Vichyssoise (Potato-Leek) Bread Recipe

Name: Vichyssoise (Potato-Leek) Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter (15 g); 1 leek (white portion, chopped); 1/4 medium onion (chopped); 1 potato (8 ounces, peeled and chopped); 1 1/2 cups chicken broth (low sodium or 340 g water); 1/2 teaspoon table salt (10 g); 2 tablespoons heavy cream (28 g); 2 tablespoons sour cream (28 g); 5 1/4 cups flour (682 g unbleached all purpose); 2 1/2 teaspoons instant yeast (7 g)

Servings: persons

1
["Cook leeks and onions in the butter until wilted and translucent.", "Add chopped potatoes, salt and water or broth. Simmer 20 - 40 minutes until potatoes are tender and remove from heat.", "Puree using an immersion blender or in batches in a blender - carefully. A fine puree is not necessary for making the bread.", "Cool to 75 F and add the creams. Pour into the mixing bowl.", "Add flour and top with the yeast. Mix well with wooden spoon or with a paddle attachment in a mixer. Once mixed, let rest 5 minutes.", "Knead by hand or using a dough hook for 8 minutes until smooth. While kneading, adjust liquids or flour to get a tacky but not sticky dough. Turn the dough out onto counter and stretch into a rectangle. Fold the dough letter-style, top downward, bottom upward, then the sides to the middle until a package is formed. Roll into a ball.", "Place in an oiled bowl or container hopefully with straight sides so that you can tell when the dough has doubled in size.", "After 20 minutes, do another strech and fold and return to bowl. It should take 40 to 45 minutes to double in size at 75u00b0F", "Divide into two even portions and roll into cylinders and place each in oiled 8"" x 4"" loaf pans .", "While rising about 30 minutes to double in volume, heat oven to 375u00b0F.", "Bake for 30 minutes until 190F - 200F internally and sounds hollow when thumped."]

808

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 tablespoon butter (15 g), 1 leek (white portion, chopped), 1/4 medium onion (chopped), 1 potato (8 ounces, peeled and chopped), and more.

Yes, Vichyssoise (Potato-Leek) Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vichyssoise (Potato-Leek) Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions