• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

That Recipe

  • Recent Posts
  • Recipes
  • Members Only
  • About
    • PR/Legal Stuff
    • Where We Party
      • Parties We Host
  • Musings Not Food Related

That Recipe is a participant in the Amazon Services LLC. Associates Program. This site contains affiliate links to various websites, including Amazon.com. Purchases through these links help support this blog at no additional cost to you. read more

Vichyssoise – French Potato and Leek Soup

October 24, 2012 Filed Under: Soups and Stews

Typical October weather (95 one day, 70 and rainy a few days later) coupled with interrupted sleep has led to a bunch of sickies in my house.  So, it is comfort food time!

Creamy Potato and Leek Soup

For me it is Grandma Ruth’s Sick Soup (potato and leek) and hot Dr. Pepper with lemon. I know that last one sounds bizarre, but that’s what Ma’am used to make me when I was sick as a kid. She’d pour a can of Dr. Pepper into a pot on the stove with a few slices of lemon and bring it to a boil. The warm syrupy liquid always soothed my throat and the shot of citrusy vitamin C was a bonus.

If I didn’t have to still be a functional mother despite being sick, I would consider Sopa de Pollo Borracho and a Hot Buttered Rum or three.

Potato and Leek Soup (Vichyssoise)

potato soup in a bowl surrounded by potatoes and leeks and text overlay "vichyssoise potato and leek soup"
Humble yet hearty Vichyssoise is simple potato and leek soup that is delicious served either hot or cold.
Print Recipe Pin Recipe

Ingredients
  

  • 4 cups russet potatoes peeled and cut in chunks
  • 1 cup leeks, chopped and separated white from green or use chopped white or yellow onion
  • 1 quart chicken or vegetable stock enough to completely cover the potatoes with extra liquid on top of them
  • ½ cup celery chopped
  • ¼ cup parsley chopped
  • salt and pepper to taste
  • 1 cup heavy cream or milk optional

Instructions
 

  • Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top.
  • Cover and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft enough to begin to "mush".
  • Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
  • Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.

Until next time, happy eating.

~Audrey

Filed Under: Soups and Stews Tagged With: cold weather soups, Cowan family recipes, healing foods, Smith Family Recipe




Previous Post: « Upon that night, when fairies light… Halloween Ideas
Next Post: INVASION: MOTH! »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

welcome!

I'm Audrey, an avid "maker" that believes home made is better. Rediscover the simple pleasures of cooking and eating real foods that nourish your body, mind and spirit. I'll show you how easy it can be. Read More…

follow the fun

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

find a recipe

tablet with ebook on display and text overlay "Seasoned with Love: 60 seasoning mix recipes from around the world"

join the party

Creative K Kids Tasty Tuesdays
Tuesdays 5 a.m. Pacific

Tasty Tuesdays

Footer

Follow the Fun

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 ThatRecipe.com