Classic Vichyssoise Chilled Leek and Potato Soup
Indulge in the timeless elegance of Classic Vichyssoise, a chilled leek and potato soup that perfectly balances creamy richness with refreshing simplicity. This French-inspired dish features tender leeks sautéed in unsalted butter, paired with velvety russet potatoes and blended with a luxurious mixture of chicken or vegetable stock, heavy cream, and whole milk. The result is a silky-smooth soup, gently seasoned with white pepper for a hint of warmth and chilled to perfection for a cool, satisfying finish. Garnished with fresh, finely chopped chives, this make-ahead recipe is ideal for hot summer days, elegant starters, or light lunches. Easy to prepare yet decadently delicious, Vichyssoise delivers gourmet appeal with minimal effort, making it a must-have addition to your repertoire of classic soups.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 large leeks (white and light green parts only)
- 3 medium russet potatoes (peeled and diced)
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 2 tablespoons chives (finely chopped, for garnish)
Instructions
Begin by preparing the leeks. Slice them in half lengthwise and thoroughly rinse under running water to remove any dirt or sand trapped between the layers. Once clean, thinly slice the leeks.
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, stirring frequently, until softened but not browned.
Add the diced potatoes to the pot and pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender or working in batches with a countertop blender, purée the soup until smooth.
Stir in the heavy cream and whole milk. Return the blended soup to low heat and reheat gently, but do not let it boil. Season with salt and white pepper to taste.
Remove the soup from heat and let it cool to room temperature. Cover the pot and refrigerate for at least 4 hours or overnight to chill completely.
Before serving, stir the soup well to ensure it is smooth and combined. Ladle into chilled bowls and garnish with finely chopped chives. Enjoy your classic Vichyssoise!
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 32.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 564 mg | 43% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3957 mg | 84% | |
*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.
