Classic Cold Vichyssoise with Yukon Gold Potatoes
This exquisite Vichyssoise is a classic French soup that combines the rich, buttery flavor of Yukon Gold potatoes with the mild sweetness of leeks. This elegant dish is both creamy and refreshing, making it a perfect starter for warm weather meals. The potatoes, known for their golden flesh and smooth texture, create a velvety base. Served chilled and garnished with fresh chives, this soup effortlessly elevates any dining experience. Ideal for summer gatherings or as a comforting dish anytime, this Vichyssoise is not just a soup—it's a celebration of flavors!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Leeks
4 medium (Trimmed, washed, and sliced 1/8 inch thick (about 3 cups))
Yukon Gold potatoes
2 large (Peeled and sliced 1/8 inch thick (about 4 cups))
Whole milk
2 cups
Water
2 cups
Kosher salt
1 1/2 teaspoons
Heavy cream
1 cup
Kosher salt
To taste
Fresh chives
1 tablespoon (Thinly sliced (for garnish))
Instructions
1
Begin by cleaning the leeks thoroughly to remove any embedded soil. Trim the root end and cut off the dark-green tops. Slice each leek lengthwise, open it like a book, and rinse under cold water while riffling through the layers to ensure they're clean.
2
In a 4-quart pot, combine the cleaned leeks, sliced Yukon Gold potatoes, whole milk, and water. Stir to combine.
3
Set the pot over medium-high heat and bring the mixture to a gentle simmer.
4
Once simmering, add 1 1/2 teaspoons of kosher salt. Reduce the heat to medium-low and allow the mixture to simmer for approximately 20 minutes, or until the potato slices are tender and can easily break apart with a fork.
5
Remove the pot from heat and stir in the heavy cream, allowing the soup to cool slightly.
6
Using a regular blender, carefully puree the soup in batches, filling the blender only halfway with the mixture to avoid overflow.
7
After pureeing, strain the soup through a fine sieve into a clean bowl to ensure a silky-smooth texture.
8
Let the pureed soup cool to room temperature, stirring occasionally to prevent a skin from forming. Once cooled, cover and refrigerate the soup until it is thoroughly chilled, at least 2 hours.
9
Before serving, check the consistency of the soup; if it’s too thick, thin it with additional water until it resembles the consistency of heavy cream.
10
Taste and adjust the seasoning with kosher salt as needed.
11
Serve the chilled Vichyssoise in chilled bowls, garnished with a sprinkle of fresh, thinly sliced chives for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Cold Vichyssoise?
Vichyssoise is a classic French soup made with leeks and potatoes that is traditionally served chilled.
Which type of potatoes are used in this recipe?
This recipe uses Yukon Gold potatoes for their buttery flavor and smooth texture.
How many leeks do I need?
You will need 4 medium leeks, which is approximately 3 cups when trimmed and sliced.
How do I properly clean the leeks?
Trim the root and dark-green tops, slice lengthwise, and rinse under cold water while riffling through the layers to remove soil.
What is the thickness for slicing the potatoes and leeks?
Both the potatoes and the leeks should be sliced approximately 1/8 inch thick.
What liquids are used as the soup base?
The base consists of 2 cups of whole milk and 2 cups of water.
How long should the vegetable mixture simmer?
The mixture should simmer for approximately 20 minutes over medium-low heat.
How do I know when the potatoes are done?
The potato slices should be tender and easily break apart when pierced with a fork.
When should I add the heavy cream?
Remove the pot from the heat first, then stir in the heavy cream.
What is the best way to puree the soup?
Use a regular blender to puree the soup in batches, filling the jar only halfway to avoid overflow.
Why should I strain the soup through a sieve?
Straining the soup through a fine sieve ensures a silky-smooth and velvety texture.
How long does the soup need to be refrigerated?
The soup should be refrigerated for at least 2 hours until it is thoroughly chilled.
What should I do if the soup is too thick after chilling?
You can thin the soup with additional water until it reaches the consistency of heavy cream.
What garnish is recommended for Vichyssoise?
Fresh, thinly sliced chives are the recommended garnish for a burst of color and flavor.
Should Vichyssoise be served in warm or cold bowls?
It is best served in chilled bowls to maintain its refreshing temperature.
How much salt is used in the initial cooking process?
The recipe calls for 1 1/2 teaspoons of kosher salt during the simmering stage.
Can I adjust the salt later?
Yes, you should taste and adjust the seasoning with additional kosher salt as needed before serving.
What size pot is recommended for this recipe?
A 4-quart pot is ideal for combining the ingredients and simmering the soup.
How do I prevent a skin from forming on the soup while it cools?
Stir the soup occasionally as it cools to room temperature before placing it in the refrigerator.
Is this soup suitable for summer?
Yes, its chilled and refreshing nature makes it an elegant and perfect starter for warm weather meals.
What parts of the leeks are used?
Use the white and light-green parts; the dark-green tops should be trimmed off and discarded or saved for stock.
Do the potatoes need to be peeled?
Yes, the Yukon Gold potatoes should be peeled before slicing to ensure a smooth consistency.
What is the total number of ingredients in this recipe?
There are 8 ingredients: leeks, potatoes, whole milk, water, kosher salt, heavy cream, additional salt for taste, and chives.
Can I use a different type of milk?
While whole milk provides the best richness, you can substitute, though the texture and flavor may vary.
How much chives should be used for garnish?
About 1 tablespoon of thinly sliced fresh chives is suggested.
Is this a vegetarian-friendly recipe?
Yes, this recipe is vegetarian as it uses milk and cream rather than meat-based broths.
What makes Vichyssoise elegant?
The combination of the velvety potato-leek base and the refined chilling process creates a sophisticated dining experience.
Should the pot be covered while simmering?
The recipe indicates bringing it to a simmer and then reducing heat; covering is optional but helps maintain temperature.
How many cups of sliced potatoes are needed?
You will need approximately 4 cups of sliced potatoes from 2 large Yukon Golds.
Can I serve this soup immediately?
No, it must be cooled to room temperature and then chilled for at least 2 hours for the best flavor and texture.