Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
Sounds so fancy; tastes so good. Easy, healthy, do it. Vichyssoise.
  • 2 T butter
  • 1 small sweet onion, or .5 of a large sweet onion
  • ⅔ c leeks, thinly sliced, just the white and very light green parts {about 3" of leek}
  • 2 large baking potatoes, peeled and cut into large chunks
  • 2 c chicken broth or stock
  • kosher salt, to taste {try .5 - 1 t)
  • 1.5 c skim milk
  • {.5 c light cream, optional}
  • Snipped chives
  1. In a medium-to-large dutch oven or soup pot, heat the butter over medium-high until it melts.
  2. Add the onion and leek, and stir to coat them in the butter. Saute until softened, but keep the heat low enough that the onion and leek doesn't brown.
  3. When the onion and leek have softened, add the potatoes and chicken broth, and salt if using; try to cover the potatoes with the broth.
  4. Bring to a boil, then lower to a simmer and cover.
  5. Simmer until the potatoes can be easily pierced with a fork (this takes me about 20 minutes).
  6. Transfer to a food processor in two batches (even if it fits in one batch, it will expand because it's hot, so don't try it!), and process until smooth.
  7. Pour the blended soup back into the pot, or into an 8-cup container, and stir in the milk until smooth and incorporated (and cream, if using).
  8. If serving hot, slowly bring up to temperature so the milk doesn't burn. If serving cold, stash in the fridge until you are ready to serve!
  9. Snip some chives on top for color, taste, and texture.
Recipe by My Utensil Crock at