Name: Vichyssoise (Potato & Leek Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 potatoes; 3 large leeks, washed well; 3 tablespoons butter; 3 cups chicken stock; 1 cup milk; 1 cup heavy cream (whipping cream); 1 teaspoon salt; 1/4 teaspoon freshly-ground white pepper; fresh chives, to garnish

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Recipe by diner524

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Vichyssoise (Potato & Leek Soup) created by Leggy Peggy

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.

Ready In:: 45mins
Serves:
Units:

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ingredients

2 potatoes
3 large leeks, washed well
3 tablespoons butter
3 cups chicken stock
1 cup milk
1 cup heavy cream (whipping cream)
1 teaspoon salt
¹⁄₄ teaspoon freshly-ground white pepper
fresh chives, to garnish

directions

Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
Heat 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.
Serve the mixture in chilled dishes and garnish with the chives.

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RECIPE MADE WITH LOVE BY

@diner524

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@diner524

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"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."

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photo by Leggy Peggy

8/22/2016

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review by Leggy Peggy

8/22/2016

We love vichyssoise and this is a lovely version. I made mostly as written. I was short one potato, so added a peeled and diced turnip in its place. The ingredients/instructions were the only source of confusion. Milk wasn't mentioned in the instructions. I thought the soup was thinned adequately with just the cream. So then I wondered if you meant the ingredients to say add a cup of cream or milk. You might want to clarify for novice cooks. Served hot because it's winter in Australia. Thanks for posting.

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review by Annacia

7/28/2012

I made this early in the day and let it chill until supper and it was wonderful. I splurged and used the cream for a rich and wonderfully flavored soup. Cold soups are so nice in the summer heat and it went very well with a french omelet for dinner this evening.

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photo by Noo8820

7/24/2012

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review by Noo8820

7/23/2012

I just love Leek and Potato Soup, and this recipe is more than deserving of it's five stars.<br/>Such a simple, yet elegant soup, that showcases that a few common everyday ingredients thrown together, can produce a masterpiece.<br/>Silky smooth and velvety pleasure in every (hot) mouthful....heavenly.<br/>Made for PRMR.

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