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Vichyssoise (Chilled Potato Leek Soup)
A community recipe for Vichyssoise (Chilled Potato Leek Soup), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 6–8 Potatoes
- 1 lb Butter
- 4 Leeks white and yellow parts only
- 1 bunch Shallots (white bases only) or green onions
- 1½ tbsp Bouillon or add homemade stock
- 1 tbsp Pepper
- 1 cup Wine
- 1½ quarts Cream
- 1 quart Milk
- 1 cup Shallot Tops
Make it
Method
- 1
Peel potatoes and remove all brown and discolored areas.
- 2
Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
- 3
Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
- 4
In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
- 5
Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
- 6
Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
- 7
Chill the soup.
- 8
Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops
Source & rights
Where this recipe comes from
Adapted from “Vichyssoise (Chilled Potato Leek Soup)” by Wikibooks contributors, revision 4520463, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.