Vichyssoise Recipe


A superb leek and potato soup that is traditionally served cold.

Ingredients for Vichyssoise:

  • 2 lbs (900 g) leeks (sliced)
  • 1 medium onion (finely chopped)
  • 1 oz (28 g) butter
  • 2 medium sized potatoes (diced)
  • 2 pints (1.1 litre) chicken or vegetable stock
  • Salt and pepper
  • ½ pint (285 ml) single cream
  • Chives

Method for Vichyssoise:

  1. Chop the onion finely and fry lightly in the butter.
  2. Add the sliced leeks and peeled potatoes cut into small cubes.
  3. Stew gently in the butter for a further 5 minutes.
  4. Add the stock, bring to near boiling point, season, cover and simmer for 20 minutes or until the leeks and potatoes are cooked.
  5. Put through a blender or sieve.

Can be eaten hot or cold.

To serve hot – transfer back to a clean pan and reheat gently, add the cream and test for seasoning.

To serve cold – stir in the cream, chill and serve with a sprinkling of chopped chives.

Freezes well. Stop at putting through a blender, don’t add the cream, pack into plastic containers.

Posted in Vegetable Recipes, Vegetarian Recipes, Soups, All Recipes, Leeks, Onions, Potatoes

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