The Pretentious Vichyssoise

You’d be shocked to know that a man born and raised in the corn fields of Iowa would love this soup.

It’s true.

And so do I.

And it’s one of the simplest soups to make.

So do yourself a big favor.

You can eat it hot in the winter, and cold in the summer. It tastes wonderful either way.

Get in the kitchen!


  • 3-6 leeks, mostly white but some green is okay, thoroughly washed and cut up roughly.
  • 3 tbsp butter
  • 3 medium potatoes, diced
  • 5 c chicken stock
  • 1 c cream
  • salt and pepper to taste


  1. Melt butter in a soup pot, and dump in the leeks. Saute on medium until they are softened and tender but not browned.
  2. Add the potatoes and stock and simmer for about 30 minutes or until potatoes are fork-tender.
  3. Remove to a blender in batches, or use an immersion blender and puree.
  4. Return to pot and season to taste.
  5. Add the cream and stir in.
  6. Decorate it with some fresh herbs, chives or parsley are nice, dill would be great in a cold version in the summer.

Serves: 4-6


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