Vichyssoise

Dive into the elegance of French cuisine with this classic Vichyssoise recipe, a luxuriously silky potato and leek soup served chilled for the ultimate refreshing appetizer. Made with tender leeks, creamy potatoes, velvety heavy cream, and a flavorful chicken or vegetable stock, this recipe captures the essence of simple yet sophisticated flavors. Quick to prepare and easy to blend, Vichyssoise is a perfect make-ahead dish that only gets better as it chills in the refrigerator. Garnished with fresh chives, this cold soup is a timeless choice for warm-weather dining or a refined addition to any dinner party menu. Whether you're looking for an authentic French dish or a unique culinary experience, this creamy Vichyssoise is a must-try.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons butter
• 3 cups leeks (white and light green parts only)
• 2 cups potatoes (Yukon Gold or Russet, peeled and diced)
• 4 cups chicken stock (or vegetable stock for vegetarian version)
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon white pepper (or black pepper, finely ground)
• 2 tablespoons chives (finely chopped, for garnish)

Directions

Step 1

Prepare the leeks by removing the dark green tops and roots. Slice the white and light green parts thinly. Rinse thoroughly under cold water to remove any dirt or sand.

Step 2

In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are soft and translucent, about 5 minutes. Do not let them brown.

Step 3

Add the diced potatoes to the pot and stir to coat them with the butter and leeks.

Step 4

Pour in the chicken stock (or vegetable stock) and bring the mixture to a boil. Reduce the heat to low and simmer until the potatoes are very tender, about 30 minutes.

Step 5

Remove the pot from the heat and allow the soup to cool slightly. Using an immersion blender or a regular blender (in batches), puree the soup until smooth.

Step 6

Stir in the heavy cream. Season with salt and white pepper to taste. If the soup is too thick, you can add a little more stock to reach your desired consistency.

Step 7

Chill the soup in the refrigerator for at least 2 hours or until completely cold.

Step 8

Before serving, taste and adjust seasoning if necessary. Ladle the soup into bowls, garnish with chopped chives, and serve cold.

Nutrition Facts

Serving size	(2426.2g)

Amount per serving	% Daily Value*
Calories	1677.2

Total Fat 107.0g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 305.8mg	0%
Sodium 6138.4mg	0%
Total Carbohydrate 150.9g	0%
Dietary Fiber 21.7g	0%
Total Sugars 33.2g
Protein 22.8g	0%

Vitamin D 4.5IU	0%
Calcium 340.5mg	0%
Iron 19.9mg	0%
Potassium 3630.3mg	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: 58.1%

Protein: 5.5%

Carbs: 36.4%