Vichyssoise – Creamy Chilled Leek and Potato Soup Recipe

Vichyssoise – Creamy Chilled Leek and Potato Soup: Learn how to make authentic Vichyssoise — a smooth, cold leek and potato soup that’s perfect for summer. Elegant, refreshing, and incredibly easy to prepare!

Original Recipe: Vichyssoise – A Chilled Creamy Leek and Potato Delight- Intro:

Vichyssoise is more than just a cold soup — it’s a silky, comforting blend of simple ingredients that transforms into an elegant starter. Often credited as a French-American classic, this cool, creamy potato and leek soup is perfect for warm days or when you want a light, refined dish.

Ingredients: Vichyssoise – Creamy Chilled Leek and Potato Soup:

1. 2 tablespoons butter
2. 2 medium leeks (white and light green parts), finely sliced
3. 1 small white onion, chopped
4. 3 Yukon gold potatoes, peeled and cubed
5. 3½ cups low-sodium chicken or vegetable broth
6. ¾ cup heavy cream
7. Salt and freshly ground white pepper (to taste)
8. Fresh chives or microgreens (for garnish)

Instructions:

Sauté the aromatics:

Melt butter in a deep saucepan over medium heat. Add leeks and onions. Cook gently for about 10 minutes until soft, stirring occasionally. Avoid browning to preserve the soup’s delicate flavor.

Simmer with potatoes:

Add cubed potatoes and pour in the broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.

Blend until smooth:

Let the mixture cool slightly. Use a blender (or immersion blender) to purée the soup until silky smooth. Work in batches if needed.

Add cream and chill:

Stir in the cream. Season with salt and white pepper to your liking. Chill for at least 3 hours, allowing the flavors to meld beautifully.

Serve with flair:

Pour into chilled bowls and top with chopped chives or microgreens for a fresh finish.

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