Reviewed: Oct. 1, 2009

This was a good potato and leek soup. I did have problems, however, with the amount of butter called for. I did not feel like 1 tablespoon of butter was sufficient enough to stop the leeks, onions and potatos from sticking to the bottom of the pan. I ended up putting olive oil in so that they would not stick (butter would have been better, but a bit too high in calories). At the end, I puréed this soup with an immersion blender and topped it of with sea salt. I served warm with heavy cream mixed in the soup.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 7, 2009

I love the use of bay leaf, thyme and marjoram in this recipe. Instead of whipping cream, I used fat-free half-and-half to thin the soup to proper consistency and then served the soup in small cups with a dollop of sour cream and a sprinkling of snipped chives. Delightful!

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trisch

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Reviewed: Jul. 17, 2009

me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! i had to add a TON of water to even get it to a soup consistency. it tasted really good though just way too thick.

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

Tastes great, plus pretty easy to pull together. Freezes well (just reheat thoroughly and slowly). Looks good with unpeeled, red-skinned potatoes mixed in to it.

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GertyDierl

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Reviewed: Oct. 6, 2008

Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. I loved it so much that it inspired me to make my own. This recipe was easy to follow and the soup came out amazing. Instead of a blender, I used a hand mixer right in the pot. The only suggestion I have is to cut the potatoes into small cubes because the hand mixer doesn't blend it as smooth as the blender so I had small chunks of potatoes and onions in the final product. My boyfriend LOVED the soup, he said it was better than some of the vichyssoise they serve is restaurants. ALL THUMBS UP!!!

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jennybeans

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Reviewed: Jul. 10, 2008

EXCELLANT !!! I too, used fresh thyme I have a nice kitchen herb garden... Followed it exactly, served it cold with a nice Caesar salad, as another reveiwer suggested. Wonderful on a hot day, in response to Jenni...Chicken stock makes ALL the difference !! That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise, LOL !! Try it for yourself with chicken and taste the change.

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Lin

Cooking Level: Professional

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Reviewed: Apr. 14, 2008

I served this cold in shot glasses at my french themed coctail party. It was delicous cold. I had the leftovers hot with a salad and bread. YUMMY.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Mar. 17, 2008

This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good.

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Miss Fuzzy

Cooking Level: Beginning

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Reviewed: Feb. 26, 2008

it was quick and easy i made it early so id have time for the rest of the dayall i needed to do was heat it up

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patti cake

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Feb. 8, 2008

This soup was down right elegant!!! I followed the recipe exactly, except that I had fresh thyme, that needed using, so I used 1/2 tsp of that. I tried some at room temperature and then gently warmed some. Personally, I like it warm. That little bit of cream really gives it a lovely velvety texture. Thanks for such a delightful and simple to prepare recipe.

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EAKE

Cooking Level: Professional

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Reviewed: Aug. 19, 2007

This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet, because it is cooling, and I'm not sure I need to; it's that good without it. I think this would be a great hot soup in the winter, it's nice and hearty and filling. I might finish it all before it cools enough to serve cold!

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 28, 2007

quick and easy I doubled it, just because some left-over are a good thing!

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WITCHBABY

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Feb. 16, 2007

This did not turn out AT ALL. i changed the chicken stock to vegetable stock since i was serving vegetarians... but it shouldn't have made that big of a difference.... It tasted alright, but nothing at all what i was expecting or imagine it is supposed to taste like. And it was certainly the wrong color all together...

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Jenni

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

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Reviewed: Oct. 13, 2006

This is a great basic recipe for Vichyssoise, Priscilla. I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. After the puree stage, I whisked in my heavy cream, and I used a full 2 cups to achieve the type of rich and creamy texture I am used to in this dish. I then covered and chilled, and garnished with chives before serving with Awsomely Easy Sesame Asparagus and Garlic Butter bread (recipes also on this site) for a fabulous meal last night. Thank you so much.

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