Classic Vichyssoise

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 39%
  • Protein: 12g
  • Fat: 11g
  • Saturated fat: 5.7g
  • Carbohydrate: 23g
  • Fiber: 2.1g
  • Sodium: 212mg
  • Cholesterol: 29mg


  • 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


  1. 1. Rinse and peel potatoes; cut into 1/2-inch chunks.
  2. 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. 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. 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. 5. Ladle soup into wide bowls. Sprinkle equally with bacon and chives. Add salt and pepper to taste.
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