Classic Vichyssoise

Classic Vichyssoise

31
2doulas 0

"Very simple recipe that tastes great. What could be better? Serve cold or warm."

Ingredients

{{adjustedServings}} servings 353 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1257 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  1. In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  2. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  3. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  4. Puree soup in blender or food processor and cool.
  5. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
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Reviews

31
  1. 39 Ratings

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This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time...

This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet, because it is cooling, and I'm not ...

This is a great basic recipe for Vichyssoise, Priscilla. I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. After the puree stag...