Vichyssoise Cream of Leek
Creamy, elegant, and undeniably refreshing, Vichyssoise Cream of Leek is a classic French-inspired chilled soup that makes a perfect starter or light summer dish. This velvety blend of tender leeks, buttery potatoes, and rich heavy cream is delicately seasoned with white pepper for a subtle kick and finished with a touch of milk for balanced creaminess. The soup is pureed to a silky smooth texture and served cold, making it a luxurious way to break from the usual warm soups. With only 15 minutes of prep time and simple ingredients like vegetable stock and fragrant chives for garnish, this easy yet sophisticated recipe is sure to impress at any meal. Whether you're hosting a garden party or savoring a quiet lunch, Vichyssoise proves that simple flavors can be utterly divine.
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Recipe Information
Ingredients
- 3 large Leeks
- 4 medium Potatoes
- 2 tablespoons Unsalted butter
- 4 cups Vegetable or chicken stock
- 1 cup Heavy cream
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Chives or parsley (optional, for garnish)
Instructions
Trim the leeks by removing the dark green tops and root ends. Slice the white and light green parts lengthwise, then rinse thoroughly under running water to remove any trapped dirt. Slice the cleaned leeks into thin pieces.
Peel and dice the potatoes into small, even cubes for faster and uniform cooking.
In a large pot over medium heat, melt the unsalted butter. Add the sliced leeks and cook for about 5-7 minutes, stirring occasionally, until they are softened but not browned.
Add the diced potatoes to the pot and stir to coat them with the melted butter.
Pour in the vegetable or chicken stock, ensuring the vegetables are completely submerged. Increase the heat to medium-high and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until silky smooth. Return the soup to the pot if blending separately.
Stir in the heavy cream and milk, mixing well to achieve a creamy consistency. Season with salt and ground white pepper, adjusting to taste.
Allow the soup to cool to room temperature, then transfer it to the refrigerator to chill for at least 2-3 hours or until cold.
Before serving, stir the soup to ensure even consistency. Garnish with chopped chives or parsley if desired. Serve cold and enjoy!
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 79.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1239 mg | 95% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 6132 mg | 130% | |
*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.
