Vichyssoise

Name: Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: France
Ingredients: 3 Leeks, white part only; 400 g Floury potatoes; 1 Onion; 40 g Butter; 1 l Chicken stock; 200 ml Single cream; 2 tbsp Chopped chives; Salt (to taste); White pepper (to taste)

A smooth cream of leek and potato, served cold with chives. Equally good hot on a winter night.

45 min15 prep · 30 cook
EasyDifficulty
310 kcalper serving

Ingredients

4 servings

Leeks, white part only3
Floury potatoes400 g
Onion1
Butter40 g
Chicken stock1 l
Single cream200 ml
Chopped chives2 tbsp
Saltto taste
White pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Wash the leeks well and slice them. Peel and dice the potatoes and chop the onion.
2
Sweat the leeks and onion in the butter over low heat without letting them colour.
3
Add the potatoes and stock, season and simmer until the potatoes are very soft.
4
Blend until completely smooth, then stir in the cream.
5
Let it cool, then chill in the fridge.
6
Serve cold with chopped chives on top.

Tips and questions

Is vichyssoise served hot or cold?: Traditionally cold, after at least 2 hours in the fridge. Served hot, it is simply a leek and potato soup and just as good.
Why did it turn gluey?: Over-blending potatoes releases starch. Blend briefly, or pass it through a sieve, instead of running the blender for minutes.
Can I freeze it?: Not ideal: potato soups go grainy once frozen. It keeps well for 3 days in the fridge instead.

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Vichyssoise

Ingredients

Steps

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