Skip to content

Vichyssoise

  • 25 g Olive Oil
  • 300 g Potatoes, peeled, chopped
  • 100 g Leeks, halved, rinsed, sliced width-wise
  • 1/2 t Medium-Grain Salt
  • 1/2 t Black Peppercorn, ground
  • 800 g Vegetable Stock
  • 200 g Heavy Cream
  • For Garnish
    • Chives
Substitutions

Substitute 110 g soy milk and 55 g olive oil for 200 g heavy cream.

  1. Sauté vegetables. Heat oil in dutch oven over medium heat. Add vegetables, salt, pepper. Sauté 3 minutes, stirring every 60 seconds.
  2. Boil vegetables. Add stock. Heat to gentle boil. Boil 20 minutes until veggies are tender.
  3. Thicken soup. Puree veggies with immersion blender. Add 120 g heavy cream. Heat gently.
  4. Chill soup. Refrigerate until cool; i.e. no more than 48 hours.
  5. Garnish & serve with chives.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. ↩

  2. Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking: Volume 1. New York, NY: Knopf, 2001. ↩