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EC
Bittman's freeform style of 'recipes' can be frustrating. This one does not indicate how many servings, nor the size or type of the potatoes - Russets? New potatoes? Yukon golds? - average size of each varies by a lot. As for this ingredient, '1 or 2 avocados before puréeing,' the number of avocados should be consistent before and after pureeing - did he mean to say 'to taste'? The editors should have addressed these issues.
Lynn Moffat
Classic leek and potato soup calls for equal amounts of potato to leeks. And check that your stock isn't too oniony. I used only salted water for liquid and it was great
Meg Campbell
Number of servings?
Henry M
You want to use a starchy potato, e.g. Idaho/Russet, for Vichyssoise.
salt and pepper
With a pinch of each this is delicious hot or cold!
W. Pollard
More avocado (3 at least); more lime (2 at least); and more cow bell. Adding pepitas as a garnish is a nice touch.
Nathan Brasfield
I strongly recommend adding juice of at least half (and up to a whole) of lime.
This is such a great way to enjoy cilantro, since it allows the flavor to come through so powerfully.
Paul
This is a wonderful recipe. A substantial soup with a very delicate taste is enhanced by sprinkling a little cinnamon or nutmeg, or both, a light drizzle of heavy cream and if you have them, some marjoram leaves.
W. Pollard
More avocado (3 at least); more lime (2 at least); and more cow bell. Adding pepitas as a garnish is a nice touch.
Nathan Brasfield
I strongly recommend adding juice of at least half (and up to a whole) of lime.
This is such a great way to enjoy cilantro, since it allows the flavor to come through so powerfully.
Marian
I was happy with this recipe. I took another poster's advice and used equal parts potato and leek and did not end up with an overly oniony flavor. Both my little girls enjoyed it. My husband thinks there is a little bitterness to it that's surprising, but not a bad thing. Very refreshing cold soup for hot days! Thanks!
Francesca
Delicious, if a little bland. I added the juice of one lemon, and not having cilantro or chives on hand, garnished with a little pile of minced cucumber and a dusting of smoky pimentón.
Heather
I used kohlrabi instead of leeks. It made for an even more refreshing and delightful treat. With a squeeze of lime et voila!
Henry M
You want to use a starchy potato, e.g. Idaho/Russet, for Vichyssoise.
HS
Lacking a picture of the finished dish
Lacking answers to the questions raised. Minimum courtesy.
Annie
Does anyone think I could freeze this soup?
Alice Casella
I would like to make this but have the same questions already asked: What kind of potatoes? Is it one or two avocados depending on how much avocado flavor I want to come through? If I want to make an avocado dish doesn't it stand to reason that I want it to taste like avocado? I hope to make this soon as I think my very ill mother would also enjoy it but I am really stumped over the kind of potato to use. Any help will be appreciated.
Jeremy
My guess on the potatoes would be new potatoes since those are better for boiling
EC
Bittman's freeform style of 'recipes' can be frustrating. This one does not indicate how many servings, nor the size or type of the potatoes - Russets? New potatoes? Yukon golds? - average size of each varies by a lot. As for this ingredient, '1 or 2 avocados before puréeing,' the number of avocados should be consistent before and after pureeing - did he mean to say 'to taste'? The editors should have addressed these issues.
RF
Not to mention, chives on the ingredient list, but not in the instructions! I presume they are additional garnish.
Mike
I think he's saying to add the avocados (1or2, to your taste/ preference) after the cooking, and then puree all together...agree that the potatoes and even leaks portions are sort of a guess...
cheers!
Meg Campbell
Number of servings?
_
I found this recipe to be difficult to eat with too much oniony flavor.
I think there needs to be more specific portions of leeks and potatoes to make this recipe a success.
Leeks vary greatly in size so measurements would go a long way.
Lynn Moffat
Classic leek and potato soup calls for equal amounts of potato to leeks. And check that your stock isn't too oniony. I used only salted water for liquid and it was great
salt and pepper
With a pinch of each this is delicious hot or cold!
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