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Classic Vichyssoise

Classic VichyssoiseFrom the French country kitchen to your summertime table comes this simple chilled potato soup.

Recipe Ingredients:

6 cups chicken stock
4 cups peeled and diced potatoes
4 cups leeks
Salt, to taste
1/2 cup heavy cream
1 bunch chives, chopped

Cooking Directions:

  1. Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.
  2. Season with salt and simmer covered for about 20-30 minutes, or until the vegetables are tender.
  3. Remove from the heat and use a KitchenAid Immersion Blender to purée the soup.
  4. Chill the soup for 1 to 2 hours. After chilling, whisk in 1/2 cup heavy cream.
  5. Garnish with a sprinkle of chives and serve.

Makes 6 to 8 servings.

Recipe provided courtesy of Photograph property of