Vichyssoise Recipe

If you love a cold soup in the summer, you’re going to really enjoy this vichyssoise recipe. It’s a traditional French potato soup with a delightful burst of flavor from the leeks.

A thick, creamy soup, vichyssoise is filling yet light-tasting due to it being served chilled. For a different take on this soup, drizzle on a little truffle oil just before eating.

If you love chilled soups, be sure to check out this Cucumber and Greek Yogurt Gazpacho too.

Vichyssoise Recipe

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4-6

Ingredients:

3 T. unsalted butter
3 T. extra virgin olive oil
1-2 large cloves garlic, finely minced
3 large leeks, white and very light green parts only
Sea salt and black pepper, to taste
4 c. Yukon Gold potatoes, peeled and diced (approximately 4-5 medium potatoes)
2 c. chicken broth, preferably organic
2/3 c. sour cream
1/3 c. heavy cream
3 T. fresh chives, finely chopped

Tip: When blending hot liquids, don’t fill blender more than 1/3 full and make sure the top is properly vented to prevent exploding. I much prefer to use an immersion blender as I feel that it’s safer.

Directions:

1. Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown. 
2. Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
3. While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
4. Remove skillet from heat and cool for several minutes. Personally, I prefer blending this soup in batches with an immersion blender because a regular blender makes me a bit nervous when working with hot liquids. If you are going to use a regular blender, working in batches, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes. (Check out the notes for more information)
5. Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.
6. Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.
7. Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.
8. Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.
9. To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy! 

Vichyssoise

If you love a cold soup in the summer, you're going to really enjoy this vichyssoise recipe. It's a traditional French potato soup with a delightful burst of flavor from the leeks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine French

Servings 6

Calories 364 kcal

Ingredients

  

1x2x3x

• 3 T. unsalted butter
• 3 T. extra virgin olive oil
• 1-2 large cloves garlic finely minced
• 3 large leeks white and very light green parts only
• Sea salt and black pepper to taste
• 4 c. Yukon Gold potatoes peeled and diced (approximately 4-5 medium potatoes)
• 2 c. chicken broth preferably organic
• 2/3 c. sour cream
• 1/3 c. heavy cream
• 3 T. fresh chives finely chopped

Instructions

 

• Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
• Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
• While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
• Remove skillet from heat and cool for several minutes. Personally, I prefer blending this soup in batches with an immersion blender because a regular blender makes me a bit nervous when working with hot liquids. If you are going to use a regular blender, working in batches, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes. (Check out the notes for more information)
• Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.
• Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.
• Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.
• Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.
• To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy!

Notes

When blending hot liquids, don’t fill blender more than 1/3 full and make sure the top is properly vented to prevent exploding.

Nutrition

Calories: 364kcalCarbohydrates: 36gProtein: 6gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 47mgSodium: 324mgPotassium: 812mgFiber: 4gSugar: 5gVitamin A: 1346IUVitamin C: 38mgCalcium: 88mgIron: 2mg

Keyword potatoes

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