Soups & Stews > Cold Soups > Vegetable-Based Cold Soups > Vichyssoise Recipe (Cold Potato and Leek Soup)

Classic Vichyssoise

A creamy and refreshing chilled soup made with potatoes, leeks, and cream. Perfect for a hot summer day, this classic Vichyssoise recipe is simple to make and incredibly satisfying. Learn how to achieve the perfect smooth texture and delicate flavor with this step-by-step guide.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 2 large Leeks
  • 1 pound Potatoes
  • 4 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 2 tablespoons Butter
  • to taste Salt
  • to taste White Pepper
  • 2 tablespoons Chives

Preparation

First, thoroughly wash the leeks. Slice off the dark green parts (save for stock if desired) and use only the white and light green portions. Slice the leeks lengthwise, then chop them finely. Peel and dice the potatoes into roughly 1-inch cubes.

Sautéing

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks and sauté until they are softened and translucent, about 5-7 minutes. Be careful not to brown them.

Simmering

Add the diced potatoes and chicken broth to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the potatoes are very tender, about 20-25 minutes. The potatoes should be easily pierced with a fork.

Blending

Remove the pot from the heat and let it cool slightly. Using an immersion blender, carefully blend the soup until it is completely smooth and creamy. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids. Return the blended soup to the pot.

Finishing and Chilling

Stir in the heavy cream, salt, and white pepper. Taste and adjust the seasoning as needed. Let the soup cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Serving

Before serving, check the consistency of the soup. If it's too thick, you can add a little more chicken broth or cream to thin it out. Serve the Vichyssoise chilled, garnished with finely chopped fresh chives. A swirl of cream or a drizzle of olive oil can also be added for extra richness.

Nutrition Facts Estimated per 100g of product

Please note that these are approximate values and can vary based on specific ingredients and preparation methods.

Calories: 75
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 150mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Protein: 1g

Other Considerations for Nutrition

This recipe contains dairy from the heavy cream. For a dairy-free version, substitute the heavy cream with coconut cream or cashew cream. The sodium content can be reduced by using low-sodium chicken broth or making your own broth without added salt. Potatoes contribute to the carbohydrate content of this soup. Consider the portion size if you are monitoring carbohydrate intake.

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FAQ

  • Can I make Vichyssoise ahead of time?

    Yes, Vichyssoise is an excellent make-ahead dish. In fact, the flavors often improve after being refrigerated overnight.
  • Can I freeze Vichyssoise?

    While you can freeze Vichyssoise, the texture might change slightly. Dairy products sometimes separate when frozen and thawed. If you do freeze it, thaw it slowly in the refrigerator and whisk well before serving to re-emulsify.
  • What can I substitute for leeks?

    If you can't find leeks, you can substitute them with yellow onions, but the flavor will be slightly different. Use about 1 large onion in place of the 2 leeks.
  • How do I clean leeks properly?

    Leeks tend to trap dirt between their layers. To clean them, slice them lengthwise and rinse thoroughly under cold water, making sure to remove any grit.