Oxmoor House
about 2 1/2 quarts


+ Add To Shopping List
4 medium leeks
1 small onion, chopped
1/4 cup butter or margarine
1 quart chicken broth
1 pound potatoes (about 4 medium), peeled and thinly sliced
1 teaspoon salt
2 cups milk
2 cups half-and-half
1/2 cup whipping cream
1/2 cup commercial sour cream
Chopped chives (optional)


Remove and discard roots, tough outer leaves, and tops from leeks; wash thoroughly, and thinly slice.

Sauté leeks and onion in butter in a large saucepan; add chicken broth, potatoes, and salt. Cook, uncovered, over medium heat 20 minutes or until potatoes are tender. Process 2 cups potato mixture in container of an electric blender until smooth; repeat procedure with remaining potato mixture.

Pour pureed potato mixture into a large bowl; add milk, half-and- half, whipping cream, and sour cream, stirring with a wire whisk until well blended and smooth. Cool mixture to room temperature; cover and chill thoroughly.

Serve Vichyssoise in chilled soup bowls; garnish with chives, if desired.

Created date

February 2010