“The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.” - by Derek Parker
Original recipe yields 4 - 6 servings
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Amount Per Serving (5 total)
- 281 cal
- 24.8 g
- 13.1 g
Based on a 2,000 calorie diet
Reviews (43)Rate This Recipe
"This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely ch..." See moreopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper."
"ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fatten..." See moreing and less enticing. It was good. But prior it was exquisite. So next time, I'm adding the half and half a quarter cup at a time. Also, bacon bits and chives on top and with less cream a dollup of sour cream. Just like in baked potatoes! And who knows, may even serve warm instead of chilled. I'm out of control!"
Creamy Chicken and Wild Rice Soup
Cream of Pumpkin Soup
Just swipe to see more like this.