How to Make Velvety Vichyssoise with Chilled Leek and Potato Soup

Simple Summary

Vichyssoise with Cold Leek Soup is a luxuriously creamy and refreshing French classic, perfect for warm summer days or as an elegant starter for any meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 50 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 4 large leeks, white and light green parts only, thinly sliced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/4 cup chopped fresh chives, plus extra for garnish
• Salt and white pepper to taste
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice

Instructions

1. Thoroughly wash the leeks to remove any dirt or sand.
2. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened but not browned.
3. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are very tender.
4. Remove from heat and let cool slightly.
5. Using an immersion blender or working in batches with a regular blender, puree the soup until completely smooth.
6. Stir in the heavy cream, chopped chives, nutmeg, and lemon juice.
7. Season with salt and white pepper to taste.
8. Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
9. Before serving, taste and adjust seasoning if needed.
10. Ladle the chilled soup into bowls and garnish with additional chopped chives.

Chef's Notes

• For a lighter version, substitute half-and-half for the heavy cream.
• Ensure all ingredients are very cold before serving for the best flavor and texture.
• This soup can be made up to 2 days in advance and stored in the refrigerator.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• If the soup is too thick after chilling, thin it with a little cold milk or broth.

Nutritional Info

Per serving (approximate):

• Calories: 250
• Protein: 5g
• Fat: 18g
• Carbohydrates: 20g
• Fiber: 2g
• Rich in vitamins A and C from leeks
• Good source of potassium from potatoes

Serving Suggestions

• Serve in chilled bowls for an extra refreshing experience.
• Garnish with a swirl of cream, a sprinkle of chives, and a few drops of extra virgin olive oil.
• Pair with a crisp white wine like Chablis or Sauvignon Blanc.
• Serve alongside small toasts or crackers for texture contrast.
• For a complete meal, follow with a light salad and grilled fish or chicken.