Vichyssoise
Dive into the elegance of French cuisine with this classic Vichyssoise recipe, a luxuriously silky potato and leek soup served chilled for the ultimate refreshing appetizer. Made with tender leeks, creamy potatoes, velvety heavy cream, and a flavorful chicken or vegetable stock, this recipe captures the essence of simple yet sophisticated flavors. Quick to prepare and easy to blend, Vichyssoise is a perfect make-ahead dish that only gets better as it chills in the refrigerator. Garnished with fresh chives, this cold soup is a timeless choice for warm-weather dining or a refined addition to any dinner party menu. Whether you're looking for an authentic French dish or a unique culinary experience, this creamy Vichyssoise is a must-try.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 3 cups leeks (white and light green parts only)
- 2 cups potatoes (Yukon Gold or Russet, peeled and diced)
- 4 cups chicken stock (or vegetable stock for vegetarian version)
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon white pepper (or black pepper, finely ground)
- 2 tablespoons chives (finely chopped, for garnish)
Instructions
Prepare the leeks by removing the dark green tops and roots. Slice the white and light green parts thinly. Rinse thoroughly under cold water to remove any dirt or sand.
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are soft and translucent, about 5 minutes. Do not let them brown.
Add the diced potatoes to the pot and stir to coat them with the butter and leeks.
Pour in the chicken stock (or vegetable stock) and bring the mixture to a boil. Reduce the heat to low and simmer until the potatoes are very tender, about 30 minutes.
Remove the pot from the heat and allow the soup to cool slightly. Using an immersion blender or a regular blender (in batches), puree the soup until smooth.
Stir in the heavy cream. Season with salt and white pepper to taste. If the soup is too thick, you can add a little more stock to reach your desired consistency.
Chill the soup in the refrigerator for at least 2 hours or until completely cold.
Before serving, taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with chopped chives, and serve cold.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 33.2 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 340 mg | 26% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3630 mg | 77% | |
*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.
