71 Ratings
  • 5 star values: 46
  • 4 star values: 19
  • 3 star values: 5
  • 1 star values: 1

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

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  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts

281 calories; 24.8 g total fat; 88 mg cholesterol; 478 mg sodium. 13.1 g carbohydrates; 2.9 g protein; Full Nutrition


Reviews (53)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/19/2006
try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!
(108)

Most helpful critical review

Rating: 1 stars
08/23/2010
I tasted it before I added the cream and it was quite bland. Didn't end up adding the cream after all as I didn't want to drown what little flavor it had.
(3)
71 Ratings
  • 5 star values: 46
  • 4 star values: 19
  • 3 star values: 5
  • 1 star values: 1
Rating: 4 stars
08/13/2006
This was a great starting point. (Recipes exist to get ideas not to follow.) I like vichyssoise but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley lovage oregano majoram savory thyme basil and a lot of chives). I garnished with more chives and fresh cracked pepper.
(152)
Rating: 4 stars
07/16/2006
ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted more fattening and less enticing. It was good. But prior it was exquisite. So next time I'm adding the half and half a quarter cup at a time. Also bacon bits and chives on top and with less cream a dollup of sour cream. Just like in baked potatoes! And who knows may even serve warm instead of chilled. I'm out of control!
(127)
Rating: 5 stars
04/19/2006
try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!
(108)
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Rating: 5 stars
05/04/2011
Oh my! Simply sumptuous! I noted that some other reviewers fiddled with the recipe by using lowfat this and nonfat that or reduced fat other. DON'T! Keep this recipe exactly how it's written! Otherwise it's just foreplay without sex! (Nice but never as fulfilling!) Whilst I appreciate the idea of adding a scintilla of curry on top I personally found it destructive to this wonderful dish. Definitely use fresh chives though along with proper full fat cream and delicious rich chicken stock. I did add the lightest dusting of fresh cracked black pepper. Chilled to perfection it was a symphony of flavour! Lovely. Absolutely Lovely!
(50)
Rating: 5 stars
02/08/2003
My first taste of Vichyssoise - excellent! Easy straightforward recipe. Enjoyed it this warm summer afternoon with a fruit compote fried bread fingers and chilled Pinot Blanc in the cool shade in my garden. Even my gourmet Belgian Shepherd loved it! Don't miss trying this one!
(32)
Rating: 5 stars
08/14/2003
Just had gum surgery and my wife made this for me. Excellent. My wife even made herself a non-pureed batch without the cream and she loved it. Thanks.
(20)
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Rating: 5 stars
08/01/2006
Mmmm delicious. It is basicly a cold leek&potato soup but the genious of it is the idea of serving it cold. I would never have thought of that. Very nice smooth and pleasing in the summer heat. Must serve with a big chunk of bread for dipping.
(16)
Rating: 5 stars
08/03/2006
I made this soup for my family tonight. It is VERY good!!! My husband said he would prefer it hot though. We may try it again this fall/winter that way. It is a very strong rich soup. We ate it with a flatbread ( Also found on AllRecipes:-)
(14)
Rating: 5 stars
08/27/2006
I have made this five times now and love it! My husband actuallly prefers this served hot.
(13)