It has some great things going for it:
1. Sounds fancy! and French! Well, it isn't really french in origin, but was invented at the Ritz, so that makes it fancy, right!? (By the way, it's pronounced 'vishee-swahz', sounds like 'fishy bras')
2. Easy, quick and inexpensive to make.
3. Kid friendly way of getting them to eat their vegetables. I serve this with cheddar cheese on top, and call it "Cheese Soup" and my 3 yr old is happy!
4. Soup is great on a cold day to warm you up! Well, technically, vichyssoise should be served cold, but I like it hot. Especially in cold weather. But in the summer, this works great as a cold soup too, nice for brunch!
This is based on my mom's recipe, with some changes of my own..
(If you want to go vegan, just sub veggie broth for the water & bouillon cubes)
There are fancier and less short-cutty ways to make soup like this, but this recipe is intentionally simple to be tasty, easy, and cheap!
So let's make Soup!
Step 1: Ingredients and materials
4 c Potatoes, chunked
3 c Carrots, chunked
1 small onion (or about 1/2 c) sliced (or 3 leeks, thinly sliced, white part - Leeks are more authentic, but I never have leeks on hand so I always use onion)
1 1/2 teas salt
6 chicken bouillon cubes
3 3/4 c hot water
2 Tbs butter
1 1/2 c (12 oz) light cream or evaporated milk (evaporated milk is healthier option)
1 1/2 c (12 oz) milk
1/2 teas tabasco
Pressure Cooker (faster) or Large Pot
Food processor, blender, or hand blender