Description
Enjoy a refreshing bowl of Classic Vichyssoise Soup, a creamy and elegant chilled soup perfect for summer. This recipe combines tender leeks, sweet onions, and creamy potatoes for a light yet satisfying dish. It’s easy to prepare, versatile for serving warm or cold, and can be adapted for dietary needs.
Ingredients
Scale
- For the Base:
- 1 large sweet onion
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large potatoes
- 6 large leeks (white and light green parts only)
- For the Broth:
- 1 quart chicken broth
- Salt to taste
- Pepper to taste
- 1 pinch nutmeg
- For Creaminess:
- 1/2 cup heavy cream
- For the Finishing Touch:
- Fresh chives for garnish
Instructions
- In a heavy-bottomed pot, warm olive oil and butter over medium-high heat until melted.
- Add chopped sweet onion and sauté until translucent, about 2 minutes.
- Stir in sliced leeks and cook until softened, about 4-5 minutes.
- Add diced potatoes, season with salt and pepper, and sauté for 1 minute.
- Pour in chicken broth, bring to a boil, then reduce to a simmer. Cook for 30 minutes, or until potatoes are fork-tender.
- Using an immersion blender, puree the soup until silky smooth.
- Mix in heavy cream and warm gently on low heat for 5 minutes.
- Allow the soup to cool at room temperature, then refrigerate for at least 1 hour.
- Garnish with freshly chopped chives before serving.
Notes
- Allow the soup to cool completely before chilling for optimal flavor development.
- This soup can be served warm or chilled.
- For a dairy-free version, substitute heavy cream with non-dairy cream.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Wash leeks thoroughly to remove any grit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Chilled or Warm
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg