Posted by: Rachel | August 25, 2019

too hot to eat too much

August in Austin, not pretty but here we are. Everything in my yard is either brown, crunchy, or both. As one friend said to me last week, “don’t cut yourself on the grass”.

Still, one must eat, and if you know me you know I’m about making lots of whatever it is and just eating it until it is gone. So… I decided to brave having the stove on for a bit in order to end up with a pot of what would then become cold soup. At least I didn’t use the oven!

I made vichyssoise. That’s fancy speak for potato soup. It is filling, creamy, delicious (she said modestly) and COLD!!! I’ve been happily eating it all week.

It really couldn’t be much easier. Here’s all I did:


2 T butter
3 leeks, well cleaned and rough chopped
1 medium yellow onion, peeled and rough chopped
4 or 5 medium-sized potatoes, rough chopped (I like Yukon Gold and I don’t peel mine)
6 cups chicken (or vegetable) stock or water
1/2 cup heavy cream
fresh dill

leeks are so pretty

In a large Dutch oven, melt the butter over medium heat. Add the leeks and onion and a pinch of salt, stir well, cover, reduce heat, and cook for 10 minutes. The leeks and onions should be thoroughly wilted and translucent but not browned.

Add the potatoes and stir well. Cover and cook 10-15 minutes stirring occasionally to be sure nothing browns.

Add the chicken or vegetable stock or water (which should just cover the vegetables – add water or more stock if necessary) and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes or until the potatoes and very “mashable”.

Puree the soup in a blender or food processor or with a stick blender. Check for seasoning and add salt and pepper to taste.

Chill well and add the cream just before serving. Mix thoroughly. Thin with water or milk if necessary. Top with chopped fresh dill. This soup is better the next day (and the next and the next…).

I was actually lucky enough to escape the heat for a few weeks. More about that next time! Meantime, stay safe and hope it rains here in central Texas again some day!



  1. I’m making your quick asparagus soup right now.

    Sent from my iPhone


    • Enjoy!

  2. sounds great!

    • And easy! 🙂

  3. I was in HEB when this came in. Perfect! I toddled over and picked up the cream, leeks, and taters. Had asparagus at home that didn’t have an assignment yet so they got to go in.

    Bought an Instant Pot last week so of course I had to use that instead of the stove. I’m off the stove except for eggs until this weather stops trying to kill me.

    Thanks so much for the inspiration! I’m eating it hot because I’m hungry, but tomorrow ooo-la-la it’ll be spectacular!

    After pressure cooking for 5 minutes, before blending:

    With a dollop of cream:


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