Basil Vichyssoise

So I was talking on the phone with my Grandma yesterday and I told her I was making Vichyssoise.  Her response was, “Isn’t that cold potato soup?” Yes.  It is.  I promise it tastes delicious.  This is a refreshing, savory soup for a hot day.  Be sure to make it well ahead, even the day before, to allow it time to get nice and cold.

  • 3 C. yellow potatoes, peeled and thinly sliced
  • 3 C. leeks, white and light green parts, thinly sliced
  • 6 C. chicken or vegetable broth
  • salt and pepper to taste
  • 10-12 leaves of fresh basil
  • 1/2 C. cream or half and half
  • chives for garnish

Put the potatoes and leeks in a large stockpot.  Cover with broth and bring to a simmer.  Simmer until the potatoes are tender, about 10 minutes.  Add salt and pepper to taste.  Add the basil leaves and cream.  Puree with an immersion blender.  Strain through a fine mesh sieve.  You may have to press the solids through the sieve, but don’t skip this step- you want velvety-smooth texture here.  Chill thoroughly and serve in chilled bowls with the chives for garnish.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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One Response to Basil Vichyssoise

  1. Kathy says:

    Grandma’s potato soup was what I always asked for when I was sick. Yummy for the ailing tummy. Since you are using yellow potatoes, I’d like to mention that I used them for potato salad for the first time and it was the best ever! I also used real mayonnaise this time, and that made a big difference. No onions, since I stopped using them so Joey would eat some. Just potatoes, eggs, dill pickles, mayo, mustard and and salt.

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