Classic Vichyssoise

Classic Vichyssoise
Photo by Scott Phillips


  • 1 Tbs. thinly sliced fresh chives, for garnish
  • 4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
  • 2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
  • Kosher salt
  • 1 cup heavy cream
  • 2 cups whole milk

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot. Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, ...

View full recipe at Fine Cooking


Variations on Classic Vichyssoise

  • Classic Vichyssoise
    • 1 cup half-and-half (light cream)
    • 1 pound thin-skinned potatoes
    • 3 tablespoons minced fresh chives
    • Salt and fresh-ground pepper
    • +3 other ingredients

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