Creamy Cold Potato Soup Vichyssoise
Experience the luxurious simplicity of Creamy Cold Potato Soup Vichyssoise, a classic French-inspired recipe that’s perfect for warm-weather dining or an elegant appetizer. This velvety soup combines tender leeks, sweet yellow onion, and hearty russet potatoes, simmered together in a flavorful chicken or vegetable stock before being blended to silky perfection. Enriched with heavy cream and a hint of white pepper, this chilled soup boasts a balanced, comforting flavor that’s irresistibly smooth. Serve it cold with a sprinkle of fresh, finely chopped chives for a refreshing yet sophisticated dish that’s as visually stunning as it is delicious. Ideal for entertaining or a light summertime meal, this vichyssoise hits all the right notes of creamy, cool, and crave-worthy.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 cups leeks (white and light green parts only, cleaned and chopped)
- 1 cup yellow onion (chopped)
- 3 large russet potatoes (peeled and chopped)
- 4 cups chicken stock or vegetable stock
- 1 cup heavy cream
- 1 cup whole milk (optional, to adjust consistency)
- 1 teaspoon salt
- 0.5 teaspoon white pepper (or black pepper, finely ground)
- 2 tablespoons chives (finely chopped, for garnish)
Instructions
Melt the unsalted butter in a large pot over medium heat.
Add the chopped leeks and yellow onion to the pot. Sauté gently for 5–7 minutes until softened but not browned.
Add the peeled and chopped potatoes to the pot, then pour in the chicken or vegetable stock.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are very tender.
Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or in batches with a countertop blender, puree the soup until smooth and creamy.
Stir in the heavy cream and mix well. If the soup is too thick, add the optional whole milk a little at a time until the desired consistency is reached.
Season the soup with salt and white pepper, adjusting to taste.
Cover and refrigerate the soup for at least 2 hours or until thoroughly chilled.
Prior to serving, garnish with finely chopped chives for a fresh, vibrant touch.
Serve the vichyssoise cold in bowls or cups for a refreshing and elegant dish.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 6114 mg | 266% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 54.8 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 716 mg | 55% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6067 mg | 129% | |
*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.
