Total Time
Prep 15 mins
Cook 45 mins

This is a great cold and creamy soup for a hot summers day. Vichyssoise Soup was created in America. I have added some Caraway Seeds and Sour Cream to give it an "American Jewish" taste. Enjoy!

Ingredients Nutrition


  1. Put potatoes in salted water and cook, until almost done.
  2. Remove potatoes, mash and then add to chicken stock.
  3. Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
  4. Put potato stock through a strainer and remove any lumpy pieces.
  5. In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
  6. In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
  7. Add potato stock to leeks, stir and simmer for about 5 minutes.
  8. Add Instant mashed potatoes and stir briefly.
  9. Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
  10. Add Caraway Seeds and/or a pinch of Curry Powder.
  11. Let cool and then add the cucumbers and celery- both should remain crunchy!
  12. Put into a big glass jar/container and CHILL in refrigerator.
  13. Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
  14. Have available sour cream on the side!
Most Helpful

This sounds great. I especially like that non-dairy creamer can be substituted for half and half. I'm going to try this out very soon!

for the love of veggies May 10, 2007

this has a wonderful flavor although i did make mine a bit differently to save on cleanup. i sauteed the leeks, etc in a large pot, then added the potatoes, stock and cooked for 20 minutes until potatoes were tender. i used a hand blender to puree it all, then added the cucumbers and chilled. i garnished with fresh chives, this was delicious.

chia May 17, 2004