Kid-made Vichyssoise
Prep time: 
Cook time: 
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Serves: 10
This recipe isn't the finest Vichyssoise recipe you'll find. And that's the point. It can be made with small hands. We skip chopping and peeling the leeks and potatoes. Instead, everything goes into the pot whole. By the time the vegetables are cooked through, the blender does the rest. Kids can really feel ownership of this recipe, even down to cutting up the chives with a pair of kid-friendly scissors.
  • Roughly 3 Tablespoons of Olive Oil
  • 3 Leeks, just the white parts
  • 3 Russet Potatoes
  • A Sachet with a couple Cloves, Parsley Stems, a couple Peppercorns, and a Bay Leaf
  • 5 Cups Broth (Vegetable or Chicken, depending on your preference)
  • A Pint of Half and Half
  • Salt, to taste
  • Ground Pepper, to taste
  • A Few Chive Stalks
  1. Scrub clean the leeks, cutting away the roots and green parts. Then scrub the potatoes.
  2. Put the vegetables into a large pot. Cover with about five cups of broth, or 5 cups of water and a few good boullion cubes (I like Knorr Vegetarian).
  3. Then, put all your spices into a sachet and knot it up so none of the peppercorns or cloves come out. I use a disposable bag designed for brewing loose tea, but there are cheese cloth sachets at the grocery store if you prefer.
  4. Cook your vegetables for 40 minutes. Turn off the heat and let cool.
  5. Transfer the contents of your pot to a blender, add the cream and mix until smooth. We blend in batches, and that allows us to tweak the right ratio of liquid and solids so that the soup has just the right consistency.
  6. Season with salt and pepper to taste. Add some chopped chives to garnish:)
Recipe by Pass the Knife at