Vichyssoise Leek and Potato Soup
Indulge in the creamy, velvety goodness of Vichyssoise Leek and Potato Soup, a classic French-inspired dish that’s as elegant as it is comforting. This chilled soup combines the earthy flavors of tender leeks, buttery potatoes, and a hint of onion, all blended to silky perfection with chicken or vegetable stock. A touch of heavy cream and whole milk elevates its luxurious texture, while a sprinkle of fresh chives adds a pop of color and herbal zest. Ideal for warm weather as a refreshing cold starter, this versatile recipe can also be served warm for those crisp, cozy evenings. With simple ingredients and easy preparation, this timeless soup is perfect for a light lunch, a show-stopping dinner party appetizer, or a nod to gourmet tradition in your weekly menu. Savory, satisfying, and utterly delicious, Vichyssoise captures the art of refined culinary simplicity.
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Recipe Information
Ingredients
- 3 large Leeks (white and light green parts only)
- 3 tablespoons Unsalted butter
- 2 medium Russet potatoes (peeled and diced)
- 1 medium Yellow onion (diced)
- 4 cups Chicken stock (or vegetable stock for a vegetarian version)
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 tablespoons Chives (optional for garnish)
Instructions
Prepare the leeks by slicing them in half lengthwise and thoroughly rinsing under cold water to remove any dirt. Slice the leeks thinly into half-moon shapes.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and diced onion. Stir well, then lower the heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the leeks and onion are soft but not browned.
Add the diced potatoes to the pot. Pour in the chicken or vegetable stock and bring the mixture to a gentle boil. Lower the heat to a simmer, cover, and cook for 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
Using an immersion blender, purée the soup in the pot until smooth. Alternatively, transfer the mixture in batches to a blender, ensuring the blender lid is on loosely to allow steam to escape, and purée until smooth. Return the soup to the pot if using a blender.
Stir in the heavy cream and whole milk. Season with salt and white pepper, adjusting to taste. If the soup is too thick, add a little more milk or stock to reach your desired consistency.
Cool the soup to room temperature by transferring it into a large bowl placed over an ice bath. Once cooled, cover and refrigerate for at least 2 hours or until thoroughly chilled.
Serve the soup cold, garnished with chopped chives if desired. Alternatively, the soup can be served warm by reheating gently on the stove, but traditional Vichyssoise is served chilled.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 6049 mg | 263% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 39.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 585 mg | 45% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3372 mg | 72% | |
*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.
