Vichyssoise Recipe
A classic cold potato and leek soup that's perfect for hot summer days.
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Main Ingredients
- 4 cups leeks, white and light green parts only, cleaned and sliced
- 2 cups potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- to taste salt and white pepper
1. In a large pot, cook the leeks in a bit of butter over medium heat until soft.
2. Add the potatoes and stock. Bring to a boil, then simmer until the potatoes are tender, about 20 minutes.
3. Puree the soup in a blender until smooth. Let it cool to room temperature, then refrigerate until cold.
4. Stir in the cream, and season with salt and white pepper to taste before serving.
Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 600mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 1mg
Cold Soup, Potato Leek Soup, Vichyssoise
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