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The best vichyssoise I’ve ever eaten

The best vichyssoise I’ve ever eaten

I write this post right after eating the vichyssoise you see on this post photos. To be specific: I ate it yesterday for dinner but kept a portion for today’s lunch ;-).

The vichyssoise is a fabulous potato and leek velvet sauce. I have already prepared it many times, but yesterday I tried another recipe and, in my opinion, it’s the best I’ve ever tried. And also the simpler one.

Yesterday morning I felt like trying new recipes and began to cook different things at the same time. I was thinking about preparing confit leek, but when I saw that such a little amount of leek would take 45 minutes in the oven, I changed my mind. Looking for another recipe with leek, I found this vichyssoise.

I was undecided as it was a recipe I already knew, but after seeing how simple it was, I decided to give it a try… at least I’d have dinner already done ;-).

There are two immediate advantages in this recipe: 1st, you don’t need to fry anything (and consequently don’t have to stand at the stove watching it) and the 2nd is that you can’t fail it. The quantities are “easy” (2 potatoes, 2 leeks and 2 celery stalks) with no way to make a mistake.

I prepared some crouton (bread crumbs – I just cut the bread in cubes and then fry it with a thread of extra virgin olive oil and some dried herbs in a non adherent pan) to serve with the vichyssoise as I believe they match perfectly.

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The best vichyssoise I've ever eaten
Prep time
Cook time
Total time
Delicious and super easy vichyssoise recipe
Recipe type: Soups
Serves: 2
  • 2 potatoes
  • 2 leeks
  • 2 celery stalks
  • 1 liter of chicken broth
  • 200ml of fresh cream
  • salt
  • pepper
  • bread for croutons
  1. Peel the potatoes and cut them in cubes.
  2. Cut the extremities of the leeks and use the white part. Eliminate the external leaves and cut in thin pieces.
  3. Cut the celery in thin pieces.
  4. Put the potato, leek and celery inside a pan and cover with the chicken broth.
  5. Turn on the gas and let them cook for about 40 minutes at medium/low gas.
  6. Drain the vegetables, keeping the broth, and put inside a deep pan. Add the fresh cream and using a mixer, reduce to puree.
  7. Pour the puree into the broth and warm to your taste (it can be served also cold).
  8. Serve with croutons and white pepper.
  9. Buon appetito!


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