Vichyssoise
Potato Leek Soup Recipe





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Vichyssoise, Potato Leek Soup Recipe (photograph)





Leeks should be cleaned well since dirt collects in their leaves as they grow up through the soil.  
Simply cut off the roots, trim away any dried leaves then make one lengthwise cut down the stalk and clean under cold running water.  
Although they are commonplace in Europe, they can be difficult to find here.  If you can not find them substitute white onion.
 

easy to make Vichyssoise potato leek everyone loves...     can be made ahead 

see more of my easy Gourmet Soups - recipes all with photographs

Vichyssoise
Potato Leek Soup
source:  recipe and photograph created by www.finedinings.com


2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish

In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown.  Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes.

Puree the mixture in a food processor; return to the saucepan.  Add milk and cream mixing well, add salt if needed. Cover and refrigerate.

Serve vichyssoise hot or cold. Garnish with chives or parsley.

Makes 6 to 8 servings.

Wine recommendation: Pinot Gris; Chardonnay






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Recipe and Photograph created by Peggy Bucholz, Fine Dining Gourmet 
All Rights Reserved
established 2001
www.finedinings.com