Vichyssoise

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This velvety chilled potato-leek soup is puréed, but if served hot it can be left chunky.

Difficulty: Easy

Hands-on: 15 minutesTotal: 4 hours 40 minutes

Serves: 4

Ingredients

  • 3 russet potatoes, peeled and diced
  • 1 leek (white part only), diced and rinsed
  • 2 cups water
  • 1 cup heavy cream
  • ¼ tsp. salt
  • ⅛ tsp. ground white pepper
  • ¼ cup chopped chives

Directions

  • Boil potatoes and leeks in water until tender, about 25 minutes.
  • Purée leek, onion, and water mixture in blender; add cream, salt, and pepper, and blend well.
  • Chill thoroughly before serving. To serve, thin out with more cream if necessary and garnish with chopped chives.

Recipe Information

Serves: 4

Ingredients

  • 3 russet potatoes, peeled and diced
  • 1 leek (white part only), diced and rinsed
  • 2 cups water
  • 1 cup heavy cream
  • ¼ tsp. salt
  • ⅛ tsp. ground white pepper
  • ¼ cup chopped chives

Directions

  • Boil potatoes and leeks in water until tender, about 25 minutes.
  • Purée leek, onion, and water mixture in blender; add cream, salt, and pepper, and blend well.
  • Chill thoroughly before serving. To serve, thin out with more cream if necessary and garnish with chopped chives.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat15g
Saturated Fat10g
Cholesterol45mg
Sodium110mg
Total Carbohydrate18g
Dietary Fiber2g
Sugars2g
Protein3g