Vichyssoise

A cold, creamy leek and potato soup that perfectly captures the essence of comfort and sophistication, ideal for hot summer days.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 2 30

Servings: 4 servings

Course: Appetizer, Main Course, Soup

Cuisine: French

Calories: 300

Main Ingredients

2 tablespoons unsalted butter adds richness and depth of flavor
4 pieces leeks, white part only, cleaned and sliced the star of the soup, offering a sweet and mild flavor
1 large onion, chopped adds sweetness and aroma
2 medium potatoes, peeled and diced provides creaminess and thickness to the soup
4 cups chicken or vegetable broth for a hearty base; use vegetable for a vegetarian option
1 cup heavy cream for that rich, velvety texture
to taste salt and white pepper enhances all the flavors without overpowering them
as needed chives for garnish adds a fresh herbal note

Preparation

In a large pot, melt the butter over medium heat until it foams and bubbles, turning a golden color.
Add the sliced leeks and chopped onion, stirring occasionally until they are soft and translucent, about 5-7 minutes.
Stir in the diced potatoes and continue to cook for another 2-3 minutes, ensuring everything gets coated in the melted butter.

Cooking

Pour in the broth, ensuring all the vegetables are submerged. Increase the heat to bring it to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
Remove from heat and allow to cool slightly. Transfer to a blender in batches, blending until smooth and creamy.
Return the soup to the pot and stir in the heavy cream. Season with salt and white pepper to taste, and let it chill in the refrigerator for at least 2 hours.

Serving

Choose fresh leeks for better flavor, and avoid using the green parts to prevent a gritty texture.