home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Vichyssoise

A potato and leek soup with chicken broth and heavy cream, traditionally served cold.
share on pinterest share on facebook email recipe print recipe
Vichyssoise
100% of users like this recipe
( 15 votes )

What do you think?









Servings: 4
Total Time: 30 minutes to make, 4 hours to chill in the fridge.
Recipe by: Frankie

Ingredients

2 TBSP unsalted butter
2 large leeks (about 1 1/2 lbs before trimmed), cleaned and chopped (white and light green parts only)
1 cup diced yellow onion
3 medium russet potatoes (1 to 1 1/2 lbs), peeled and chopped
4 cups chicken broth
1 cup heavy cream
salt & pepper
thinly sliced green onions for garnish

Directions

1. Melt the butter in a dutch oven or large pan over medium heat.

2. Add the leeks and onions to the pan and cook, stirring occasionally, about 2 minutes.

3. Add the potatoes and chicken broth tho the pan and bring to a boil over medium-high heat.

4. Lower the heat to medium and simmer until potatoes and leeks are soft, about 15 minutes.

5. Working in 3 batches, puree the soup in a blender or food processor.

6. Pour the pureed soup into a large bowl and season with salt and pepper if needed. Allow the soup to cool to room temperature then cover the bowl and refrigerate for at least 4 hours.

7. Remove the soup from the fridge. Stir in the heavy cream and add more salt and pepper if needed.

8. Ladle the soup into small bowls and garnish with the sliced green onion.




Recipe Feedback


Be the first to share feedback






For Your Kitchen