Description
A silky, creamy French leek and potato soup served chilled for a refreshing yet luxurious dish. Vichyssoise combines simple ingredients with elegant results, making it perfect for both casual lunches and refined dinners.
Ingredients
Scale
- 3 large leeks, white and light green parts only, cleaned and sliced
- 3 medium Yukon Gold or russet potatoes, peeled and diced
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons fresh chives, finely chopped (for garnish)
- Optional: a few teaspoons of cream for drizzling before serving
Instructions
- Melt the butter in a large pot over medium heat.
- Add leeks and onion, sauté gently for 8 minutes until soft but not browned.
- Add the diced potatoes and stock, then bring to a boil.
- Reduce heat and simmer for 20 minutes until the potatoes are tender.
- Remove from heat and let it cool slightly.
- Blend the soup until perfectly smooth, then return to the pot.
- Stir in cream, salt, and white pepper, adjusting seasoning as needed.
- Chill for at least 4 hours before serving cold, or serve warm if preferred.
- Garnish with chopped chives and a drizzle of cream.
Notes
- Use only the pale parts of leeks for the best flavor.
- For a vegan version, use olive oil and coconut milk.
- Chill completely for the classic version, or enjoy warm for a cozy twist.
- Yukon Gold potatoes give the smoothest texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blended and Chilled
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Vichyssoise, French soup, leek and potato soup, chilled soup, creamy soup, vegetarian soup, classic French recipe