Vichyssoise

Name: Vichyssoise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp unsalted butter; 4 leeks (white and light green parts), sliced, rinsed; 1 yellow onion, diced; 1 lb russet potatoes, peeled, diced; 4 cups low-sodium chicken or vegetable broth; 1/2 cup heavy cream; 1 tsp salt; 1/4 tsp white pepper; 2 tbsp fresh chives, finely chopped

50 minEasyServes 4240 cal/serving

FrenchSoupBlenderVegetarianLow CarbEgg-FreeGluten-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 tbsp unsalted butter
4 leeks (white and light green parts), sliced, rinsed
1 yellow onion, diced
1 lb russet potatoes, peeled, diced
4 cups low-sodium chicken or vegetable broth
1/2 cup heavy cream
1 tsp salt
1/4 tsp white pepper
2 tbsp fresh chives, finely chopped

Instructions

1

Melt 2 tbsp unsalted butter in a large saucepan over medium heat. Add sliced, rinsed leeks (white and light green parts) and diced yellow onion. Cook, stirring often, until very soft but not browned, about 10 minutes.
2

Add peeled, diced russet potatoes and 4 cups low-sodium chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are completely tender, about 20 minutes.
3

Remove from heat and let the soup cool for 10 minutes. Working in batches, transfer to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
4

Stir in 1/2 cup heavy cream and season with 1 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning.
5

To serve cold: let the soup cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled. To serve warm: return the blended soup to the saucepan over low heat and warm gently.
6

Ladle into bowls and garnish with finely chopped fresh chives.

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Questions

What is Vichyssoise?

A silky chilled leek and potato soup enriched with cream and finished with fresh chives. Elegant and refreshing, it can be served cold or warm. Plan ahead: chill for at least 2 hours before serving cold. This reference files it under French soup: made in a blender, rated easy and about 50 minutes start to finish.

What can I use instead of leeks in Vichyssoise?

The entry for Vichyssoise calls for 4 leeks (white and light green parts), sliced, rinsed. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Vichyssoise dairy-free?

Yes. The dairy in Vichyssoise is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many carbs are in Vichyssoise?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 240 calories, with 5 g protein and 12 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Vichyssoise ahead?

Yes, it takes well to being made ahead. Refrigerate Vichyssoise for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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