Winter Vichyssoise Recipe

Name: Winter Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large leeks, chopped (white part only); 1 small onion, chopped; 1/4 c. melted butter; 2 large potatoes, peeled and drained; 5 c. good chicken stock; 1/4 tsp. white pepper; salt to taste; 1 c. light cream; 2 oz. white wine; chopped chives

Servings: persons

4 large leeks, chopped (white part only)
1 small onion, chopped
1/4 c. melted butter
2 large potatoes, peeled and drained
5 c. good chicken stock
1/4 tsp. white pepper
salt to taste
1 c. light cream
2 oz. white wine
chopped chives

1
In large heavy pot, cook leeks and onion in butter until soft, about 15 minutes (do not brown them).
2
Add potatoes and chicken stock.
3
Cook for 20 to 30 minutes, until potatoes are soft.
4
Add white pepper and salt to taste.
5
Blend in food processor or blender until very smooth or push through fine sieve.
6
Return to soup pot. Heat to boiling.
7
Add cream and wine.
8
Heat again, but do not boil. Taste and adjust seasoning.
9
Serve sprinkled generously with chives.

854

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 10 ingredients. The key ingredients include: 4 large leeks, chopped (white part only), 1 small onion, chopped, 1/4 c. melted butter, 2 large potatoes, peeled and drained, and more.

Yes, Winter Vichyssoise falls under the Meat & Poultry 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.

Winter Vichyssoise

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