Chilled Leek and Potato Soup Vichyssoise

Delight in the creamy sophistication of Chilled Leek and Potato Soup Vichyssoise, a timeless French-inspired classic perfect for warm weather dining. This velvety soup combines the delicate sweetness of sautéed leeks with the earthy richness of Yukon Gold potatoes, all blended into a silky base of chicken or vegetable stock. Enhanced with a luscious mix of heavy cream and whole milk, the recipe achieves a perfectly balanced and indulgent texture. Served chilled and garnished with a sprinkle of fresh chives, this dish is an elegant appetizer or light meal that’s both refreshing and satisfying. With minimal prep time and make-ahead convenience, Vichyssoise is an excellent choice for impressing guests or adding a touch of elegance to everyday meals. Perfect as a summer soup, this chilled delight is a must-try for fans of French cuisine!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 4 cups leeks (white and light green parts only, cleaned and sliced)
• 3 cups Yukon Gold potatoes (peeled and diced)
• 4 cups chicken stock (or vegetable stock for vegetarian option)
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoons white pepper
• 2 tablespoons chives (finely chopped, for garnish)

Directions

Step 1

In a large saucepan, melt the butter over medium-low heat.

Step 2

Add the sliced leeks to the pot and sauté gently for 6-8 minutes, stirring occasionally, until softened but not browned.

Step 3

Stir in the diced potatoes and pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.

Step 4

Remove the pot from the heat and let it cool for 5-10 minutes.

Step 5

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and puree until smooth. Return the soup to the pot if needed.

Step 6

Stir in the heavy cream, whole milk, salt, and white pepper. Mix thoroughly to combine.

Step 7

Allow the soup to cool to room temperature, then transfer to an airtight container and refrigerate for at least 2 hours or until thoroughly chilled.

Step 8

Before serving, taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Ladle the chilled soup into bowls, garnish with finely chopped chives, and serve immediately.

Nutrition Facts

Serving size	(3145.6g)

Amount per serving	% Daily Value*
Calories	2081.9

Total Fat 116.4g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 331.3mg	0%
Sodium 6128.0mg	0%
Total Carbohydrate 221.3g	0%
Dietary Fiber 30.0g	0%
Total Sugars 55.7g
Protein 37.9g	0%

Vitamin D 107.4IU	0%
Calcium 742.5mg	0%
Iron 16.1mg	0%
Potassium 5604.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 7.3%

Carbs: 42.5%