From the Books and the cutting boards.


(For a friend first one posted) Classic French Soup can be served cold or hot.


  • 4 oz Cold butter
  • 1 lbs Leek whites, chopped and rinsed
  • 1/2 lbs Yellow onion, sliced thin
  • 3 lbs Red potatoes, peeled and chopped
  • 1 Bouquet Garni (Thyme Bay leaf, peppercorn, wrapped in cheesecloth or a coffee filter)
  • 2 qt chicken stock
  • Pinch Cayenne
  • 1/2 tsp. Salt


  1. Sweat leeks and onions in butter.
  2. Add potatoes, stock and sachet.
  3. Season with salt (may need more salt, depending on the strength of your stock, if using store bought there will be enough) and cayenne pepper.
  4. Bring to a boil and simmer until potatoes are tender, about 30 – 40 minutes.
  5. Puree and cool.


  1. 1/2 qt Vichy Base
  2. 1/2 cup heavy cream
  3. 1/4 cup half & half
  4. Salt and White Pepper to taste

Mix well,then refrigerate.

If soup is thicker then your liking add more cream slowly whisking in. Serve in bowl garnish with chopped chives.

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One Response to From the Books and the cutting boards.

  1. Bettina LC says:

    I tasted Don’s Vichyssoise and it was A-mazing. The texture was perfect and the well balanced seasoning made it a silky delight on a hot summer day. Way to go, Don!

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