Vichyssoise | Something New For Dinner

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Nothing beats ice-cold vichyssoise topped with snipped chives on a hot summer day. Give this easy-to-make old-school treat a try!


  • 1.5 pounds peeled russet potatoes, diced into 1” pieces
  • 1 t salt
  • 3 T butter
  • 5 cups leeks, cleaned and sliced using white parts and a little of the light green parts
  • 5 cups chicken broth
  • Ground pepper
  • Freshly grated nutmeg, to taste
  • 1.5 cups heavy cream
  • Chopped chives for garnish


  1. Fill a pot with water and add 1 t salt. Add potatoes and bring to a boil. Reduce heat, cover and cook until tender, about 7 minutes. Drain potatoes in a colander and reserve.
  2. Melt the butter in a dutch oven, and sauté the leeks until tender, about 5 minutes. Add potatoes and chicken broth and bring to a boil. Lower the heat and cook for another 5 minutes. Season with fresh cracked pepper and nutmeg to taste.
  3. Working in two or more batches, put the soup mixture in a blender, taking care not to fill the blender more than two thirds full. Put the lid on securely, and lean on the lid before you turn on the blender. Blend on high until smooth. Put blended soup in a stainless steel bowl, stir in the cream and refrigerate until very cold. I like to refrigerate overnight. Garnish with snips of chives.

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