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Vichyssoise with asparagus garnish

Chef Morissa’s Vichyssoise


  • 5 cups peeled, chopped all-purpose potatoes
  • 3 cups thinly sliced leeks
  • Use the white and 2 inches of the green
  • Be sure you wash the leeks thoroughly to remove any sand
  • 1 2/3 cups chicken broth
  • 5 cups water
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ½ cup heavy cream Chopped Chives (optional)


  1. In a soup pot, add the potatoes, leeks, broth, water, salt and pepper. Turn on stove to simmer, and cook for 1 hour.
  2. In batches, puree the soup and pour it into a large bowl. Stir in cream. Serve warm or cold.

Makes 6 to 8 servings