Yield
about 2 1/2 quarts

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Oxmoor House Homestyle Recipes

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