Vichyssoise Recipe

Name: Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 tablespoons butter or margarine; 4 each leeks mostly white part, chopped; 1 each onions chopped; 4 cups water; 4 cups chicken broth; 2 1/2 tablespoons flour, all-purpose; 1 x salt; 4 each potatoes peeled, cubed; 1 cup heavy whipping cream; 2 cups light cream (half&half); 1 x chives chopped

Servings: persons

4 tablespoons butter or margarine
4 each leeks mostly white part, chopped
1 each onions chopped
4 cups water
4 cups chicken broth
2 1/2 tablespoons flour, all-purpose
1 x salt
4 each potatoes peeled, cubed
1 cup heavy whipping cream
2 cups light cream (half&half)
1 x chives chopped

1
Melt 1 tablespoon butter in large kettle, add leeks and onion and cook until tender but not browned.
2
Add water and broth and bring to boil.
3
Knead flour into remaining 3 tablespoons butter to form paste and stir into boiling mixture with wire whisk to blend well.
4
Season to taste with salt and white pepper.
5
Add potatoes, reduce heat and simmer until potatoes are soft.
6
Press through sieve.
7
Cool.
8
Add cream and half and half to soup, then chill.
9
Top each serving with sprinkling of chopped chives.

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

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 tablespoons butter or margarine, 4 each leeks mostly white part, chopped, 1 each onions chopped, 4 cups water, 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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