Vichyssoise Recipe

Name: Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium leeks; 1 small onion, chopped; 1/4 cup butter or margarine; 1 quart chicken broth; 1 pound potatoes (about 4 medium), peeled and thinly sliced; 1 teaspoon salt; 2 cups milk; 2 cups half-and-half; 1/2 cup whipping cream; 1/2 cup commercial sour cream; Chopped chives (optional)

Servings: persons

4 medium leeks
1 small onion, chopped
1/4 cup butter or margarine
1 quart chicken broth
1 pound potatoes (about 4 medium), peeled and thinly sliced
1 teaspoon salt
2 cups milk
2 cups half-and-half
1/2 cup whipping cream
1/2 cup commercial sour cream
Chopped chives (optional)

1
Remove and discard roots, tough outer leaves, and tops from leeks; wash thoroughly, and thinly slice.
2
Saute leeks and onion in butter in a large saucepan; add chicken broth, potatoes, and salt. Cook, uncovered, over medium heat 20 minutes or until potatoes are tender. Process 2 cups potato mixture in container of an electric blender until smooth; repeat procedure with remaining potato mixture.
3
Pour pureed potato mixture into a large bowl; add milk, half-and- half, whipping cream, and sour cream, stirring with a wire whisk until well blended and smooth. Cool mixture to room temperature; cover and chill thoroughly.
4
Serve Vichyssoise in chilled soup bowls; garnish with chives, if desired.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium leeks, 1 small onion, chopped, 1/4 cup butter or margarine, 1 quart chicken broth, and more.

Yes, Vichyssoise falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vichyssoise

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