Vichyssoise

Name: Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 leeks (about 1/4 lb.); 1/4 c. butter or oleo; 1 qt. chicken broth; 1 small onion, chopped; 5 medium potatoes, peeled and chopped; 1/4 tsp. white pepper; 1 Tbsp. snipped chives; 1 tsp. salt; 1 c. whipping cream; 1 tsp. dried chervil; 1 c. milk

Eats Now Editorial Team · Soups & Stews

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Vichyssoise – a delicious recipe with leeks, butter, chicken broth, onion, potatoes, white pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 leeks (about 1/4 lb.)
1/4 c. butter or oleo
1 qt. chicken broth
1 small onion, chopped
5 medium potatoes, peeled and chopped
1/4 tsp. white pepper
1 Tbsp. snipped chives
1 tsp. salt
1 c. whipping cream
1 tsp. dried chervil
1 c. milk

1
Use only white part of leeks and chop fine.
2
Saute leeks and onion in melted butter until soft (about 10 minutes).
3
Stir in potatoes and chicken broth.
4
Heat to boiling.
5
Simmer uncovered for 45 minutes until potatoes are done.
6
Remove from heat and put in blender.
7
Blend until pureed.
8
Stir in cream, milk, salt, pepper and spices.
9
Cool and serve!

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 3 leeks (about 1/4 lb.), 1/4 c. butter or oleo, 1 qt. chicken broth, 1 small onion, chopped, 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.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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