For a vegan Vichyssoise, substitute the butter with olive oil and the chicken stock with vegetable broth. Use a plant-based cream alternative or full-fat coconut milk for the cream. To intensify the leek flavor, reserve the dark green parts of the leeks and add them to the stock while simmering. Remove them before pureeing. Vichyssoise can be stored in an airtight container in the refrigerator for up to 3 days. Adjust the consistency of the soup by adding more stock or cream as needed to reach your desired thickness. For a richer flavor, use homemade chicken stock. Make sure to clean the leeks thoroughly to remove any grit or sand.
Vichyssoise
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME4 hrs 55 mins
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SERVING5 People
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VIEWS222
Indulge in the creamy embrace of Vichyssoise, a classic chilled soup that epitomizes summer elegance. This velvety smooth concoction of leeks, potatoes, and cream is a symphony of subtle flavors, perfect as a refreshing starter or a light lunch. Garnish with a sprinkle of fresh herbs or a swirl of crème fraîche for a touch of sophistication.
Ingridients
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Nutrition
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Carbohydrate13 g
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Cholesterol88 mg
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Fiber2 g
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Protein3 g
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Saturated Fat15 g
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Sodium478 mg
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Sugar3 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Melt butter in a large, heavy-bottomed saucepan over medium-low heat. Add the chopped leeks and onion. Sauté gently, stirring occasionally, until softened and translucent, about 8-10 minutes. Be careful not to brown them.
02 Step
Recipe View 30 mins Add the sliced potatoes and chicken stock to the saucepan. Season with salt and pepper to taste. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the potatoes are very tender.
03 Step
Recipe View 5 mins Carefully transfer the soup to a blender or use an immersion blender to puree until completely smooth and velvety. Work in batches if necessary to avoid overflowing. Return the pureed soup to the saucepan.
04 Step
Recipe View 4 hrs Allow the soup to cool to room temperature, then transfer it to an airtight container or pitcher. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.
05 Step
Recipe View 2 mins Just before serving, gently stir in the chilled heavy cream. Taste and adjust seasoning as needed.
06 Step
Recipe View 1 mins Ladle the chilled Vichyssoise into bowls. Garnish with finely chopped chives, a drizzle of crème fraîche, a swirl of olive oil, or a sprinkle of smoked paprika, if desired.
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Wilfredo Parker
Jun 28, 2025This is the best Vichyssoise I've ever had! The straining step really makes a difference.
Neil Gutkowski
Mar 27, 2025I've made this recipe several times and it's always a hit.
Abe Hilll
Mar 13, 2025The curry powder garnish is a brilliant touch!
Shemar West
May 12, 2024My leeks were a bit strong, but the finished soup was still delicious.
Ofelia Hodkiewicz
Dec 14, 2023I added a pinch of nutmeg and it was amazing!
Josefina Ondricka
Dec 13, 2023A truly elegant and refreshing soup!
Britney Keebler
Nov 12, 2023Followed the recipe exactly and it turned out perfectly. Thank you!
Liam Herman
Nov 6, 2023So easy to make and so delicious! Perfect for a hot summer day.