A superb leek and potato soup that's traditionally served cold. You can of course serve it warm, if you wish. Leeks, onion, potatoes are simmered in a chicken stock, then pureed until smooth.
This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good. - 17 Mar 2008 (Review from Allrecipes US | Canada)
This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet, because it is cooling, and I'm not sure I need to; it's that good without it. I think this would be a great hot soup in the winter, it's nice and hearty and filling. I might finish it all before it cools enough to serve cold! - 19 Aug 2007 (Review from Allrecipes US | Canada)
This is a great basic recipe for Vichyssoise, Priscilla. I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. After the puree stage, I whisked in my heavy cream, and I used a full 2 cups to achieve the type of rich and creamy texture I am used to in this dish. I then covered and chilled, and garnished with chives before serving with Awsomely Easy Sesame Asparagus and Garlic Butter bread (recipes also on this site) for a fabulous meal last night. Thank you so much. - 13 Oct 2006 (Review from Allrecipes US | Canada)