Creamy cold potato soup (Vichyssoise)

"Yes, it is very rich but allow yourself this guilty pleasure every so often. It is fantastic."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Kristine at Food.com photo by Kristine at Food.com
Ready In:
2hrs 40mins
Ingredients:
8
Serves:
6
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ingredients

  • 1 lb potato, peeled and diced
  • 5 leeks, cut into small pieces (white part only)
  • 1 onion, cut into small pieces
  • 14 - 12 cup butter
  • 2 quarts low sodium vegetable broth
  • 12 cup heavy cream
  • 2 teaspoons chopped chives
  • salt and pepper
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directions

  • Heat butter in dutch oven or heavy deep pan.
  • Saute the leeks and onion-cook gently, stirring frequently until golden.
  • Add broth and potatoes.
  • Boil gently, uncovered for 30-45 minutes.
  • Let cool and run through a processor until smooth.
  • You may need to do this in two batches.
  • Put mixture in large bowl and refrigerate.
  • Chill for about 20 minutes.
  • When cold stir in cream, chives salt and pepper.
  • If too thick add some milk.
  • Consistency should be somewhat thinner than pan cake batter.
  • Serve cold.

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Reviews

  1. Easy to make and I also topped it with sour cream & chives. Delish!
     
  2. This soup is a gift: must be prepared in advance, super easy, delicious AND elegant! I soaked the diced onions in water for a few minutes to remove the bite. After sautéing thoroughly, I pressure-cooked it till ingredients were very soft, so it would easily blend smoothly. Yes, it is very rich but worth it. Savor every slurp!
     
  3. I made it and it is wonderful. I added a dollop of sour cream to my bowl and enjoyed that, too.
     
  4. This soup is excellent. I used homemade vegetable broth and added a little thyme. Super yum!
     
  5. Perfect for summer! This recipe works and tastes great. Thanks for an easy summer classic.
     
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RECIPE SUBMITTED BY

I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.
 
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