Vichyssoise – We Heart Local BC




1 Leeks

2 Onions (Cooking)

2 peeled Potatoes

30ml (2 tbsp) Butter

1L (4 cups) Chicken Broth

250mL (1 cup) Cream

Chopped Basil


Freshly ground Pepper

Cooking Instruction

Cut leek in half lengthwise. Wash well between leaves. Coarsely chop leek, onions and potatoes. Melt butter in a Dutch oven over medium heat; cook leek and onions until soft. Add potatoes and chicken broth. Bring to a boil. Cover and simmer 20 minutes. Remove from heat and cool. In blender, puree soup until smooth. Check seasoning. Refrigerate for a few hours. Serve on ice and top with cream and basil.

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