Stéphane of MyFrenchHeaven.com wrote so enthusiastically about Vichyssoise, which is a cold potato and leek soup, that I wanted to give it a try. I prepared it according to his recipe, and the result was a very elegant refreshing soup. The best recipes are usually the simple ones with only a few ingredients, and this is no exception. Crème fraîche is soured cream that is thicker and less sour than sour cream, with about 35% fat content.
Merci, Stéphane!
Ingredients
For 4 large or 6 small servings
300 grams (.66 lb) white part of leeks (about 2 leeks), sliced and washed
500 grams (1.1 lb) potatoes, peeled
1 onion, chopped
2 Tbsp butter
1 litre (4 cups) chicken stock
250 ml (1 cup) milk
80 ml (1/3 cup) crème fraîche
salt and freshly ground black pepper
freshly grated nutmeg
chopped chives for garnish
Instructions
Melt 2 tablespoons butter in a casserole.
Add 300 grams of sliced leeks and a chopped onion. Season with salt.
Stir over medium heat until the leeks and onions have softened, about 10 minutes.
Add 500 grams of potatoes, cut into chunks.
Add a litre of chicken stock.
Bring to a boil.
Cover and lower the heat so it keeps boiling gently.
Cook until the potatoes are tender, which you can check with a fork, about 15-20 minutes.
Pour the soup into a blender…
…and blend until smooth.
Add 250 ml of milk…
…and 80 ml of crème fraîche.
Add freshly grated nutmeg to taste.
Blend briefly to mix everything.
Cover and allow the soup to cool to room temperature, then place it in the refrigerator and allow to chill completely.
Taste and adjust the seasoning with salt and freshly ground black pepper once it is chilled. Serve chilled, garnished with chopped chives.
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These almond cherry cookies are amazing.
Stefan's Gourmet Blog 
Faccio una minestra simile, ma coi semi di papavero. Ma poi questa è una vera delizia!
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This is such a throwback to the 80s! I used to love this soup.
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Am not really a soup person but oft make this for a very elegant start to dinner. If it is a 1980s recipe I smilingly accept the assertion but am certain I made it way before then and still quite often do 🙂 ! The hot version of Potage Parmentier perhaps does not end up on the menu quite as often . . .
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Having made this for some four decades may I stand my ground; This classic potage IS vichyssoise when served cold and potage parmentier when handed out hot: no argument since the beginning of time! Plenty of agreement on the Net!.
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This could also be a great vehicle for quark, which I know you enjoy. Looks silky and gorgeous!
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I think I would like a soup like that.
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Anch’io preparo una crema simile ma metto o la cipolla o il porro e senz’altro meno panna. Comunque questa vichyssoise è strepitosa.
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One of my favourite soups and equally as good, hot.
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And I gather it still qualifies as a ‘Vichyssoise if served hot…. I actually prefer it that way. Leek and potato is one of my favorite soup combos
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No, actually it is only called vichyssoise if it is served cold otherwise it is a velouté pomme de terre et poireaux
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I can just taste it!!!
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Io amo le zuppe, e questa non l’ho mai fatta. Ho tutti gli ingredienti in casa, la provo già domani (con lo yogourt home made al posto della panna). Grazie 🙂
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Reblogged this on Chef Ceaser.
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