Vichyssoise Soup (Creamy Potato Leek Soup)

Vichyssoise Creamy Potato Leek soup in decorative tureen garnished with minced chives.

Print Recipe

No ratings yet

Vichyssoise Soup (Creamy Potato Leek Soup)

Creamy russet potatoes combined with sweet leeks, chicken stock and cream.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Entree, Soup

Cuisine: American, French, French-American

Servings: cups

Calories: 469kcal

Author: Anecia Hero

Equipment

Immersion Blender
Fine meshed strainer

Ingredients

3 large russet potatoes
4 tablespoons butter
6 large leeks
2 tablespoons all-purpose flour
4 cups chicken stock or chicken broth
1 cup heavy cream
finely minced chives for garnish
salt and white pepper to taste

Instructions

Peel, rinse and finely dice potatoes
3 large russet potatoes
Cut root end and dark green leaves off of the leek; cut the leek lengthwise; separate the layers and rinse thoroughly; cut into small pieces
6 large leeks
In a stockpot on low heat, melt butter; add diced potatoes and leeks; stir until well-coated; sprinkle in flour and stir
4 tablespoons butter, 2 tablespoons all-purpose flour
Add broth; bring to simmer then cover and cook on low heat for about 30 minutes or until the potatoes are fork tender; uncover and let rest until slightly cooled; puree with immersion blender
4 cups chicken stock or chicken broth
Once well-pureed, add cream; combine well; taste for seasonings and adjust if necessary; garnish with finely minced chives before serving
1 cup heavy cream, finely minced chives for garnish, salt and white pepper to taste

For an extra silky texture, pour the pureed soup through a fine meshed strainer.

If you're serving the soup cold, wait until it has cooled off to taste and adjust the seasonings. WHY? The temperature of food affects the thickness of the soup and our perception of flavor; a cold soup might need more seasonings than a hot or warm soup.

Notes

About the leeks:

If you substitute leeks with sweet onions or green onions, you'll need about 4 cups of chopped onions. Remember, if you use green onions, do not use the dark green part for the soup. WHY? The soup will turn green.

Reheating:

When reheating, do not bring to boil; cook gently on low heat; you will have to add a little water or milk to thin the refrigerated soup.

Freezing:

Freezing is not recommended because the texture of the soup changes; it can easily become grainy or gummy after freezing. Vichyssoise is best served fresh - cold or hot.

Nutrition