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Vichyssoise

This classic French chilled soup is perfect for a hot summer’s day or as part of a lunch packed in a thermos. Try using Yukon golds or German Butterballs for alternative flavorful potatoes.

Print Recipe

Ingredients

  • 3 Tablespoons butter
  • 6 leeks, white parts only, washed and thinly sliced
  • 3 celery stalks, thinly sliced
  • 3 cups water
  • 2 medium potatoes, peeled and diced
  • 3 cups milk
  • 1 teaspoon salt
  • Freshly ground black pepper

Instructions

Preparation

  1. Melt the butter in a large pot and add the leeks and celery. Cook for about 8 minutes, stirring often until soft.
  2. Stir in 1 cup of water, cover, and simmer for 5 minutes.
  3. Add the potatoes and stir in remaining water. Cover and cook for 10 minutes.
  4. Stir in the milk, cover and cook for about 10 minutes or until the potatoes are tender. Season with salt and pepper. Purée, chill and serve.

Let’s (re)do lunch!

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