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“Beer gives an interesting taste and colour to this untraditional vichyssoise. Good on a picnic table as well as the dining room table.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 medium leeks, white part only thinly sliced
  • 2 onions, thinly sliced
  • 2 tablespoons butter or 2 tablespoons margarine
  • 3 -4 large potatoes, thinly sliced
  • 1 12 cups strong chicken stock
  • 1 bottle regular beer or 1 bottle regular ale
  • salt and pepper
  • 1 dash cayenne
  • 1 cup milk
  • 1 cup table cream

Directions

  1. Sautee leeks and onions in butter in a Dutch Oven until almost tender.
  2. Add potatoes, stock, beer and seasonings.
  3. Bring to a boil, reduce heat, cover and simmer 10 until potatoes are tender.
  4. Puree in a blender or with a hand blender.
  5. Add some milk if puree is too thick.
  6. Pour into a bowl and stir in milk and cream.
  7. Blend well and serve icy cold.

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