Chilled Potato Soup
- SERVES
- 6
- COOK TIME
- 30 Min
It's surprising to note that French-sounding vichyssoise, which is a style of chilled potato soup, was created in New York City. Our recipe for a version of this favorite creamy Chilled Potato Soup is can easily add elegance to your entertaining.
What You'll Need
- 2 tablespoon butter
- 2 large onions, chopped
- 3 1/2 cup chicken broth
- 3 large potatoes, peeled and thinly sliced
- 1 rib celery, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cup (1 pint) half-and-half
- 1 cup milk
What to Do
- Melt the butter in a large saucepan over medium heat.
- Add the onions and cook for 8 to 10 minutes, or until tender. Add the chicken broth, potatoes, celery, salt, and pepper; mix well.
- Bring to a boil; cover and let boil for 10 to 12 minutes, or until the potatoes are tender.
- Chill the mixture for at least 2 hours, or until well chilled.
- Place it in a blender and blend on high speed until smooth.
- Pour into a serving bowl and add the half-and-half and milk; mix well. Serve, or cover and chill until ready to serve.
Notes
Chopped scallions are the perfect colorful topper to add just before serving.