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3 large potatoes, peeled and diced
4 cups chicken stock
1 bunch leeks
2 tbsp butter
1 pint light cream
1/4 cup vermouth
salt, fresh ground pepper to taste
fresh chives for garnish

Cook potatoes in chicken stock. Slice and thoroughly wash leeks and saute in butter over medium-low heat. Mash potatoes. Return potatoes to stock and add leeks and cream. Season with salt and freshly ground black pepper to taste. Stir in vermouth. Serve very hot (don't boil) or extremely cold. Garnish with chives.