Vichyssoise (Cold Potato Soup)

Vichyssoise (Cold Potato Soup)

3 reviews, 4.7 star(s). 67% would make again

Ready in 1h

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1 tb Chives
2 1/2 lb Baking potatoes
1 1/2 qt Chicken Stock
1 1/2 ts Kosher salt
4 tb Butter
1/4 ts Black pepper
2 1/2 lb Leeks; cut in half
1 3/4 c Heavy cream

Original recipe makes 1



1. In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally. 2. add potatos, stock, & salt. Cover & let cook until the potatos are soft, approx. 40 minutes. 3. In a food processor or blender puree the soup in batches. 4. Place all of soup in a large container, add heavy cream & black pepper, refrigerate atleast 2 hours before serving. Sprinkle with chives to serve!!!!!!!!!!! Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 518 by CuisineArt on Jan 13, 1998

Verified by stevemur
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This is my Photo not my recipe, cCheryl

Calories Per Serving: 3734 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Outstanding! So great for a hot summer day. I upped the pepper and added white pepper to bring on the flavor and it was refreshingly good!
KendraCooks 2y ago

I actually served this soup hot since I was looking for a potato leek soup to serve as a starter for Thanksgiving. It was amazing!!! I made a few adjustments: I cooked 3 rashers of bacon first. Took out the cooked bacon and sauteed the leeks in the fat instead of butter. I crumbled the bacon and used as garnish with some shaved parmesan... Delish!!! I also added 3 cloves of garlic to the leek mixture which gave it more dimension.
GourmetT 6y ago

This was fantastic thank you for the recipe, i had to give it a photo, CCheryl
CCheryl 6y ago

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