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 overcook 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.