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Vichyssoise (Chilled Leek and Potato Soup)

May 28, 2010


There cannot be enough delicious chilled soups to enjoy during the summer months.  I never had them growing up and wonder if I would have thought that was really food at a young age.  Now I relish them.  Soup can be such a wonderful component of a special dinner party or served as a meal for lunch or dinner.  Leeks create a special flavor when added to potatoes more so than any kind of onion.



  • 2 C. Leeks (sliced, white part only)
  • 2 C. Potatoes (quartered, dice them if you do not have an immersion blender)
  • 1 Stalk Celery (sliced)
  • 3 C. Chicken Stock or Water
  • 1/2-1 t. Salt
  •  C. Half and Half
  • Salt (to taste)
  • 1/2 t. White Pepper  (to taste)
  • 1/2 C. Sour Cream (for garnish)
  • Fresh Chives or Parsley (chopped for garnish)
  • Serve with a baguette


  1. Simmer the leeks, celery, potatoes and chicken stock to a boiling point in a saucepan.
  2. Salt lightly and simmer 20-30 minutes until vegetables are tender
  3. Add Half and Half and Puree the soup with an immersion blender (optional)
  4. Add white pepper, taste and correct seasoning 
  5. Chill for 3-4 hours (chill soup bowls 1 Hr. prior to serving)
  6. Ladle into chilled bowls and garnish with sour cream and chives and/or parsley



(Serves 4-6)

Adapted from”The Way to Cook” by Julia Child

[Oh damn, Julia would not be happy with me for the changes.]

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