Chilled Creamy Potato and Leek Soup (Vichyssoise)
Indulge in the refreshing flavors of this Chilled Creamy Potato and Leek Soup, commonly known as Vichyssoise. This elegant and velvety soup features tender potatoes and sweet, delicate leeks, simmered in a rich vegetable broth and finished with a swirl of heavy cream. It is perfect for a warm day or as a sophisticated starter for any gathering. Serve it cold, garnished with fresh chives for a delightful touch that brightens both the presentation and flavor. Enjoy this classic French dish that’s sure to impress your family and friends!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Potato
1 lb (peeled and diced)
Leeks
5 (cut into small pieces (white part only))
Onion
1 (cut into small pieces)
Butter
1/4-1/2 cup (unsalted)
Low Sodium Vegetable Broth
2 quarts (homemade or store-bought)
Heavy Cream
1/2 cup (for stirring in)
Chopped Chives
2 teaspoons (for garnishing)
Salt
to taste
Pepper
to taste
Instructions
1
In a Dutch oven or heavy deep pan, melt the butter over medium heat.
2
Add the sliced leeks and onion to the pan, sauté gently, stirring frequently, until they become soft and golden, about 8-10 minutes.
3
Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a gentle boil.
4
Reduce the heat to low and simmer uncovered for 30 to 45 minutes, or until the potatoes are tender.
5
Once cooked, allow the soup to cool slightly and then carefully transfer it to a food processor in batches. Blend until smooth. You can also use an immersion blender if preferred.
6
Return the smooth soup to a large bowl. Refrigerate for about 20 minutes until chilled.
7
Once the soup is cold, stir in the heavy cream, chopped chives, and season with salt and pepper to taste.
8
If the soup is too thick, you can thin it out by adding a splash of milk until you achieve a desirable consistency, slightly thinner than pancake batter.
9
Serve the chilled soup in bowls, garnished with additional chives, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Creamy Potato and Leek Soup (Vichyssoise)?
Vichyssoise is a classic French-style soup made of pureed leeks, onions, potatoes, and cream, traditionally served cold.
What are the primary ingredients in this recipe?
The main ingredients are potatoes, leeks, onions, butter, vegetable broth, heavy cream, and chives for garnish.
How long does it take to sauté the leeks and onions?
The leeks and onions should be sautéed gently over medium heat for about 8-10 minutes until they are soft and golden.
What part of the leek should I use?
For this recipe, use only the white part of the leeks, cut into small pieces.
Can I use an immersion blender instead of a food processor?
Yes, an immersion blender can be used directly in the pan to blend the soup until it is smooth.
How long should the soup simmer?
The soup should simmer uncovered for 30 to 45 minutes, or until the potatoes are completely tender.
When should I add the heavy cream?
The heavy cream should be stirred into the soup after it has been blended and chilled in the refrigerator.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
Is this soup recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth and no meat products.
What should the final consistency of the soup be?
The soup should have a smooth, velvety consistency, slightly thinner than pancake batter.
How do I fix the soup if it is too thick?
If the soup is too thick after chilling, you can thin it out by adding a splash of milk.
How long does the soup need to chill?
The soup should be refrigerated for at least 20 minutes until it is cold before serving.
What type of butter is recommended?
The recipe suggests using unsalted butter to better control the sodium levels.
What garnish is best for Vichyssoise?
Freshly chopped chives are the traditional garnish, adding both color and a light onion flavor.
How many leeks are required for this recipe?
You will need 5 leeks, focusing only on the white parts.
What kind of broth is used?
The recipe calls for 2 quarts of low sodium vegetable broth, which can be homemade or store-bought.
Should the soup be boiled or simmered?
Bring the mixture to a gentle boil first, then reduce the heat to low and simmer.
How much potato is needed?
The recipe requires 1 pound of potatoes, which should be peeled and diced.
Can I serve this soup warm?
While Vichyssoise is traditionally served chilled, the flavors also work well if served warm.
How do I prepare the potatoes?
Potatoes should be peeled and diced into small pieces to ensure they cook evenly and blend smoothly.
What is the category of this dish?
This dish falls under the Potato category and is classified as a French cuisine appetizer or cold soup.
Can I use a standard onion for this soup?
Yes, one onion cut into small pieces is used in addition to the leeks.
How much heavy cream is added?
1/2 cup of heavy cream is stirred in at the end to provide a rich and creamy texture.
Is salt and pepper added at the beginning?
No, salt and pepper should be added to taste once the soup is chilled and the cream has been stirred in.
What is the best way to cool the soup before blending?
Allow the soup to cool slightly at room temperature before transferring it to a food processor or blender.
Can I make this soup ahead of time?
Yes, because it is served chilled, it is an excellent dish to prepare in advance and store in the refrigerator.
Is the soup simmered with a lid on?
The recipe specifies to simmer the mixture uncovered for 30 to 45 minutes.
How do I ensure the soup is perfectly smooth?
Blending the soup in batches in a food processor or using a high-quality immersion blender will ensure a silky texture.
What is the origin of Vichyssoise?
It is a classic French-inspired dish, known for its elegance and sophisticated presentation.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be substituted if you do not need the recipe to remain strictly vegetarian.