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Vichyssoise (Potato Leek Soup)

Cold potato soup? Sounds strange...like someone didn't feel like heating up the leftovers. But I wanted to taste this and the recipe didn't look too intimidating. Besides, it's so much fun to say vichyssoise (Vee-shee-SWAHZ). I had some leeks I was trying to use up. Loved this recipe (thanks martygreene!) and I liked that it didn't need the butter called for in a lot of other vichyssoise recipes. It tasted good both hot and cold (though I still prefer it hot).

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This recipe taken from http://community.livejournal.com/untitled/16358.html Thanks martygreene!

Potato Leek Soup (Vichyssoise)
4 large white potatoes peeled and diced [just used 3 big ones]
4 large leeks, chopped (1 bunch) [I used about 1-2 cups of minced leeks since I ran out]
1-2 stalks celery chopped (optional) [left this out too]
1 white onion chopped
5 cups chicken/vegetable broth + water
salt to taste (if using canned broth, it may already be salty)
white pepper
milk (or soymilk) [Used 1% milk]
cream [left this out]
chives or parsley to garnish

  1. To wash leeks, split lenghwise (starting about 2" from the base), fan out and rinse well under cold water. Shake out, chop. Do not use the tough upper part of the leaves. [You can use the chopped off parts to make chicken stock later. Just store veggie scraps (celery, onion, leeks, parsley stems in this recipe) in a bag in the freezer until you need them.]
  2. Put potatoes, leeks, celery, onion and chicken stock in a large pot. (use enough liquid to slightly cover vegetables).
  3. Cook until tender (about 30 minutes). [keep an eye on it after 20 minutes to see if the liquid has evaporated.]
  4. Remove from heat. Add salt and pepper to taste.
  5. Cool.
  6. Place in blender or food processor. Pour through seive. [I didn't have a blender or food processor so I just minced the onions and leeks as small as I could stand cutting them. By the time it's done cooking, it was easily mashed with a potato masher.]
  7. Return to pot, add milk & cream to taste--just enough to "smooth" the consistency but retain the "leek" flavor. [Most of the liquid had boiled off for me so I was left with something that had the consistency of liquidy mashed potatoes. I added about 1/4 to 1/2 cup of milk.]
  8. Serve hot or cold.


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Cold potato soup is questionable for me. Do you eat that at room temperature or ice cold? Nice photo angle by the way.

Slightly chilled or somewhat below room temp. I would take it out of the fridge, and serve it at that temp. It's really delicious.

Thanks. I was surprised when I heard about cold potato soup and really wanted to taste it so that's why I made the recipe. It's pretty good. I keep it in the fridge, add a little more milk to make it soupy, mix it up and dig in. It also reheats well though I was trying to get myself used to eating it cold to see if I would like it more once the novelty wore off. I did. Though I do still prefer it warm. I think I just associate soup with a comforting warmth. I'll give the cold version another try in the summer probably.

*drool* I love vichyssoise!! My mother used to make it all the time and I'd encourage you to eat it cold. You'll get used to the different sensation and eventually prefer it.

BTW, add the cream next time! I make it a rule to always prepare food the way the *natives* eat it instead of trying to low-fat/PC-it. I also read French Women Don't Get Fat - which I loved - and it's the whole French Paradox thing. The fat in the cream fills you up faster and adds protein so it slows down the insulin response. For this reason, I always eat 2% or higher yogurt instead of the no-fat variety.

Either way, enjoy! You've inspired me to make soup!

Heh...I would've added the cream if we had any in the house. We don't do much cooking with cream so it seems every time we get any, we use it for the one recipe and then it goes bad. I had thrown out our last one last week and hadn't replaced it. Anyhow...I have gotten used to the cold version but I think I'll save it for later on in the summer. For now I want my soups to comfort me with the promise of warmth.

Haha, I don't think it sounds any stranger than gazpacho.

It was actually created at the Ritz Carlton in New York in the early 1900's. The chef there created it, although there are rumors that he just ganked a recipe from Escoffier for a hot potato soup.

Sorry, I just enjoy sharing random bits of trivia. ;)

Gazpacho sounds bizarre to me too (I haven't tried it still). I like knowing these random bits of trivia. Thanks!

Have you ever tried sprinkling a little white truffle oil on this? I had it at Pike Place Market in Seattle once and it was to die for.

Re: White truffle Oil

I have yet to experience truffle oil. But when I do get some, I'll remember to try it in vichyssioise. Thanks!

ah, i love that soup...and the name...is so fun to say!

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