Potato Leek Soup (Vichyssoise)

Recipe Courtesy of Cathy Lowe

Recipe categories: Dairy, Potato, Leek,
more
- Dish : Soup
- Technique : Simmer , Puree
- Who's Dining : For a Crowd
- Season : Winter

recipe
ratings & reviews(4)

Rated 3 stars out of 5

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Level:: Easy

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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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Read all 4 reviews

By katrinka30_6110978

Sonoma, CA

on September 20, 2006
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I am a personal chef and thought this would be a nice soup for my client. WRONG!!!! Water base? Please! No flavor, thin and not creamy at all. I was scrambling at the last minute to add something to this soup to make it eatable. I added chicken broth, chicken bullion, garlic powder, more salt and pepper, and Sherry. I even raided the freezer and found a box of chopped spinach and threw that in. It helped, but it was such a project.
Throw this recipe away ....
Kathy Sonoma, CA.

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By the_watcher5_35...

las vegas, NV

on July 17, 2006
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for a soup this simple this recipe is great. The problem is this is not vichyssoise due to the absense of onion. In classic vichyssoise the main ingredients by weight are potato, leek, then onion.

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By doctordan_306860

Princeton Jct, NJ

on August 15, 2005
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This recipe was extremely easy but the vichyssoise was a bit bland. If you are in for just the smooth potato flavor you would really enjoy this. Seems to taste that it is missing something, perhaps red onion. Just not enough kick for me but was enjoyable and truly easy.

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