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Purple Potato Vichyssoise with Dill Crème Fraîche

Chef Brandon Miller created this recipe for one of our Farm Stand Chef Walks. It's delicious hot or served cold in the traditional manner.

4 Servings


2 Tbsp

butter or olive oil


spring onions (sliced)

3 cup

purple potatoes (washed and sliced)


bay leaf


bouquet garni

4 cup

vegetable stock

1 cup

heavy cream

Salt and fresh ground black pepper (to taste)

2 Tbsp

chopped fresh dill

1 cup

crème fraîche


In a medium saucepan, melt the butter. Add the onions and "sweat" them slowly until soft and sweet (add a small amount of salt to extract liquid from the onions and speed the process).

Add the potatoes, bay leaf, and bouquet garni, sweating the mixture for 5 more minutes. Add the stock and simmer until the vegetables have softened and flavors have developed.

Meanwhile, combine the dill with the crème fraîche and season to taste. Set aside.

Add the heavy cream to the soup and bring to a simmer just for a moment.

Working in batches with an immersion blender or in a traditional blender, purée the soup till smooth, seasoning to taste with salt and pepper as you go.

Serve hot or cold with a swirl of the dill crème fraîche on top.


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