Vichyssoise Potato Leek Soup
Indulge in the creamy elegance of Vichyssoise, a classic potato leek soup that’s as luxurious as it is comforting. This French-inspired recipe blends tender leeks and russet potatoes with a velvety base of chicken or vegetable stock and heavy cream, creating a silky-smooth soup that's as satisfying served chilled as it is warm. Perfect for a sophisticated starter or a light meal, this make-ahead dish requires just 15 minutes of prep time and is elevated with a garnish of fresh chives for a touch of color and freshness. Whether you’re looking for a refreshing summer appetizer or a comforting bowl of pure bliss, Vichyssoise is the epitome of simple yet refined cuisine.
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Recipe Information
Ingredients
- 4 stalks Leeks (white and light green parts only)
- 2 tablespoons Unsalted butter
- 3 medium Russet potatoes (peeled and cubed)
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon White pepper (or black pepper if unavailable)
- 2 tablespoons Fresh chives (for garnish)
- 1 cup Water (optional, if needed for thinning)
Instructions
Begin by preparing the leeks: slice off the dark green tops and the root ends, keeping only the white and light green parts. Halve the leeks lengthwise and rinse thoroughly under running water to remove any dirt or grit. Slice them thinly.
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and sauté them gently for 5-7 minutes, stirring frequently, until they are soft and translucent but not browned.
Add the cubed potatoes to the pot and stir to combine with the leeks. Pour in the chicken or vegetable stock 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 and easily pierced with a fork.
Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender. If using a blender, allow it to cool slightly to avoid steam buildup and blend until smooth.
Stir in the heavy cream and season with salt and white pepper. If the soup is too thick for your liking, thin it with a bit of water, adding a little at a time until desired consistency is reached.
Allow the soup to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours. Vichyssoise is traditionally served cold, but you can also serve it warm if preferred.
When ready to serve, ladle the chilled soup into bowls and garnish with finely chopped fresh chives. Enjoy!
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5547 mg | 241% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 303 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4190 mg | 89% | |
*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.
