1/1 Photo of Vichyssoise (Potato & Leek Soup)
A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served cold can be served hot for those in their winter months. I have had this soup (cold) and loved it, but this one is untried by me at this time. Posting for the French leg of ZWT with minor changes for my taste and texture.
My Private Note
Units: US | Metric
- 1Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
- 2Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
- 3Serve the mixture in chilled dishes and garnish with the chives.
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Nutritional Facts for Vichyssoise (Potato & Leek Soup)
Serving Size: 1 (324 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 508.6
- Calories from Fat 318
- Total Fat 35.3 g
- Saturated Fat 21.2 g
- Cholesterol 118.3 mg
- Sodium 987.0 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 3.5 g
- Sugars 6.3 g
- Protein 11.0 g