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Vichyssoise Recipe

French · Soup · 45 min total

A classic French cold soup made from leeks, potatoes, and cream, perfect for a refreshing summer starter.

Ingredients

• 2 tablespoons unsalted butter
• 3 large leeks, white and light green parts only, thinly sliced
• 1 medium onion, chopped
• 3 cups chicken or vegetable broth
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• Salt and white pepper to taste
• 1/4 cup chopped fresh chives for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add leeks and onion; cook, stirring occasionally, until softened but not browned, about 10 minutes.
2. Add broth and potatoes; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
3. Remove from heat and let cool slightly. Puree the soup in a blender until smooth (in batches if necessary).
4. Stir in heavy cream; season with salt and white pepper. Refrigerate until well chilled, at least 3 hours or overnight.
5. Serve cold, garnished with chopped chives.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Vichyssoise can be stored in the refrigerator for up to 3 days.
• If soup is too thick after chilling, thin with a little milk or broth.

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