Sweet Potato Vichyssoise
Delight in the velvety elegance of Sweet Potato Vichyssoise, a modern twist on the classic French cold soup. Featuring the natural sweetness of creamy sweet potatoes, delicate leeks, and a hint of fresh thyme, this comforting dish strikes the perfect balance between earthy and luxurious flavors. Perfectly blended with vegetable stock, heavy cream, and milk for an ultra-smooth finish, this soup is versatile enough to be served warm on cooler evenings or chilled for a refreshing summertime treat. Easy to prepare in just under an hour, this recipe is a showstopper for dinner parties or a soothing weekday indulgence. Top it off with fresh chives for a pop of color and a touch of brightness that elevates every spoonful. Whether you're a soup enthusiast or exploring new culinary horizons, Sweet Potato Vichyssoise is a must-try recipe that marries elegance and comfort.
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Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) sweet potatoes
- 2 large (white and light green parts only) leeks
- 2 tablespoons unsalted butter
- 2 large (minced) garlic cloves
- 5 cups vegetable stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons (or to taste) salt
- 0.5 teaspoon (or to taste) white pepper
- 2 tablespoons (chopped, for garnish) chives
Instructions
Peel and cube the sweet potatoes into 1-inch pieces. Set aside.
Trim and thoroughly wash the leeks to remove any sand or dirt. Slice them thinly (white and light green parts only).
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the minced garlic to the pot and sauté for 1 minute until fragrant.
Stir in the cubed sweet potatoes and pour in the vegetable stock. Add the thyme leaves. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the sweet potatoes are fork-tender.
Remove the pot from the heat and let it cool slightly. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the mixture in batches to a countertop blender and blend until silky.
Stir in the heavy cream and milk, then season with salt and white pepper. Taste and adjust the seasoning as needed.
If serving chilled, allow the soup to cool completely at room temperature before transferring it to the refrigerator for at least 2-3 hours. For warm serving, gently reheat over low heat, stirring occasionally.
Ladle the soup into bowls and garnish with chopped chives. Serve and enjoy!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 28.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 566 mg | 12% | |
*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.
