Also known as vichyssoise, this classic soup is rich and delicious.



Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.

  • Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.

  • Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.

Reviews (2)

39 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
i loved it. but i don't understand why the recipe calls for the 2 cans of broth plus the 2 cups of water. i ended up with enough soup for 10 people. was that a misprint?
Rating: Unrated
The recipe says to see the note below regarding cleaning the leeks but there is no note below