Recipe courtesy of Laura Calder
Total:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill. 

Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with chives.

IDEAS YOU'LL LOVE

Watercress Vichyssoise

Recipe courtesy of Albert Breuers

Asparagus Vichyssoise

Recipe courtesy of Grayson Sherman

Potato Leek Soup (Vichyssoise)

Recipe courtesy of Food Network Kitchen

Creme Vichyssoise Glacee

Italian Vichyssoise

Recipe courtesy of Giada De Laurentiis

Poblano Vichyssoise with Lime

Potato Leek Soup (Vichyssoise)

Recipe courtesy of Food Network Kitchen

Poblano Vichyssoise with Lime

Recipe courtesy of Sara Moulton

Poblano Vichyssoise with Lime

Recipe courtesy of Sara Moulton

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking