Chilled Vichyssoise: Creamy Leek and Potato Soup
Indulge in the refreshing delight of Chilled Vichyssoise, a classic French soup that combines the gentle flavors of leeks and potatoes with a creamy texture, perfect for warm afternoons. Traditionally served cold, this silky-smooth soup is an ideal choice for lunch or as an elegant appetizer. Topped with fresh chopped watercress or chives for an aromatic touch, and optionally enhanced with crunchy cucumber, it’s a palate-pleasing dish that’s both comforting and sophisticated.
N/A
Servings
160
Calories
11
Ingredients
Ingredients
Leeks
3 medium (White parts only, sliced)
Onion
1 medium (Chopped)
Butter
2-3 tablespoons (Melted)
Potatoes
3-4 (Peeled and thinly sliced)
Chicken stock
4 cups (Low-sodium preferred)
Cream
1-2 cups (Heavy cream or half-and-half)
Mace or Nutmeg
1/4 teaspoon (Ground)
Salt
to taste
White Pepper
to taste
Watercress or Chives
for garnish (Chopped)
Cucumber
1 cup (Sliced or grated (for cold version))
Instructions
1
Begin by washing and cleaning the leeks thoroughly, cutting off the root and dark green parts. Slice the white parts into thin rounds.
2
In a large pot, melt 2-3 tablespoons of butter over medium heat. Add the sliced onions and leeks, sautéing them until they become tender and fragrant, about 5-7 minutes.
3
Peel and thinly slice the potatoes, adding them to the pot along with the chicken stock. Increase the heat to bring the mixture to a gentle boil.
4
Reduce the heat and let it simmer until the potatoes are soft and easily pierced with a fork, approximately 15-20 minutes.
5
Remove the pot from the heat. Incorporate the cream into the mixture, stirring until fully combined.
6
For a velvety texture, use an immersion blender or a countertop blender to puree the soup until smooth. If you prefer a chunkier consistency, you can mash it with a potato masher.
7
Season the blended soup with mace (or nutmeg), salt, and white pepper to taste, adjusting the flavors as desired.
8
Serve the soup warm, or for a cold version, allow it to cool at room temperature, then refrigerate or place in the freezer until well chilled.
9
If serving chilled, garnish with freshly grated cucumber, chopped chives, or watercress just before serving.
Nutrition Information
11g
Fat
14g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Vichyssoise?
Chilled Vichyssoise is a classic French soup that combines the gentle flavors of leeks and potatoes with a creamy texture, traditionally served cold.
What are the main ingredients in this Vichyssoise recipe?
The main ingredients include leeks, onion, butter, potatoes, chicken stock, and heavy cream or half-and-half.
How do I prepare the leeks for the soup?
Wash and clean the leeks thoroughly, cut off the root and dark green parts, and slice the white parts into thin rounds.
Which part of the leek is used in this recipe?
Only the white parts of the leeks are used for this specific soup recipe.
What type of potatoes should I use?
The recipe calls for 3-4 potatoes, peeled and thinly sliced; starchy potatoes are generally preferred for a smooth texture.
How long does it take to cook the potatoes?
The potatoes should be simmered in the stock for approximately 15-20 minutes until they are soft and easily pierced with a fork.
Can Vichyssoise be served warm?
Yes, you can serve the soup warm, although it is traditionally chilled before serving.
Is this Vichyssoise recipe vegetarian?
The recipe uses chicken stock, so to make it strictly vegetarian, you should substitute it with vegetable stock.
What is the best way to blend the soup for a smooth texture?
You can use an immersion blender or a countertop blender to puree the soup until it reaches a velvety consistency.
Can I make a chunkier version of this soup?
Yes, if you prefer a chunkier consistency, you can mash the ingredients with a potato masher instead of using a blender.
What kind of cream is best for this recipe?
You can use 1-2 cups of either heavy cream or half-and-half, depending on your preference for richness.
What spices are used to season the soup?
The soup is seasoned with ground mace (or nutmeg), salt, and white pepper to taste.
Why is white pepper used instead of black pepper?
White pepper is used to maintain the clean, white aesthetic of the creamy soup without adding dark specks.
How do I chill the soup?
Allow it to cool at room temperature first, then refrigerate or place it in the freezer until it is well chilled.
What are the suggested garnishes for Chilled Vichyssoise?
Common garnishes include freshly grated cucumber, chopped chives, or watercress.
Can I add cucumber to the soup?
Yes, you can add 1 cup of sliced or grated cucumber for the cold version to add crunch and freshness.
How many calories are in a serving of this soup?
Each serving of this Chilled Vichyssoise contains approximately 160 calories.
What is the fat content per serving?
There are 11 grams of fat in each serving of this recipe.
How much protein does this soup provide?
This soup provides approximately 2 grams of protein per serving.
How many carbohydrates are in a serving?
There are 14 grams of carbohydrates per serving.
What is the role of butter in this recipe?
Butter is used to sauté the onions and leeks until they are tender and fragrant, providing a rich base flavor.
How do I clean the leeks effectively?
Because leeks grow in sandy soil, it is best to slice them first and then rinse them thoroughly in a bowl of water to remove any grit.
Can I substitute mace with nutmeg?
Yes, ground nutmeg is an excellent substitute for mace in this recipe if you don't have mace on hand.
Is this soup suitable for a lunch menu?
Yes, it is an ideal choice for a refreshing lunch or an elegant appetizer on a warm afternoon.
Should I use low-sodium stock?
The recipe suggests using low-sodium chicken stock so you can better control the salt level with your own seasoning.
How many ingredients are in this recipe?
There are a total of 11 ingredients used in this Vichyssoise recipe.
How long should I sauté the onions and leeks?
Sauté the onions and leeks over medium heat for about 5-7 minutes until they are tender.
Is this recipe gluten-free?
Yes, all the primary ingredients listed are naturally gluten-free.
How do I incorporate the cream?
Remove the pot from the heat and stir the cream into the mixture until it is fully combined before blending.
When should I add the garnishes?
If you are serving the soup chilled, add the garnishes such as chives or cucumber just before serving.