Vichyssoise (Chilled Leek and Potato Soup)
In short: A silky leek and potato soup puréed with cream and served ice cold, topped with chives, a refreshing French summer starter. It takes about 50 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 35 min
- Resting
- 4 h
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 280 kcal
Vichyssoise is the chilled version of the leek and potato soup that French families make all winter. The leeks and potatoes simmer until soft, then are puréed with cream and chilled until very cold, which turns the soup into a smooth, pale summer starter. Chives on top add a gentle onion note. Serve it in small bowls or glasses with crusty bread. The same soup is wonderful hot on a cold day.
Instructions
- Melt the butter in a large pot over medium-low heat. Add the leeks and onion with a pinch of salt and cook for 10 minutes, stirring, until soft but not browned.
- Add the potatoes and stock. Bring to a boil, then simmer partly covered for 20 minutes, until the potatoes fall apart when pressed.
- Pour in the milk and heat for 2 minutes. Take off the heat and blend until completely smooth with a blender or immersion blender. For an ultra-fine texture, pass the soup through a sieve.
- Stir in the cream, salt and white pepper. Taste and adjust the seasoning, remembering that chilled soup tastes less salty.
- Let the soup cool, then chill for at least 4 hours until very cold.
- Taste again and thin with a splash of cold milk or stock if needed. Serve in chilled bowls topped with chives.
Tips
- Wash the leeks carefully, because sand hides between the layers. Slice them first, swish them in a bowl of cold water and lift them out.
- For a lighter version, use olive oil instead of butter and leave out the cream. To serve it hot, skip the chilling and reheat gently.
Questions and answers
Is vichyssoise served hot or cold?
It is traditionally served cold, but the same soup is also good hot. Chilled versions taste creamier and need slightly more seasoning.
Can I freeze vichyssoise?
Freeze it without the cream for up to 3 months. Thaw in the fridge, blend again and stir in the cream before serving.
What is the difference between vichyssoise and leek and potato soup?
Vichyssoise is smoother and richer, because it is puréed fine, enriched with cream and served cold. Everyday leek and potato soup is often chunkier and eaten hot.
How long does it take to make Vichyssoise (Chilled Leek and Potato Soup)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Vichyssoise (Chilled Leek and Potato Soup)?
About 280 kcal per serving, with 4 g of protein, 28 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
