Vichyssoise

By Mark Bittman

Vichyssoise
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
30 minutes
Rating
4(649)
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

  • 2tablespoons butter in a large pot
  • 3peeled and cubed potatoes
  • 3trimmed and chopped leeks
  • 4cups stock
  • Chopped chives
  • ½cup or more cream
Ingredient Substitution Guide

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
649 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.

Tessa

Quite good! After reading other comments, used russets, leeks, home made chicken stock, white pepper, sea salt. The recipe was followed 100%. Excellent flavor and creaminess. It did not need more butter or cream than what recipe calls for. I believe home made stock was important for the rich flavor without extra fat.

Mary Thorpe

Any thoughts about preparing it as far as the addition of the cream and freezing it as a base?

Karen B

I made this soup with double the butter in the recipe. large russet potatoes, vegetable stock, and three very large leeks. I used a stick blender, which worked great. Cooled it 24 hours, and then added two cups of cream. Delicious with chives out of the garden.

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