Vichyssoise Soup
Indulge in the luxurious simplicity of Vichyssoise Soup, a classic French-inspired dish that’s as elegant as it is comforting. This velvety cold soup combines sautéed leeks, creamy russet potatoes, and rich chicken or vegetable stock, blended to smooth perfection and finished with a swirl of heavy cream and milk for a luscious texture. Ideal for warm summer days, this chilled potato-leek soup is subtly seasoned with white pepper and salt, allowing the natural sweetness of the leeks to shine through. Garnished with a sprinkle of fresh chives, Vichyssoise makes a stunning appetizer or light lunch that’s equal parts refreshing and satisfying. Easy to prepare in just under an hour, it’s a timeless culinary treasure that never goes out of style.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Leeks (white and light green parts only)
- 3 tablespoons Unsalted butter
- 4 medium Russet potatoes
- 4 cups Chicken stock (or vegetable stock for vegetarian option)
- 1 cup Heavy cream
- 1 cup Milk
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground white pepper
- 2 tablespoons Chives (for garnish, optional)
Instructions
Trim the leeks, discarding the dark green parts, and slice the white and light green parts thinly. Wash thoroughly under cold water to remove any dirt and grit. Drain well.
Peel the potatoes and dice them into roughly 1-inch cubes. Set aside.
In a large pot, melt the unsalted butter over medium heat. Add the sliced leeks and sauté them gently for about 5 minutes, stirring frequently, until they are soft but not browned.
Add the diced potatoes and the chicken (or vegetable) stock to the pot. Bring to a gentle boil, then reduce the heat to medium-low and cover. Simmer for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the heavy cream, milk, salt, and ground white pepper. Mix well and taste, adjusting seasoning if necessary.
Allow the soup to cool to room temperature, then transfer to the refrigerator and chill for at least 2 hours or until fully cold.
Before serving, give the soup a good stir. Ladle into chilled bowls and garnish with finely chopped chives, if desired.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 7305 mg | 318% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 35.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 582 mg | 45% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5355 mg | 114% | |
*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.
