Apple Vichyssoise

Apple Vichyssoise
Photo by Beatriz Da Costa


  • 1 large russet potato, thinly sliced
  • 1 large unpeeled Macoun or McIntosh apple- cored, quartered, and thinly
  • 3 cups chicken broth
  • 3 leeks, thinly sliced (white and pale green parts only)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups half-and-half
  • + 2 more ingredients
    • 2 tablespoons butter
    • 2 tablespoons chopped fresh dill or chives (optional)

In a 4-quart saucepan over medium-low heat, melt the butter. Add the leeks, potato, apple, salt, and pepper. Stir well, cover, and cook over medium-low heat for 5 minutes. Add the chicken broth and bring the mixture to a boil over high heat. Reduce heat to low and place the lid on askew, so the p...

View full recipe at My Recipes


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