Jul 13 2026
Restaurants›David's Restaurant›Vichyssoise Recipe

Vichyssoise Recipe

Inspired by David's Restaurant
Time2h
Serves4

Malossol caviar on pomme brune

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Base

Pomme Brune

Garnish

Method

Prepare the Vichyssoise

  1. 1

    Sauté the Vegetables

    In a large pot, melt 2 tbsp of butter over medium heat. Add the leeks, onion, and sauté until soft, about 5 minutes.

  2. 2

    Add Potatoes and Broth

    Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.

  3. 3

    Blend the Soup

    Once the potatoes are tender, remove from heat and let it cool slightly. Blend the mixture until smooth, then return it to the pot.

  4. 4

    Finish with Cream

    Stir in the heavy cream, salt, and white pepper. Adjust seasoning as needed. Chill the soup in the refrigerator for at least 2 hours.

  5. 5

    Prepare the Garnish

    Finely chop the chives and set aside for garnish.

Prepare the Pomme Brune

  1. 6

    Cook the Potatoes

    Peel and dice the large potatoes into small cubes. Heat 2 tbsp of butter in a skillet over medium-high heat.

  2. 7

    Sauté Until Golden

    Add the diced potatoes to the skillet, season with salt and pepper, and cook until golden brown and crispy, about 15-20 minutes, stirring occasionally. Add more butter if necessary.

  3. 8

    Drain and Serve

    Once cooked, drain on paper towels and keep warm.

More from David's Restaurant