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A single serving bowl of vichyssoise soup with two long chives to the right of the bowl crossing over like an x.

Vichyssoise

This cold, potato soup only needs 2-3 potatoes and is pretty easy to make. It does need to be chilled for at least 8 hours, so I usually make it the day before and let it chill overnight.
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Prep Time 30 minutes
Cook Time 18 minutes
Chill 8 hours
Total Time 8 hours 48 minutes
Course First Course, Soup
Cuisine French
Servings 8
Calories 213 kcal

Ingredients
  

  • 2 Tbsp butter
  • 1 small onion sliced
  • 2 cups potatoes cubed
  • 3 cups vegetable broth
  • 1 ½ tsp salt
  • 1 cup light cream (half and half)
  • ½ cup heavy cream
  • chopped chives for garnish

Instructions
 

  • Sauté onion and butter in stock pot over medium heat until golden, about 5-6 minutes. Stir often so the onion doesn't burn. Add potatoes, broth and salt. Cover and cook until potatoes are tender, about 10-15 minutes. Cool until lukewarm.
  • Pour half of the potatoes and broth into a blender or food processor. Cover and process until smooth. Repeat with rest of potatoes and broth.
  • Pour into bowl and add light cream, stirring to mix well. Chill for several hours or overnight. Just before serving stir in heavy cream. Garnish with chopped chives.

Nutrition

Serving: 1gCalories: 213kcalCarbohydrates: 13gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 57mgSodium: 829mgPotassium: 285mgFiber: 1gSugar: 2gVitamin A: 798IUVitamin C: 12mgCalcium: 41mgIron: 0.5mg
Keyword soup
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