Classic Vichyssoise

ByKevin Powell

This vichyssoise is a very simple recipe that tastes great. What could be better? Serve cold or warm.

Ingredients

  • 1 tablespoon butter
  • 3 leeks, bulb only, sliced into rings
  • 1 onion, sliced
  • 5 medium potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 5 cups chicken broth
  • ¼ cup heavy whipping cream

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Directions

  1. Gather all ingredients.an overhead shot of all ingredients for Classic VichyssoiseDOTDASH MEREDITH FOOD STUDIOS
  2. Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.an overhead shot of leeks and onions cooking in a potDOTDASH MEREDITH FOOD STUDIOS
  3. Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.an overhead shot of potatoes and seasonings added to a pot with onions and leeksDOTDASH MEREDITH FOOD STUDIOS
  4. Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.an overhead shot of chicken broth added to pot with potatoes, onions, and leeksDOTDASH MEREDITH FOOD STUDIOS
  5. Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.close up on a bowl of classic vichyssoiseDOTDASH MEREDITH FOOD STUDIOS

Recipe Tip

To serve hot, reheat the soup slowly so the cream does not change consistency.I MADE ITPRINT

Nutrition Facts (per serving)

334Calories
9gFat
59gCarbs
7gProtein

Show Full Nutrition Label

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