Vichyssoise is a simple, hearty potato and leek soup that can be served hot or chilled.
This recipe is from my Grandmother. Nope, not the French one. The Texan. Friends and family referred to it as “Ruth’s Sick Soup”. She always brought a container over when someone was ailin’ and they always felt better soon.
She usually used onions instead of leeks, but for more authentic (and milder) French flavor go with the leek if you have it. Otherwise a white or yellow onion will do just fine.
National Soup Swap Day 2021
Happy National Soup Swap Day! Today, I’m linking up with other bloggers for a virtual soup swap hosted by Kate’s Recipe Box – and we’re all sharing some tasty soup recipes to warm you up!
- Dill Pickle Soup from Kate’s Recipe Box
- Alphabet Soup from Karen’s Kitchen Stories
- Dairy Free Cream of Asparagus Soup from Frugal & Fit
- Quick Vegetable Soup from Cheese Curd in Paradise
- Clean the Refrigerator Soup from A Day in the Life on the Farm
- Roasted Garlic Soup with Potatoes, Kale, & Bacon from Savory Moments
- Cream of Mushroom Soup from Kathryn’s Kitchen Blog
- 30 Minute Two Bean Tomato Soup from Blogghetti
- Vichyssoise from That Recipe
- Rotisserie Chicken Alphabet Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chicken and Black Bean Vegetable Soup from Palatable Pastime
- Potato and Spinach Soup from Magical Ingredients
- Conch Soup from HomeMadeZagat
- Copycat Olive Garden Chicken and Gnocchi Soup from Hezzi-D’s Books and Cooks
- Slow-Cooker Pasta Fagioli Soup from A Little Fish in the Kitchen
- Corn Chowder from House of Nash Eats
- Lobster Bisque from The Redhead Baker
- Bacon-Cheddar Cauliflower Chowder from The Spiffy Cookie
- Hong Kong Style Spam & Egg Macaroni Soup from Making Miracles
- Cauliflower Cheddar Soup from Devour Dinner
- Chicken Pot Pie Soup from Hostess at Heart
Potato and Leek Soup (Vichyssoise)
- 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)
- 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.