I made vichyssoise last night!

It was more like potato-leek soup. Served hot, with chunks of potatoes. It came out a little thin, but it tasted very good!

I combined several recipes that I had read through.

6 large potatoes, peeled and diced
2 large leeks, whites only, sliced thin
1 med onion, sliced thin
1/4 c butter
3 c chicken broth (I used 5 - too much)
2 c milk, scalded (I used 3)
2 c heavy cream, scalded
salt and pepper
fresh chopped parsley

Saute the onions in the butter until translucent. Add the potatoes and broth. Bring to a boil, then simmer for 15 minutes. Meanwhile, scald milk and cream. Place both in a saucepan, and heat to about 180°. Don’t boil! Take the potatoes off the heat, and stir in the cream. Salt and pepper to taste. Add chopped parsley right before serving.

I’m hoping these proportions will make it a bit thicker.


Good on you, DR. That’s something I’ve never tried my hand at, and I’ve been meaning to. Isn’t vichysoisse usually blended or something to make it a smooth, creamy soup? Your recipe sounds good, and one more hot soup dinner before warm weather sets it will take place this weekend, I think.

Yes, it usually is put in a food processor, but we wanted chunks. From all I read, vichyssoise can be served hot or cold. Leftovers tonight!