Recipe courtesy of Albert Breuers
Save Recipe Print
Total:
4 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.

Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Vichyssoise

Recipe courtesy of Laura Calder

Asparagus Vichyssoise

Recipe courtesy of Grayson Sherman

Potato Leek Soup (Vichyssoise)

Recipe courtesy of Food Network Kitchen

Creme Vichyssoise Glacee

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Potato Leek Soup (Vichyssoise)

Recipe courtesy of Food Network Kitchen

Italian Vichyssoise

Recipe courtesy of Giada De Laurentiis

Vichyssoise with Sour Cream and Chives

Recipe courtesy of Robin Miller

Zucchini Vichyssoise

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.