Vichyssoise Soup Recipe

This vichyssoise recipe is my go-to for impressing friends with a classic dish that feels like comfort in a bowl while still keeping things sophisticated. I love how the creamy texture and subtle flavors of leeks and potatoes blend perfectly, creating a chilled delight that’s perfect for any millennial-hosted dinner party or just indulging on a cozy night in.

Vichyssoise has always been a personal favorite of mine. This chilled, creamy soup features the delicate flavors of leeks and onions, lovingly softened in unsalted butter, mingling perfectly with russet potatoes, diced into sumptuous morsels.

The base is a luxurious chicken or vegetable stock—your choice. The Heavy Cream is an optional ingredient in this soup but contributes to the decadent mouthfeel; if you want to skip the cream and make the soup lighter, go ahead, but it’ll be, well, lighter.

I also happen to think this soup is very well seasoned; salt brings out the flavors, and white pepper, added judiciously, means that you won’t see specks of black in the soup. Finally, there’s a garnish: chives add a nice hint of freshness.

Ingredients

Leeks:
Leeks have a gentle sweetness and the hint of an onion flavor.

They are also rich in fiber and in vitamins A, C, and K.

Onion:
Brings richness and a hint of sweetness, chock-full of antioxidants and anti-inflammatory properties.

Russet Potatoes:
Smooth and starchy, they provide body and a creamy texture.

These are an excellent source of no-nonsense, good-for-you carbohydrates.

Butter:
Richness in cream enhances flavor; it contains fat-soluble vitamins such as A and E.

Heavy Cream:
The texture is smooth, and the creaminess is rich.

The calories come from fat.

Chives:
Vibrant, slightly oniony; contributes color and visual interest, along with a dash of zest.

Ingredient Quantities

• 4 leeks, white and light green parts only, cleaned and thinly sliced
• 1 medium onion, chopped
• 4 tablespoons unsalted butter
• 4 cups chicken or vegetable stock
• 2 large russet potatoes, peeled and diced
• 1 cup heavy cream
• Salt and white pepper to taste
• Chives, for garnish

Instructions

1. In a large saucepan over medium heat, heat the unsalted butter.

2. Put the pot on the burner and turn on the heat. Add the sliced leeks and chopped onion to the pot. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are soft but not browned.

3. Add the diced potatoes and pour in the chicken or vegetable stock. Then bring the mixture to a boil.

4. Lower the heat to low, cover the pot, and allow it to simmer for around 20-25 minutes, or until the potatoes become extremely tender.

5. Take the pot off the heat, letting the soup cool for a short time.

6. With an immersion blender, puree the soup until it is entirely smooth. If you have no immersion blender, transfer the soup in batches to a traditional blender and blend until smooth, then return the blended soup to the pot.

7. Combine the heavy cream and seasonings of salt and white pepper to taste.

8. Place the soup in the refrigerator and leave it for several hours or until it is very cold.

9. Taste before serving, and if necessary, adjust the seasoning.

10. Serve the chilled vichyssoise, garnished with minced chives.

Equipment Needed

1. Large saucepan
2. Burner/stovetop
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cup
6. Knife
7. Cutting board
8. Peeler
9. Immersion blender or traditional blender
10. Ladle
11. Refrigerator
12. Serving bowls

FAQ

• What is the origin of Vichyssoise?Vichyssoise, a creamy, potato-and-leek soup hailing from France, sometimes has its origins claimed by a New York chef.
• Can I make Vichyssoise vegetarian?Yes, to create a vegetarian edition, just use vegetable broth instead of chicken broth.
• Do I need to chill the soup before serving?Traditionally, Vichyssoise is served chilled; however, it can also be relished warm, depending on personal inclination.
• How do I clean leeks properly?Cut the leeks and place them in a bowl of cold water. Swish them around to loosen any dirt that may be lodged between their layers.
• Can I make Vichyssoise in advance? Yes, it can be made a day ahead and stored in the refrigerator, which can enhance the flavors.
• What’s the best way to garnish Vichyssoise?Chives that have been chopped are a classic garnish; they add a fresh, mild onion flavor.
• Can I substitute russet potatoes with another type?The preferred potato for mashing is the russet, which is chosen for its starchiness. However, you can use Yukon Gold potatoes, which are slightly creamier in texture and taste, and equal the russet in their ability to absorb flavors.

Substitutions and Variations

Shallots or spring onions can be used in equal parts as substitutes for leeks and will impart a comparable flavor.
Shallot: Substitute equal amounts of shallots or use even a bit more for an onion flavor that is slightly milder and sweeter.
Butter (unsalted): Substitute in equal measure olive oil or coconut oil for a dairy-free alternative.
Chicken or vegetable stock: For a different flavor profile, swap in mushroom or beef broth.
Coconut milk or cashew cream can be used as a non-dairy substitute for heavy cream.

Pro Tips

1. For a deeper flavor, you can briefly sauté the leeks and onions in a small amount of olive oil before adding the butter. This can add a slight caramelization that enhances the soup’s base flavor.

2. When cleaning the leeks, make sure to separate the layers thoroughly to remove any hidden dirt or sand, which can otherwise end up in the soup.

3. To achieve the smoothest texture possible, strain the puréed soup through a fine mesh sieve after blending. This will ensure a velvety finish for your vichyssoise.

4. If using a traditional blender, let the soup cool adequately before blending and blend in batches. This prevents any hot liquid from expanding and potentially splashing during blending.

5. For a lighter version, consider replacing some or all of the heavy cream with whole milk or half-and-half. You can also experiment with adding a touch of buttermilk or Greek yogurt for a slight tang once the soup has chilled.