The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 7, 2009
I agree that this was a great starting point. I combined this recipe with the Classic Vichyssoise recipe by 2doulas and another from one of my cookbooks and ended up with a beautiful soup that my guests adored. The key is to use the herbs called for in the other recipe, sub white pepper for the black, use fat-free half-and-half instead of cream, and garnish with sour cream and chives. Yum, yum, yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: May 17, 2009
Good recipe, but who needs all of that heavy cream? It is good on its own, or with a little bit of milk. Another tip is to add a few gratings of nutmeg....yes, nutmeg. Try it sometime!
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Cooking Level: Expert

Living In: Mckinleyville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 10, 2009
This is a great basic recipe for Vichyssoise. Modify it too much and you won't have the real thing. I do use white pepper rather than black to keep the color true. Thanks for posting it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 26, 2009
My mom and I loved it. Very savory and delicious. I agree that adding the extra toppings and maybe substituting half and half would enhance the flavor even more.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 26, 2009
The recipe is basically sound but I found the use of Heavy Cream to be overpowering. I would make this again but use Half and Half.
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Jim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 29, 2008
Very yummy! Added some egg noodles, diced potatoes and carrots to the pureed soup. Also didn't put it as much cream as called for. Very delicious and filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Jul. 9, 2008
This is an excellent recipe. Yummy hot or cold. I also used half and half rather than heavy whipping cream and it was delicious. I just slowly added it at the end to taste. It was wonderful garnished with fresh chives and ground pepper.
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sg
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 17, 2007
Pretty much amazing, especially with extremely fresh ingredients. Good cold or hot, and with a little sour cream on top.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 9, 2007
Perfect! We usually crave and can only get this at a swanky private club downtown. Whoa!! They will be missing us. Easy, excellent!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 27, 2006
I have made this five times now and love it! My husband actuallly prefers this served hot.
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Cooking Level: Intermediate

Home Town: Sebastopol, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 13, 2006
This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 3, 2006
I made this soup for my family tonight. It is VERY good!!! My husband said he would prefer it hot though. We may try it again this fall/winter that way. It is a very strong, rich soup. We ate it with a flatbread ( Also found on AllRecipes :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 1, 2006
Mmmm delicious. It is basicly a cold leek&potato soup, but the genious of it is the idea of serving it cold. I would never have thought of that. Very nice, smooth and pleasing in the summer heat. Must serve with a big chunk of bread for dipping.
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Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary
Living In: Pamplona, Navarra, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 29, 2006
Absolutely delicious! My first time with a cold soup, to make as well as only the second time I have eaten cold soup. I will make this often and will try the other recipe on this site. Much the same only it adds herbs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 24, 2006
I made this recipe this week and it was delicious. Being french, I'm ashamed to say this was my first attempt at Vichyssoise. I made it exactly as called and couldn't have enjoyed it more. I did sprinkle a little dill in the last step. I love dill and it really added something to it. Thank you for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 17, 2006
Great soup! I made a BIG mistake but it is still delicious. I forgot to add the cream at the end (and I sent my guy out to the store in the morning to get some!!). It was delicious without but I am looking forward to making it again this week WITH the cream. We are now ENJOYING!!??? the first heatwave of the summer.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 16, 2006
ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fattening and less enticing. It was good. But prior it was exquisite. So next time, I'm adding the half and half a quarter cup at a time. Also, bacon bits and chives on top and with less cream a dollup of sour cream. Just like in baked potatoes! And who knows, may even serve warm instead of chilled. I'm out of control!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 19, 2006
try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 7, 2005
I really enjoyed this recipe...just the thing for a hot day-easy and delicious. I threw in some scallions ans shallots I had on hand, just because. We enjoyed it with a big delicious ceasar salad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 2, 2005
ummmmm....yummy! The fact that it's fast and easy makes it even better!
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