Category Vichyssoise recipe
Servings 8
Time prep 10 min, cooking 30 min

Cookbook | Ingredients | Recipes |

A simple recipe that combines potatoes and leeks with a cream roux.


  • 6-8 medium Idaho potatoes
  • 1 lb butter
  • 4 large diced leeks (white and yellow bases only)
  • 1 bunch diced shallots (white bases only) or green onions
  • 1-1/2 Tbsp. chicken base or add homemade stock
  • 1 Tbsp. white pepper
  • 1 cup white wine
  • 1-1/2 quarts heavy Whipping cream
  • 1 quart milk
  • 1 cup shallot tops

Equipment and suppliesEdit

  • boiling pot
  • drainer
  • brazing pot (4-6 quart)
  • mixing fork


  1. Peel potatoes and remove ALL brown and discolored areas. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not over cook potatoes. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
  2. In a braiser and over low heat, sauté leek and shallot bottoms in the butter until clear, or about 10 minutes. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble. Add mashed potatoes and whisk vigorously, if the soup is too thick add some of the potato water.
  3. Chill the soup.
  4. Just before serving, put the soup in a blender and whip on low speed for 20 seconds. Garnish with shallot tops

Notes, tips, and variationsEdit

  • Green Onions may be substituted for the Shallots
  • For a Creole touch, boil the potatoes in just a hint of crab boil seasonings.