Creamy cold potato soup (Vichyssoise)

Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

Yes, it is very rich but allow yourself this guilty pleasure every so often. It is fantastic.

Ingredients Nutrition

  • 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

Directions

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

This soup is excellent. I used homemade vegetable broth and added a little thyme. Super yum!

SharonChen May 19, 2016

Perfect for summer! This recipe works and tastes great. Thanks for an easy summer classic.

MsKittyKat July 16, 2004

This soup is really delicious, although next time I will limit the onion to a very small one, if I use onion at all. The onion flavor was too strong. Very refreshing for summer meals!!

Kelley Leutwyler August 20, 2003