Vichyssoise (potato and Leek Soup)

Vichyssoise (potato and Leek Soup)
Vichyssoise (potato and Leek Soup) 5 1 Stefano Moraschini

Wash and peel the potatoes, Peel the onion, wash the Leek (white part only), cut these ingredients finely. Put in a saucepan the butter (a piece from about 20 grams) or the oil and add the onion and leeks and simmer for ten minutes, covering with a lid, soft focus. At this point add the hot broth and potatoes, salt, pepper and mix. Cook everything fresh focus with the lid, for half an hour. After baking, mix the soup with a hand-blender or blender, add the milk, cream and nutmeg and season with salt, if necessary.

You need immediately, along with hot croutons made of squares of bread cooking deprived of crust, in a pan with butter or olive oil, scented with Rosemary or thyme. In spring is also excellent served warm or cold.

Vichyssoise (potato and leek soup)


  • Preparing:
  • Cooking:
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Ingredients and dosing for 4 persons

  • 400 gr. potatoes
  • 1 leek (white part only)
  • 1 onion
  • 1 quart chicken stock
  • a little Creme Fraiche (optional)
  • salt
  • pepper and nutmeg to taste
  • 250 gr of milk
  • oil or butter for the sauce
  • bread for croutons


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