Vichyssoise {Chilled Leek and Potato Soup}
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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chill
1 hr
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Servings
8 people
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Calories
136 kcal
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Course
Main Course, Appetizer
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Cuisine
French
Vichyssoise {Chilled Leek and Potato Soup}
Description
The recipe for Vichyssoise combines leeks and baking or russet potatoes simmered in water until tender, then pureed to a silky texture. The soup is chilled and then enriched by stirring in sour cream, which adds a tangy creaminess that balances the natural mild sweetness of the leeks and earthiness of the potatoes. White pepper is used to season without affecting the soup's pale appearance, while kosher salt enhances the flavor. The final presentation includes a garnish of chives, adding a fresh herbal note and color contrast.
The soup is cooked gently to preserve the delicate flavors and achieve a creamy, smooth consistency after pureeing. Served cold, it is refreshing and light, well suited for warm weather or as a starter. It can also be prepared ahead of time and chilled, making it convenient for entertaining.
This preparation method highlights the vegetables without added cream during cooking, relying on sour cream added just before serving to maintain a fresh dairy presence and prevent curdling during heating.
Ingredients
- 4 cups leek mostly the white part, cleaned and sliced
- 4 cups potato baking or russet, chopped
- 6 cups water
- 1/2 cup sour cream
- 1 1/2 teaspoons kosher salt
- white pepper
- 1 bunch chives for garnish
Instructions
- In a large Dutch oven or pot, add the leeks and potatoes and water and to a boil.
- Cover and gently simmer for 20 to 30 minutes or until potatoes are tender when pierced.
- Puree the soup in batches and transfer to a container. Chill soup.
- Just before serving, whisk sour cream into chilled soup. Check seasoning and adjust. Serve with additional sour cream, creme fraiche or heavy cream and chives.
Notes
- Choose russet or baking potatoes for a drier texture in the soup.
- The soup can be prepared a day in advance and kept chilled.
- Adjust seasoning carefully after incorporating sour cream or crème fraîche to balance flavor.
- Use white pepper to avoid dark specks and preserve the soup's pale color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 136kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 472mg | 20% |
| Potassium | 544mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 26mg | 29% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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