Creamy cold potato soup (Vichyssoise)

Recipe by A.M. Collins
READY IN: 2hrs 40mins
SERVES: 6
UNITS: US

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
  • 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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