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Vichyssoise with Sour Cream and Chives Recipe

Vichyssoise with Sour Cream and Chives

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on April 14, 2010

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    instead of using cooked potatoes, i boiled raw diced spuds in the stock. they became more flavorful.

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  • on September 02, 2009

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    I added salt to taste because the recipe doesn't call for any. I also kind of regret the sour cream. I tasted it right before I added the cream and it was delicious. The sour cream overwhelmed it and it lost some of it's savory deliciousness. I think it would taste better with 1/4 cup heavy cream... When you make this, taste it before you put the cream in and see for yourself. Otherwise, yummy. I got rave reviews regardless.

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  • on November 05, 2008

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    This recipe was delicious and easy. It was very flavorful and delicious hot -and I'm sure it will be just as good cold.

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  • on September 06, 2008

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    This recipe was gross. I ended up tasting it and throwing it out. Additionally, I thought vichyssoise was supposed to be cold.

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  • on January 15, 2008

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    followed recipe exactly, did not like, very bland

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  • on October 26, 2007

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    loved this recipe , im a soup lover and this one is definetly a winner

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  • on July 26, 2007

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    Husband loved it. Added a little sherry for extra flavor and used fresh thyme.

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  • on November 15, 2006

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    This soup was a wonderful dinner for a cold weather weeknight meal. Using potatoes that had been roasted for a previous meal make it a quick fix too. We will definitely be having this again.

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  • on November 06, 2006

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    easy, and great way to use left over potatoes! :

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