Editors' Pick
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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- Ready In:
- 2hrs 40mins
- Serves:
- Units:
Nutrition Information
7
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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
- 1⁄4 - 1⁄2 cup butter
- 2 quarts low sodium vegetable broth
- 1⁄2 cup heavy cream
- 2 teaspoons chopped chives
- salt and pepper
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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RECIPE MADE WITH LOVE BY
@A.M. Collins
Contributor
@A.M. Collins
Contributor
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Easy to make and I also topped it with sour cream & chives. Delish!
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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!
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I made it and it is wonderful. I added a dollop of sour cream to my bowl and enjoyed that, too.
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This soup is excellent. I used homemade vegetable broth and added a little thyme. Super yum! -
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