“This is a great cold and creamy soup for a hot summers day. Vichyssoise Soup was created in America. I have added some Caraway Seeds and Sour Cream to give it an "American Jewish" taste. Enjoy!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put potatoes in salted water and cook, until almost done.
  2. Remove potatoes, mash and then add to chicken stock.
  3. Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
  4. Put potato stock through a strainer and remove any lumpy pieces.
  5. In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
  6. In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
  7. Add potato stock to leeks, stir and simmer for about 5 minutes.
  8. Add Instant mashed potatoes and stir briefly.
  9. Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
  10. Add Caraway Seeds and/or a pinch of Curry Powder.
  11. Let cool and then add the cucumbers and celery- both should remain crunchy!
  12. Put into a big glass jar/container and CHILL in refrigerator.
  13. Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
  14. Have available sour cream on the side!

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