Vichyssoise
Vichyssoise is a classic creamy soup—cool, silky, and wonderfully comforting. It’s traditionally made from leeks, potatoes, onions, butter, chicken stock, and cream, then chilled before serving.The flavor is delicate and slightly sweet from the leeks, with the potatoes giving it a smooth, velvety texture. It’s most often served cold, garnished with chopped chives, though some people enjoy it warm too.Fun twist: The soup’s origins are a bit debated—some credit French chef Louis Diat, who worked at New York’s Ritz-Carlton in the early 1900s, with popularizing it (he named it after his hometown, Vichy).
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Ingredients
- 3 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 1-2 cloves garlic large, finely minced
- 3 large leeks white and very light green parts only
- Sea salt and black pepper to taste
- 4 cups Yukon Gold potatoes peeled and diced (approximately 4-5 medium potatoes)
- 2 cups chicken broth preferably organic
- 2/3 cup sour cream
- 1/3 cup heavy cream
- 3 tbsp fresh chives finely chopped
Instructions
- Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
- Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
- While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove skillet from heat and cool for several minutes. Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.
- Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.
- Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.
- Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.
- Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.
- To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 2173kcal (109%)Carbohydrates: 216g (72%)Protein: 33g (66%)Fat: 137g (211%)Saturated Fat: 62g (388%)Polyunsaturated Fat: 9gMonounsaturated Fat: 54gTrans Fat: 1gCholesterol: 280mg (93%)Sodium: 1929mg (84%)Potassium: 4866mg (139%)Fiber: 26g (108%)Sugar: 28g (31%)Vitamin A: 8042IU (161%)Vitamin C: 226mg (274%)Calcium: 521mg (52%)Iron: 14mg (78%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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