Potato Leek Soup (Vichyssoise)

Recipe Courtesy of Cathy Lowe

Recipe categories: Dairy, Potato, Leek,
more
- Dish : Soup
- Cuisine : French
- Technique : Simmer , Puree
- Season : Winter

recipe
ratings & reviews(12)

Rated 4 stars out of 5

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Total Time:: 55 min
Prep: 10 min
Cook: 45 min

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Ingredients

3 tablespoons butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cup heavy cream

Directions

In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold

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Newest Ratings and Reviews

Read all 12 reviews

By chimnyfish

ferndale, MI

on March 20, 2013
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I've watched Alton make his recipe and you can see this one only calls for water rather than vegetable stock.I rarely have veggie stock in my pantry but water is always an easy option, and while you think the result would be bland, if you season properly this is going to be a favorite.If you happen to have the stock I'm sure it would add a nice profile.When I made this yesterday I used twice the leaks which I always trim, chop and soak to remove the sand.This is key folks, separate the rings and soak them first!Then drain and sweat, don't sautee!I also use a little more potato to give it more substance and a creamier finish. It helps balance the water content too.In addition to the cream I finish off with a 1/2 cup of greek yogurt to give it a little more bite. Alton uses Buttermilk but yogurt is a good substitute. He also adds some White Pepper which is a little spicier and deeper than cracked black and my personal addition is Dill Weed which rounds it all out nicely!

1 people found this review Helpful.
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By stephanie_80

New York, NY

on August 12, 2012
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What a simple, fantastic recipe. I used approximately 2 1/2 teaspoons of salt and 1/2 tsp of pepper, and only 1 cup of heavy cream. The flavors are subtle, but definitely not bland! I did not find the end result to be watery, but it's an easy adjustment if one prefers a thicker consistency.

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By ILUV2COOKN

Randallstown, MD

on February 01, 2012
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I have used this recipe for years but never rated it. It is simple and delicious. I drain most of the water off so it is thick & creamy.

1 people found this review Helpful.
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