Velvety Chilled Potato and Leek Soup
Experience the exquisite flavors of this Velvety Chilled Potato and Leek Soup, often referred to as Vichyssoise. This elegant dish is a delightful blend of leeks, Yukon Gold potatoes, and fresh green onions, all simmered in a rich chicken stock for a satisfying depth of flavor. Unlike traditional recipes laden with heavy cream, this version is light and low in fat, making it a guilt-free pleasure. As the soup chills, it transforms into a luscious and creamy texture, perfect for warm weather dining. Enjoy it chilled or at room temperature for a refreshing starter or light meal. Ideal for impressing guests or simply enjoying on a quiet afternoon, this soup embodies the essence of healthy cooking without sacrificing taste.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Leeks
4 (White part only, well cleaned, chopped)
Green onions
4 large (White part only, chopped; green tops reserved)
Chicken stock
3 cups (Low-sodium, preferably homemade)
Yukon Gold potatoes
1 lb (Peeled and diced)
Unsalted butter
1 1/2 tablespoons (Melted)
Kosher salt
1/4 teaspoon (To taste)
White pepper
1/4 teaspoon (To taste)
Instructions
1
In a heavy saucepan over medium-high heat, combine the chopped leeks, green onions, and 1/2 cup of chicken stock. Sauté until the mixture comes to a boil.
2
Reduce the heat to low, cover the saucepan, and allow the vegetables to cook until they have wilted and softened, approximately 8 minutes.
3
Stir in the diced Yukon Gold potatoes and add the remaining 2 1/2 cups of chicken stock. Cover again and let simmer until the vegetables are very tender, about 20 to 25 minutes.
4
Remove the pan from heat, uncover, and allow the soup to cool slightly for about 15 minutes. Stir in the unsalted butter until melted and well incorporated.
5
Carefully transfer the hot vegetable mixture to a blender. Blend on high speed until the mixture is very smooth. If necessary, blend in batches to avoid overflow.
6
Season the soup with kosher salt and white pepper to taste. Allow it to cool to room temperature before transferring to the refrigerator.
7
Once cooled, cover the soup and refrigerate for 3 to 4 hours, or serve immediately at room temperature. Make sure to taste and adjust the seasoning as needed before serving.
8
To serve, ladle the soup into individual bowls and garnish with a sprinkle of thinly sliced reserved green onion tops for a touch of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Chilled Potato and Leek Soup?
Also known as Vichyssoise, this is an elegant, creamy soup made from leeks, Yukon Gold potatoes, and green onions, typically served chilled or at room temperature.
Is this Vichyssoise recipe low in fat?
Yes, this version is designed to be light and low in fat as it does not use the heavy cream found in traditional recipes.
What are the main ingredients for this soup?
The main ingredients include leeks, green onions, chicken stock, Yukon Gold potatoes, unsalted butter, kosher salt, and white pepper.
Does this recipe use heavy cream?
No, this recipe achieves a luscious and creamy texture through blending the potatoes and leeks rather than adding heavy cream.
How many leeks are needed?
The recipe calls for 4 leeks, using only the white parts which should be well cleaned and chopped.
What part of the green onion should be used in the soup?
Use the chopped white parts for the soup base and reserve the green tops for garnishing.
Why are Yukon Gold potatoes used?
Yukon Gold potatoes are ideal because they provide a naturally buttery flavor and a smooth, creamy texture when blended.
How much chicken stock is required?
A total of 3 cups of low-sodium chicken stock is used in this recipe.
Is this soup served hot or cold?
This soup is traditionally served chilled after being refrigerated for 3 to 4 hours, though it can also be served at room temperature.
Is this recipe vegetarian?
As written with chicken stock, it is not vegetarian, but it can be made vegetarian by substituting the chicken stock with high-quality vegetable stock.
How do I prepare the leeks for this soup?
You should use only the white parts, ensure they are thoroughly cleaned to remove any grit, and then chop them before sautéing.
How long should I sauté the leeks and green onions?
Sauté them with 1/2 cup of stock until the mixture boils, then cover and cook on low for about 8 minutes until wilted.
How long do the potatoes need to simmer?
The potatoes should simmer in the chicken stock for 20 to 25 minutes until the vegetables are very tender.
When should I add the butter?
Add the unsalted butter after removing the soup from the heat and allowing it to cool slightly for about 15 minutes.
What is the best way to blend the soup?
Transfer the mixture to a blender and process on high speed until very smooth. It is safer to blend in batches to avoid overflow.
Why is white pepper used instead of black pepper?
White pepper is used to maintain the pristine, light color of the soup while providing a subtle spicy kick.
How long does the soup need to chill?
The soup should be refrigerated for at least 3 to 4 hours to develop its flavors and reach the proper chilled temperature.
How do I garnish the Velvety Chilled Potato and Leek Soup?
Garnish each bowl with a sprinkle of the thinly sliced green onion tops that were reserved earlier.
Can I serve this soup immediately?
Yes, you can serve it immediately at room temperature if you do not have time to chill it.
Do I need to peel the potatoes?
Yes, the recipe specifies that the Yukon Gold potatoes should be peeled and diced for the smoothest texture.
What kind of saucepan should I use?
A heavy saucepan is recommended to ensure even heat distribution and prevent the vegetables from scorching.
How much salt is recommended?
The recipe suggests starting with 1/4 teaspoon of kosher salt and then adjusting to your personal taste preference.
Can I make this soup in advance?
Absolutely. Since it needs several hours to chill, it is an excellent dish to prepare a day ahead of time.
What texture should I expect?
The soup should have a very smooth, velvety, and luscious texture once blended and cooled.
Is this a good dish for summer?
Yes, its chilled nature and light, low-fat profile make it a refreshing and perfect starter for warm weather dining.
How many green onions are used?
The recipe calls for 4 large green onions.
What should I do if the soup is too thick?
If the soup is thicker than you prefer after chilling, you can stir in a small amount of extra cold chicken stock to reach your desired consistency.
Is homemade chicken stock necessary?
While store-bought low-sodium stock works well, homemade chicken stock is preferred for a deeper, more satisfying flavor.
What happens to the texture as the soup chills?
As it chills, the soup transforms into a more luscious and creamy consistency.
How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.