Vichyssoise is the perfect warming soup to enjoy on cold days. A classic French dish, vichyssoise is a silky smooth, creamy soup made with potatoes, onions, and leeks. Rich with flavor and nutritionally beneficial, it can be served cold or hot depending on the occasion.
For example, a hot bowl of vichyssoise can make an excellent starter course before dinner while its chilled version makes for the perfect summer treat in warmer seasons. So whether you’re warming up from chilly weather or cooling down from a summer day, vichyssoise is an excellent choice all year round!
How good is Vichyssoise?
It's hard to deny the goodness of Vichyssoise. A silky-smooth, creamy soup served cold, the French classic is the perfect meal for anyone searching for a light yet scrumptious lunch. Packed with flavor from the leeks, potatoes, onions, and cream base, this delightful dish can be made ahead of time and enjoyed anytime – even outdoors on the warmest days. Some might think the concept too simple; however, the combination of these simple ingredients creates a truly remarkable taste that you won't soon forget!
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients needed to make Vichyssoise
- 3 T. unsalted butter
- 3 T. extra virgin olive oil
- 1-2 large cloves garlic, finely minced
- 3 large leeks, white and very light green parts only
- Sea salt and black pepper, to taste
- 4 c. Yukon Gold potatoes, peeled and diced (approximately 4-5 medium potatoes)
- 2 c. chicken broth, preferably organic
- ⅔ c. sour cream
- ⅓ c. heavy cream
- 3 T. fresh chives, finely chopped
Instructions for making Vichyssoise
- 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 the 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 the lid and transfer the purée into a large bowl. Repeat the process with the 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 it with fresh chives. Enjoy!
Vichyssoise is a cold creamy soup that is typically made with leeks, potatoes, and cream. The original French recipe for this delicious soup can be expanded upon in a variety of ways to excite the taste buds.
One variation uses cooked carrots as a substitute for potatoes which adds a subtle sweetness to the soup in addition to brightening up its color.
Another variation uses horseradish in place of cream, which gives it an interesting kick. Substitute sour cream or crème fraîche for the cream giving an even more pronounced flavor to Vichyssoise.
Finally, fresh herbs like dill, cilantro, and chives can be used to impart additional flavor and color in lieu of heavy seasoning.
All these variations make Vichyssoise even more enjoyable and give diners countless opportunities to enjoy a unique culinary experience.
Vichyssoise, a classic soup made with potatoes, leeks, and cream, is a timeless fan favorite. But storage of this creamy deliciousness can be quite tricky - when properly refrigerated in an air tight container or jar, Vichyssoise will last for up to two or three days; however, if stored at room temperature it should only be consumed within two hours. Although these storage rules may seem strict, they are essential for preserving overall quality and flavor.
Making a delicious Vichyssoise isn't hard, but there are certain top tips one should follow for the best results.
Firstly, make sure to use high-quality potatoes for maximum flavor.
Secondly, be mindful of the temperature at which you simmer the soup; too hot and it will scald, too cool and it won't get that creamy texture.
Thirdly, puree the soup until it's velvety smooth.
To top off your perfect Vichyssoise, add a swirl of cream and top with freshly minced chives before serving! With these top tips in mind, you'll be throwing dinner parties with gourmet Vichyssoise in no time!