Chilled Potato and Leek Soup

    3 hours 45 minutes

    Vichyssoise (pronounced vish-ee-swaz) is a French-style cold soup made with potatoes and leeks. It was invented by Louis Diat, a chef at the Ritz-Carlton in New York City, who developed the dish in 1917.

    2 people made this

    Serves: 4 

    • 25g butter
    • 1 brown onion, chopped
    • 1 leek, chopped, washed
    • 4 potatoes
    • 4 cups chicken stock
    • 300ml thickened cream
    • 3 teaspoons finely chopped fresh thyme

    Preparation:15min  ›  Cook:30min  ›  Extra time:3hours chilling  ›  Ready in:3hours45min 

    1. Heat butter in large saucepan; cook onion and leek, stirring, about 10 minutes or until soft. Add potato and stock; bring to the boil. Reduce heat; simmer, covered, 15 minutes.
    2. Blend or process soup, in batches. Stir cream into soup; cover, refrigerate 3 hours or overnight. Serve soup sprinkled with thyme.

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