Vichyssiose

Try this classic vichyssoise recipe with potatoes, leeks, and cream. It's a flavorful and velvety soup that can be served hot or cold. Serve it chilled for hot summer nights or warmed for cool fall evenings.

Course Soup

Cuisine French

Keyword vichyssoise recipe, vichyssoise soup, what is vicchyssoise soup, what is vichyssoise

Prep Time 20

Cook Time 1

Servings

Calories 254kcal

Author Beth Pierce

Ingredients

3 tablespoons unsalted butter
3 large leeks thinly sliced white parts and a little bit of the green parts
1/2 teaspoon salt
2 large Yukon Gold potatoes peeled and cut into 1-2 inch chunks
3 cups chicken stock or vegetable stock
2/3 cup heavy cream
kosher salt to taste
Freshly ground black pepper to taste
chopped fresh chives

Instructions

Melt the butter in a Dutch Oven or large pot over low heat. Add the leeks and the salt. Cook until very tender, pasty, and broken down, stirring frequently. This will take 25-35 minutes.
Then, add the potatoes and chicken broth and bring the mixture to a gentle boil. Cook until the potatoes are very tender, about 20 minutes.
Remove the pot from the heat. Using an immersion blender or a stand blender (don't forget to remove the center cap) puree the mixture until very smooth and creamy.
Stir in the heavy cream. Season with kosher salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped fresh chives.

Notes

Cook the leeks until they are very soft to ensure they puree well.
If desired, swirl a little cream into the soup. Use a small cup and drizzle the cream into the soup in a circular motion, creating a swirl. Using a shish kabob stick, swirl the heavy cream in a figure eight.
Use chicken stock, chicken broth, or vegetable broth. Low sodium is preferred,
If using a stand blender, remove the center cap so the steam does not build up, blow the cap, and spray hot soup everywhere.

Nutrition