Written by Rocky Mountain Woman on August 24, 2012 – 6:23 am -

Vichyssoise is a cold leek soup perfect for the hot days of August…

Ingredient list:

3 T butter
4 leeks trimmed and sliced thin
2 medium onions, sliced
10 oz baking potatoes, diced
6 cups chicken stock
salt and pepper from the mill
1 cup of creme fraiche or heavy cream

Clean the leeks thoroughly and slice the white part

melt the butter in a large pot

add the leeks and onions and cook until tender, but not colored

Dice potatoes

add to pot with stock and salt and pepper, bring to a boil, reduce the heat and simmer until the potatoes are tender, 20 or 30 minutes

puree in a food processor or food mill until smooth, return to the pot and add the cream and season to taste

Served cold with some french bread, a crisp green salad and a glass of some sort of bubbly wine, this would be an elegant light summer dinner!

Bon Appetit!

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Posted in She Cooks | 4 Comments »

4 Comments to “Vichyssoise”

  1. Judie McEwen Says:

    I wish Rod liked this, because I LOVE it. I guess I could serve it to him hot, but then it wouldn’t be so exotic! Waaaaaa!

  2. Rocky Mountain Woman Says:


    I sometimes heat up a bowl for someone who objects to cold soup. It does heat up nicely, but I like mine stone cold! with bubbly!

    Coming over to see how your move went!



  3. Axelle the french reader Says:

    Aaaaah, la vichyssoise. A french name for a american soup 😉
    I’ll try this very soon, I think.

  4. Barbara @ Barbara Bakes Says:

    Your soup looks luscious. And I always thought I wouldn’t like Vichyssoise. Who knew!

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