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Vichyssoise Recipe

This creamy potato soup is served chilled.

 Preparation: 30 minutes | Cook: 30 minutes | Serves: 8



  • 3 leeks, white part only, chopped
  • 1 onion, chopped
  • 4 cups of potatoes, cubed (approximately four small potatoes)
  • 6 cups of chicken broth
  • 1 teaspoon salt, or more to taste
  • 2 cups half and half
  • Sour cream and chives for garnish


  1. In a saucepan, bring leeks, onion, potatoes, and chicken broth to a boil.
  2. Add salt and white pepper, cover partially and simmer until vegetables are tender, 20-30 minutes.
  3. Puree soup in a food processor or blender until smooth.
  4. Taste and adjust salt and white pepper to taste.
  5. Stir in half and half.
  6. Let soup chill for 1 1/2 hours.
  7. Garnish with sour cream and chives.

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