Chilled Leek and Potato Soup Vichyssoise
Delight in the creamy sophistication of Chilled Leek and Potato Soup Vichyssoise, a timeless French-inspired classic perfect for warm weather dining. This velvety soup combines the delicate sweetness of sautéed leeks with the earthy richness of Yukon Gold potatoes, all blended into a silky base of chicken or vegetable stock. Enhanced with a luscious mix of heavy cream and whole milk, the recipe achieves a perfectly balanced and indulgent texture. Served chilled and garnished with a sprinkle of fresh chives, this dish is an elegant appetizer or light meal that’s both refreshing and satisfying. With minimal prep time and make-ahead convenience, Vichyssoise is an excellent choice for impressing guests or adding a touch of elegance to everyday meals. Perfect as a summer soup, this chilled delight is a must-try for fans of French cuisine!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 cups leeks (white and light green parts only, cleaned and sliced)
- 3 cups Yukon Gold potatoes (peeled and diced)
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoons white pepper
- 2 tablespoons chives (finely chopped, for garnish)
Instructions
In a large saucepan, melt the butter over medium-low heat.
Add the sliced leeks to the pot and sauté gently for 6-8 minutes, stirring occasionally, until softened but not browned.
Stir in the diced potatoes and pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.
Remove the pot from the heat and let it cool for 5-10 minutes.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and puree until smooth. Return the soup to the pot if needed.
Stir in the heavy cream, whole milk, salt, and white pepper. Mix thoroughly to combine.
Allow the soup to cool to room temperature, then transfer to an airtight container and refrigerate for at least 2 hours or until thoroughly chilled.
Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Ladle the chilled soup into bowls, garnish with finely chopped chives, and serve immediately.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 6128 mg | 266% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 55.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 742 mg | 57% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5604 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
