Description
A creamy, elegant chilled soup made with leeks, potatoes, and cream. Classic Vichyssoise is smooth, comforting, and perfect for summer or as a refined appetizer any time of year.
Ingredients
Scale
- 3 large leeks (white and light green parts only), sliced thin
- 2 large Russet potatoes, peeled and diced
- 2 tablespoons unsalted butter
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon white pepper
- Chopped fresh chives, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add sliced leeks and sauté for about 10 minutes until soft and translucent.
- Add the diced potatoes, salt, and white pepper. Stir to combine.
- Pour in the chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until potatoes are tender.
- Remove from heat and allow the mixture to cool slightly. Blend in batches until smooth.
- Return the soup to the pot and stir in the heavy cream. Reheat gently if serving warm or chill thoroughly if serving cold.
- Adjust seasoning to taste. Cover and refrigerate at least 4 hours if serving cold.
- Garnish with chopped chives before serving.
Notes
- Wash leeks thoroughly to remove any hidden grit.
- For an ultra-smooth texture, strain the soup through a fine mesh sieve after blending.
- Chill bowls before serving for an extra cool presentation.
- Make a day ahead for even deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop and Blending
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Vichyssoise, cold soup, creamy leek soup, French soup, chilled potato soup, summer appetizer