Saturday, August 31, 2013

Cold Leek & Potato Soup aka Vichyssoise

by Peg Cochran

Summer is waning, but as warm days linger into September, there's no reason not to enjoy cold soup a few more times.  Vichyssoise is a classic French soup made from leeks and potatoes.  Enjoy as an appetizer or make it a meal with a salad and some bread.

Chop off the dark green part of the leeks and discard.  Be sure to clean the leeks thoroughly--they are gritty and full of dirt.  I like to cut them in half lengthwise and rinse carefully under cold running water.

4 medium leeks (or two large), washed and sliced
4 potatoes peeled and sliced or cut into medium dice
1 onion or 3 shallots, sliced
Salt and freshly ground pepper to taste
1/4 cup heavy cream or milk
Chopped fresh chives

Put the leeks, potatoes and onion into a large pot.  Add water to cover along with the salt and pepper.  Cover, bring to a boil and then simmer until very tender.  Puree (I used my Cuisinart) and place in bowl. (You can strain the mixture if you want to be very refined or if you're having company and don't want the odd lump of potato).  Add the cream as needed to thin the mixture.  Chill thoroughly.  (To speed it along, put the bowl inside of another bowl filled with ice and tuck into the refrigerator.)

Taste before serving. Cold dishes often need more salt than warm ones.  Sprinkle with chives and serve in chilled bowls.

Cut off most of the green part of the leek

Slice in half and run under cold water to clean thoroughly

Place in large pot and add water to cover

Out now!

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Coming March 2014!

As Reg would probably say, "Bone Appetit!"


  1. mmmmm, looks good enough to have for breakfast Peg!

  2. Lovely, Peg! We enjoy soup but have never made vichysoisse. That will now change. And thanks for that bowl-within-a-bowl tip. A light bulb went on over my head when I read that.



  3. This looks yum. But I'm going to wave my ignorance now. Why do cold dishes need more salt than warm dishes?

  4. Ramona, I can't give you a scientific answer for that...but, I think it's because the cold dulls the flavor of things somewhat so you often have to ramp up the seasonings a bit.

    1. Two books I would suggest for you: One Potato, Two Potato, by: Roy Finamore

      Then,Rachel Allen- "Favorite Food at Home"
      Both books are very much Irish, give great pictures...good writing , east to understand.

  5. This would be so elegant at an outdoor dinner! I have to make it sometime when I have guests.


  6. Peg/Meg, what a pretty soup. Lovely and simple. Thank you for sharing!

    Daryl / Avery