Some Like It Hot Vichyssoise Some Like It Cold
Embrace the ultimate comfort food versatility with "Some Like It Hot Vichyssoise, Some Like It Cold"—a creamy, velvety potato-and-leek soup that’s as delightful served warm on a chilly evening as it is chilled on a hot summer day. This classic French-inspired dish gets its luxurious texture from Yukon Gold potatoes and heavy cream, with a fragrant foundation of buttery sautéed leeks. Whether you prepare it with chicken stock for a rich depth or vegetable stock for a vegetarian-friendly option, this soup is a celebration of simplicity and elegance. Garnished with fresh chives and a hint of olive oil, this recipe makes for an effortlessly sophisticated starter or a satisfying main course. Ready in just 40 minutes, it’s a go-to dish that’s both timeless and adaptable to any season. Perfect for those searching for “hot and cold soup recipes,” “easy vichyssoise recipe,” or “classic potato leek soup.”
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Recipe Information
Ingredients
- 3 stalks (white and light green parts only) Leeks
- 3 tablespoons Unsalted butter
- 4 medium (peeled and diced) Yukon Gold potatoes
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons White pepper
- 2 tablespoons (finely chopped, for garnish) Chives
- 1 teaspoon (optional, for garnish) Olive oil
Instructions
Trim the leeks by removing the root ends and dark green tops. Slice the white and light green parts in half lengthwise, then rinse thoroughly under running water to remove any grit. Pat dry and thinly slice.
In a large pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt, cooking gently for 5–7 minutes until the leeks are soft and translucent, but not browned.
Add the diced potatoes to the pot and stir to combine with the leeks. Pour in the chicken or vegetable stock. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
Using an immersion blender or working in batches with a regular blender, carefully purée the soup until smooth. Return the soup to the pot (if using a regular blender).
Stir in the heavy cream, then season with salt and white pepper to taste. Adjust seasoning as needed.
For hot vichyssoise: Reheat the soup over low heat until warmed through, then ladle into bowls and garnish with chopped chives and a drizzle of olive oil, if desired.
For cold vichyssoise: Allow the soup to cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours. Serve cold, garnished with chopped chives and a drizzle of olive oil.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 16.0 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3931 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.
