Vichyssoise

Vichyssoise

48

"The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy."
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Ingredients

servings 281 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  2. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Reviews

48
  1. 65 Ratings

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Most helpful positive review

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 fin...

Most helpful critical review

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 ...

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 fin...

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 ...

try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!

Oh my! Simply sumptuous! I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. DON'T! Keep this recipe exactly how it's written! O...

My first taste of Vichyssoise - excellent! Easy, straightforward recipe. Enjoyed it this warm summer afternoon with a fruit compote, fried bread fingers, and chilled Pinot Blanc, in the cool s...

Just had gum surgery and my wife made this for me. Excellent. My wife even made herself a non-pureed batch without the cream and she loved it. Thanks.

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...

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...

I have made this five times now and love it! My husband actuallly prefers this served hot.