Vichyssoise (Chilled Potato Leek Soup)

Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux.

40 min · serves 8

Ingredients

• 6–8 medium Idaho potatoes
• 1 lb butter
• 4 large diced leeks (white and yellow parts only)
• 1 bunch diced shallots (white bases only) or green onions
• 1½ tbsp chicken bouillon or add homemade stock
• 1 tbsp white pepper
• 1 cup white wine
• 1½ quarts heavy whipping cream
• 1 quart milk
• 1 cup shallot tops

Steps

1. Peel potatoes and remove all brown and discolored areas.
2. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
3. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
4. In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
5. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
6. Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
7. Chill the soup.
8. Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops

More recipes with potatoes, butter, leek, shallot, broth or stock, wine, cream or milk

Adapted from “Vichyssoise (Chilled Potato Leek Soup)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.