Vichyssoise
A classic chilled soup that's velvety, creamy, and elegant. The subtle flavors of leeks and potatoes are enriched with cream, making it a sophisticated starter for any summer meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Sauté the aromatics
- b.In a large pot or Dutch oven, melt the unsalted butter over medium-low heat.
- c.Add the sliced leeks and chopped onion. Stir to coat with butter.
- d.Cook gently, stirring occasionally, for 10-12 minutes until they are very soft and translucent. Do not allow them to brown, as this will affect the color and delicate flavor of the final soup. Reduce heat if necessary.
- 2
Step 2
- a.Simmer the vegetables
- b.Add the chopped potatoes and vegetable broth to the pot. Season with 1.5 teaspoons of salt and 0.5 teaspoon of white pepper.
- c.Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.
- d.Cook for 15-20 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
- 3
Step 3
- a.Blend until velvety
- b.Remove the pot from the heat and allow the soup to cool slightly for 5-10 minutes. This is a crucial safety step before blending.
- c.Using an immersion blender, purée the soup directly in the pot until it is perfectly smooth and velvety. This may take 2-3 minutes.
- d.Alternatively, carefully ladle the soup in batches into a stand blender. Do not fill more than halfway. Cover the lid, remove the center cap, and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth, then transfer to a large bowl. Repeat with remaining soup.
- 4
Step 4
- a.Add cream and chill
- b.Stir the heavy cream into the puréed soup until fully incorporated.
- c.Taste the soup and make any initial adjustments to the seasoning if needed.
- d.Transfer the soup to a non-reactive bowl or container. Cover with plastic wrap, pressing it directly onto the surface of the soup to prevent a skin from forming.
- e.Refrigerate for at least 4 hours, but preferably overnight, until thoroughly chilled.
- 5
Step 5
- a.Garnish and serve
- b.Once chilled, remove the soup from the refrigerator. The flavors will have mellowed and the consistency will have thickened.
- c.Taste the cold soup and adjust the seasoning with more salt and white pepper as needed. Cold temperatures can dull flavors, so this final tasting is important.
- d.Ladle the Vichyssoise into chilled bowls or cups. Garnish generously with freshly chopped chives and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the classic pale color and delicate flavor, use only the white and light green parts of the leeks.
- 2Leeks can trap a lot of grit. Be sure to wash them thoroughly after slicing by swishing them in a bowl of cold water and letting the grit sink.
- 3Avoid browning the leeks and onions. This is key to achieving the soup's signature clean, delicate flavor and creamy white color.
- 4For an exceptionally silky texture, you can strain the blended soup through a fine-mesh sieve before chilling.
- 5The soup will thicken considerably as it chills. If it becomes too thick for your liking, you can thin it with a little milk, more broth, or cream.
- 6Vichyssoise is an excellent make-ahead dish. It can be prepared up to 2 days in advance and kept chilled in the refrigerator.
Adapt it for your goals.
Flavor
For a non-vegetarian version, use chicken broth instead of vegetable broth for a deeper, richer flavor.
HerbaceousHerbaceous
Blend in a handful of fresh parsley or watercress along with the potatoes and leeks for a vibrant green color and a peppery note.
VeganVegan
To make it vegan, use olive oil instead of butter and replace the heavy cream with a rich, full-fat plant-based cream like cashew cream or oat cream.
GarnishGarnish
Top with crispy fried shallots, a drizzle of high-quality truffle oil, or a sprinkle of smoked paprika for extra texture and flavor.
Why this is on our healthy list.
Rich in Prebiotics
Leeks are a great source of prebiotics, which feed the beneficial bacteria in your gut, promoting a healthy digestive system and improving overall gut health.
Source of Vitamins and Minerals
Potatoes provide essential nutrients like potassium, which is vital for heart health and blood pressure regulation, and Vitamin C, an important antioxidant that supports the immune system.
Provides Sustained Energy
The complex carbohydrates from potatoes offer a steady release of energy, making this soup surprisingly satisfying and helping to keep you full longer.
Frequently asked questions
Vichyssoise is a classic French soup made of puréed leeks, onions, potatoes, cream, and stock. It is traditionally served cold, making it a popular and elegant dish for warmer months.