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5.0 from 3 votes

Vichyssoise

Vichyssoise is a thick French velvety soup made with leeks, potatoes and cream, that is traditionally served cold.

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
2 hrs
Total Time
1 hr 5 mins
Servings: 6 people
Calories: 402 kcal
Course: Soup
Cuisine: French

Ingredients

  • 20 oz. leeks (white part), sliced
  • 20 oz. potatoes , peeled and cut into 4
  • 6 tablespoons butter
  • 2 quarts water
  • 1¼ cup heavy cream
  • 12 chives , finely chopped
  • salt
  • white pepper
Equipment
  • Potato masher
  • Strainer

Instructions

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  1. In a pot, melt the butter over medium heat.
  2. Add the leeks, lower the heat and gently fry without browning.
  3. Add the potatoes, and mix well.
  4. Add water and season with salt and pepper.
  5. Bring to a boil and cook over low to medium heat for about 30 minutes, or until the potatoes are tender.
  6. Drain the leeks and potatoes but reserve the cooking water.
  7. Pass the vegetables through a potato masher.
  8. Add a ladle of the cooking water and the cream. Whisk well, then strain everything through a strainer.
  9. Pour the filtered Vichyssoise into the pot, place it on a medium heat and bring it to the boil while continuing to whisk.
  10. Remove from the heat as soon as it comes to a boil and let cool to room temperature.
  11. Place the vichyssoise in the refrigerator for at least 2 hours.
  12. Adjust the seasoning with salt and pepper if necessary before serving.
  13. Pour the vichyssoise into bowls and sprinkle with chopped chives

Notes

  • Do not use an electric mixer as this may make the potatoes sticky.