Vichyssoise
A classic chilled French soup, Vichyssoise is made from puréed leeks, potatoes, onion, and cream. It's a surprisingly simple yet elegant dish, perfect for a light lunch or sophisticated appetizer.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 457 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsleek, white and light green parts only, thinly sliced
- 400 gpotato, peeled and diced
- 1 pcsyellow onion, finely chopped
- 960 mlvegetable broth
- 240 mlheavy cream
- 2 tbspbutter
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspchive, freshly chopped(optional)
Equipment
fine-mesh sieve · blender · large pot · knife · cutting board
The method
Step by step
- 1
Wash the leeks thoroughly, ensuring no dirt remains between the layers; slice the white and light green parts thinly.
About 5 min
Cook’s note: Cut the leeks in half lengthwise before slicing to make washing easier.
- 2
Melt the butter in a large pot or Dutch oven over medium heat.
About 1 min
- 3
Add the sliced leeks and chopped yellow onion to the pot.
- 4
Cook the leeks and onion gently for about 8-10 minutes, stirring occasionally, until very soft and translucent but not browned.
About 10 min
Cook’s note: Cooking slowly ensures a sweet base for the soup.
- 5
Stir in the diced potatoes, vegetable broth, salt, and black pepper.
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
About 20 min
- 7
Remove the pot from the heat and let it cool slightly.
About 5 min
Cook’s note: Cooling prevents steam buildup when blending.
- 8
Carefully transfer the soup mixture to a blender or use an immersion blender to purée until completely smooth.
About 3 min
Cook’s note: Blend in batches if using a standard blender to avoid overfilling.
- 9
Strain the puréed soup through a fine-mesh sieve into a clean bowl for an extra smooth texture, pressing on the solids to extract all liquid.
About 5 min
Cook’s note: This step is optional but highly recommended for a truly refined Vichyssoise.
- 10
Stir in the heavy cream.
- 11
Taste and adjust seasoning with more salt or pepper if needed.
- 12
Cover the soup and refrigerate for at least 2 hours, or until thoroughly chilled.
About 2 hr
Cook’s note: Chilling overnight allows the flavors to fully meld.
- 13
Serve cold, garnished with fresh chopped chives.
Per serving
Nutrition
- Calories
- 456.8kcal
- Protein
- 7g
- Carbs
- 46.1g
- Fat
- 29g
- Fibre
- 5.8g
- Sugar
- 10.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Vichyssoise in an airtight container in the refrigerator.
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