Vichyssoise

Tasty, but there are a number of problems with this recipe. First, what kind and how big are the potatoes? 3 potatoes can weigh anywhere from 1/3 to 3 lb., depending. Also, in my hands the soup turned out to have a very gluey texture, which often happens when you puree potatoes in a food processor (this also depends on the kind of potato used). I used fingerlings from my garden (many more than 3!). Could be a very good recipe if more details were supplied.

As a professional cook and author of 3 cookbooks, I feel it necessary to point out that every recipe should indicate the number it will serve. This one almost certainly is intended for 4, but, Mr. Bittman, please don't overlook this in the future.

Don't forget to season the cooked potatoes and Onions while the broth is still warm. Salt and pepper to taste.

Potatoes come in all kinds and sizes - really need to be more specific, like even - give a weight!

This is pretty much the classic recipe. And I don't understand the complaints. First from the list of ingredients you can figure out roughly the volume, and then figure out for yourself the number it will serve. Even in the pot, if it doesn't seem like enough just add more. Secondly, there is not just a single type of potato for this. Experiment. If the result is not right just adjust it. Being exact on recipes is kind of silly...think about what you are doing and make it your own.

Yeah! And how big are the leeks? I've seen little teeny ones and really big ones too! And what kind of stock? Chicken? Vegetable? Seafood? Canned? In a box? Home-made? And what kind of cream? Whipping cream? Heavy whipping cream? Sour cream? Creme fraiche? And don't get me started on the chives. Also - don't just tell me how many people it will serve! How many adults? How many children? Do they all like soup? What if one of them is allergic to potatoes? Sheesh!!!

As noted by Freddie, do salt and pepper it as it cools. French sea salt and a four-pepper blend worked astoundingly for me. Both from grinders. Also used unsalted stock, half chicken half beef... great flavor!

What kind of potatoes? I used russets- and the results were NOT gluey. Sea salt and white pepper added before using the stick blender right in the pot. This is SO GOOD it could be served hot as potato-leek soup, The chives are important. My husband likes a little crumbled bacon on top. I don’t understand why it is so rarely on restaurant menus! Serves 4

I double the butter

Though you can lose a lot of soup this way, and simply pureed is perfectly fine, this soup is traditionally pureed, then sieved (I use a china cap or chinois), and lastly, cream is added, and seasoning is corrected. I use white pepper, a few gratings of fresh nutmeg, and sea salt.

This is an easy simple recipe. For a dinner party to impress your guests, use the whitest potatoes, the white of the leeks and white pepper. Vichyssoise should be served very cold. Put your bowls in the freezer before serving. It is not a soup to serve in large quantities, use small bowls. The white soup with the green of chives is beautiful. My mother had those shrimp cocktail bowls and she served the vichyssoise with ice underneath. Elegant!

More detailed recipe for this “genteel” version of leek and potato soup in Joy of Cooking. The quarter teaspoon mace really enhances the taste. Delicious on a hot day - served chilled. I use veal stock.

Yukon golds work wonderfully for this soup.

Love the stick blender for this and other soups and frostee fruit drinks. The stick simplifies a formerly messy step, done in batches. The stick is sooo much easier and much neater, to boot! How did I ever Live without out that tool. I say that about take home roasted chicken. There was not much take out in the old days. I used yukon gold potatoes in the cupboard. joy of cooking just calls for “potatoes”.

Add an onion and a couple of shallots. More butter. Definitely go with the white pepper. Good garnishes are chives, parsley or scallions. Been making this for years. Easy, tasty and always a hit. Elegant comfort food.