Rating: 3.91 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.

Gallery

Credit: Bryan Gardner

Recipe Summary test

prep:
35 mins
total:
1 hr 10 mins
Yield:
Serves 8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.

    Advertisement
  • Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.

  • Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

Advertisement

Reviews (1)

11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
08/02/2011
As always, Martha has provided us with a delicious recipe. I did find I had to tweak proportions a bit here and there, as the ingredient quantities are not specific (e.g., 6-8 leeks). My first batch was a bit heavy on the potatoes, and once I thinned it down it lost some of that lovely leek flavor. I also think that 30 minutes to simmer may be too long, so keep an eye on it to be sure the potatoes aren't absorbing too much water. It thickens a bit after chilling, so be sure to save the cream