Vichyssoise (Classic Chilled Potato & Leek Soup) Recipe
Vichyssoise is a classic, silky chilled potato and leek soup that offers a creamy texture and delicate flavor, perfect for a refreshing starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Halal, Vegetarian
Ingredients
Scale
Main Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1–2 large cloves garlic, finely minced
- 3 large leeks, white and very light green parts only, thinly sliced
- Sea salt & black pepper, to taste
- 4 cups Yukon Gold potatoes, peeled and diced (approximately 4–5 medium potatoes)
- 2 cups chicken broth (preferably organic)
- ⅔ cup sour cream
- ⅓ cup heavy cream
- 3 tablespoons fresh chives, finely chopped
Instructions
- Step 1: Sauté the Leeks & Garlic In a large, high-sided skillet over medium heat, melt butter and olive oil together. Add the minced garlic and sliced leeks, cooking for 4-5 minutes, stirring occasionally, until the leeks are tender. Avoid browning them, as this can affect the soup’s delicate flavor.
- Step 2: Simmer the Potatoes Stir in the diced potatoes and chicken broth, then increase the heat to high until the mixture reaches a rapid boil. Immediately reduce heat to medium-low, cover loosely, and let simmer for 25-30 minutes, or until the potatoes are fork-tender.
- Step 3: Prepare the Creamy Mixture While the potatoes are simmering, whisk together the sour cream and heavy cream in a medium bowl. Season with salt and black pepper, to taste, and set aside.
- Step 4: Blend the Soup Until Smooth Remove the skillet from the heat and let it cool for a few minutes. Carefully transfer the mixture to a high-powered blender, working in batches if necessary. Do not fill the blender more than ⅓ full, and make sure the lid is vented to prevent splattering. Blend on high for 1-2 minutes until the soup is completely smooth.
- Step 5: Temper & Combine the Cream Mixture In a large bowl, add 2-3 tablespoons of the warm puréed soup to the sour cream mixture, stirring to combine. Slowly whisk the tempered cream mixture into the blended soup until fully incorporated. Taste and adjust seasoning with additional salt and black pepper, if needed.
- Step 6: Chill & Serve Allow the soup to cool completely before transferring to an airtight container. Refrigerate for at least 3 hours, preferably overnight, for the flavors to develop. To serve, divide the chilled soup among bowls and garnish with fresh chives. Enjoy this silky, elegant soup!
Notes
- Avoid browning the leeks to maintain the soup’s delicate flavor.
- Do not fill the blender more than ⅓ full and vent the lid to prevent splattering when blending hot ingredients.
- Chilling the soup for at least 3 hours, preferably overnight, enhances the flavors.
Keywords: Vichyssoise, chilled potato leek soup, creamy potato soup, classic French soup, elegant cold soup
