Vichyssoise (Potato Leek Soup)

“I was introduced to this dish almost 30 years ago. It's still the only version (slightly different than others posted here) that I make. Very easy to put together, and superb comfort food. Even DH, that doesn't like onions nor leeks, loves this soup. I've always used cream, but I'm sure it would be just as good with lower fat milk. While we prefer it served warm, chilled is also delicious.”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, saute leeks and onions in butter until soft.
  2. Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
  3. Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
  4. Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
  5. Heat on medium/low for 1-1/2 hours.

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