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Classic Vichyssoise

Yield Makes 4 servings


  • 1 pound thin-skinned potatoes
  • 1/2 cup chopped onion
  • 2 3/4 to 3 cups fat-skimmed chicken broth
  • 3 tablespoons dry sherry
  • 1 cup half-and-half (light cream)
  • 1/4 pound sliced bacon, chopped
  • 3 tablespoons minced fresh chives
  • Salt and fresh-ground pepper

Nutrition Information

  • calories 253
  • caloriesfromfat 39 %
  • protein 12 g
  • fat 11 g
  • satfat 5.7 g
  • carbohydrate 23 g
  • fiber 2.1 g
  • sodium 212 mg
  • cholesterol 29 mg

How to Make It

  1. Rinse and peel potatoes; cut into 1/2-inch chunks.

  2. In a 2- to 3-quart pan over high heat, combine potatoes, onion, 2 3/4 cups broth, and sherry. Bring to a boil, reduce heat, cover, and simmer until the potatoes mash easily, about 20 minutes.

  3. In a blender or food processor, whirl potato mixture until smooth. Return to pan and add half-and-half. Quick-chill soup (nest soup-filled pan in ice water and stir often until soup is cool, 15 to 20 minutes), or cover and refrigerate until cold, at least 1 hour or up to 1 day. Stir in more broth if a thinner consistency is desired.

  4. Meanwhile, in an 8- to 10-inch frying pan over high heat, stir bacon frequently until crisp, 4 to 5 minutes. With a slotted spoon, transfer bacon to towels to drain. Discard pan drippings.

  5. Ladle soup into wide bowls. Sprinkle equally with bacon and chives. Add salt and pepper to taste.