Vichyssoise

By Mark Bittman

Published June 2, 2012

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
30 minutes
Rating
4(690)
Comments
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This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.

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Ingredients

  • 2 tablespoons butter in a large pot

  • 3 peeled and cubed potatoes

  • 3 trimmed and chopped leeks

  • 4 cups stock

  • Chopped chives

  • ½ cup or more cream

Ingredient Substitution Guide
Nutritional analysis per serving

32 grams carbs; 37 milligrams cholesterol; 271 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 3 grams fiber; 250 milligrams sodium; 8 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt 2 tablespoons butter in a large pot.

  2. Step 2

    Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.

  3. Step 3

    Cook for about 3 minutes, stirring, until softened.

  4. Step 4

    Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.

  5. Step 5

    Purée, then let cool. Stir in ½ cup or more cream before serving.

  6. Step 6

    Garnish with chopped chives.

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Ratings

4 out of 5
690 user ratings
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Comments

Gary

Tasty, but there are a number of problems with this recipe. First, what kind and how big are the potatoes? 3 potatoes can weigh anywhere from 1/3 to 3 lb., depending. Also, in my hands the soup turned out to have a very gluey texture, which often happens when you puree potatoes in a food processor (this also depends on the kind of potato used). I used fingerlings from my garden (many more than 3!). Could be a very good recipe if more details were supplied.

Stephen Crout

As a professional cook and author of 3 cookbooks, I feel it necessary to point out that every recipe should indicate the number it will serve. This one almost certainly is intended for 4, but, Mr. Bittman, please don't overlook this in the future.

Freddie

Don't forget to season the cooked potatoes and Onions while the broth is still warm. Salt and pepper to taste.

Rob D (Côte d'Azur)

Good lord, people. Lighten up. It's a super-simple potato-leek soup. Here in France, those kinds of general directions are not unusual, and like many classic French recipes (pain perdu, omelettes, even boeuf bourguignon) they originated in people throwing whatever they had in a pot or pan and cooking it. And if anybody complains that they don't like the texture of *my* vichyssoise, they can find a perfectly nice sandwich at the boulangerie across the street

BarryM

Easy recipe and came out exactly how a Vichyssoises should. Loved it!

Aaron

This really needs weights -it's cool to be simple but as 1000 people have pointed out both potatoes and leeks vary hugely in size. Also, please give amount of salt to add -this is especially important for dishes served cold/cool.

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