Cook by the Book: Vichyssoise

Hello! I know my purpose with these “Cook by the Book” posts is to try new recipes from my cookbooks but today I’m sharing an old recipe from a cookbook we’ve had many years. I served this back at our Winter Wonderland Tea as a warm start to our meal. It’s a soup recipe pronounced /vi~shee~swaaz/ but sounds way more complicated and fancy-schmancy than it really is. Not convinced?

Ok, here’s my secret. This recipe comes from a children’s cookbook! When our girls were little, we took them to see the Ratatouille movie and we all enjoyed it so much we purchased the Ratatouille What’s Cooking? cookbook, and this was one of our favorite recipes. So, if a kid can make it, anyone can make it no matter how French and fancy the name is, right!

Vichyssoise

Ingredients:

5 cups peeled, chopped all-purpose potatoes

*3 cups well-washed and thinly sliced leeks (use the white and 2 inches of the greens)

1 2/3 cups chicken broth

5 cups water

1 tsp. salt

1/2 tsp. white pepper

1/2 cup cream

chopped chives and crumbled bacon for topping (optional)

*Leeks are super sandy, so I slice them first and then soak them in a bowl filled with cold water. Swish them around and then leave them a few minutes for the sand to settle to the bottom. Skim the leeks off the top and spread them out on paper towels to soak up excess water.

In a soup pot, add the potatoes, leeks, broth, water, salt, and pepper. Ask a grown-up to help you turn the stove to simmer (Ha, that’s the cookbook’s wording. It is a children’s cookbook after all.).

Cook for 1 hour. Puree with an immersion blender or in puree in batches in a blender.

Stir in the cream.

Serve warm with toppings.

This soup goes great with Three-Cheese and Ham Quiche for a warm and filling supper on those chilly or rainy nights.