Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vichyssoise 3.9 (11) 1 Review By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on March 27, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Bryan Gardner Prep Time: 35 mins Total Time: 1 hr 10 mins Yield: 8 to 10 Serves Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side. Ingredients 4 tablespoons unsalted butter 4 pounds leeks (8 to 10 medium), white and light green parts sliced Kosher salt and freshly ground black pepper 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ½-inch pieces 4 cups low-sodium chicken broth, plus more as needed 1 ½ cups heavy cream, plus more for serving 1 cup whole milk Pinch of freshly grated nutmeg Chopped fresh chives, for serving Directions Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes. Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt. Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving. Rate It PRINT