Vichyssoise (Classic Chilled Potato & Leek Soup)
This Vichyssoise is a classic French-inspired chilled soup, made with creamy Yukon Gold potatoes, tender leeks, and a rich blend of sour cream and heavy cream. Smooth, velvety, and refreshing, it's the perfect dish for warm weather or an elegant starter for any occasion.
Equipment
- Large high-sided skillet
- Mixing bowls
- Whisk
- Blender or immersion blender
- Airtight storage container
Ingredients
For the Soup:
- 3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1-2 large cloves garlic, finely minced
- 3 large leeks, white and very light green parts only, thinly sliced
- Sea salt & black pepper, to taste
- 4 cups Yukon Gold potatoes, peeled and diced (approximately 4-5 medium potatoes)
- 2 cups chicken broth (preferably organic)
For the Creamy Finish:
- ⅔ cup sour cream
- ⅓ cup heavy cream
For Garnish:
- 3 tablespoons fresh chives, finely chopped
Instructions
- Step 1: Sauté the Leeks & GarlicIn a large, high-sided skillet over medium heat, melt butter and olive oil together.Add the minced garlic and sliced leeks, cooking for 4-5 minutes, stirring occasionally, until the leeks are tender. Avoid browning them, as this can affect the soup’s delicate flavor.
- Step 2: Simmer the PotatoesStir in the diced potatoes and chicken broth, then increase the heat to high until the mixture reaches a rapid boil.Immediately reduce heat to medium-low, cover loosely, and let simmer for 25-30 minutes, or until the potatoes are fork-tender.
- Step 3: Prepare the Creamy MixtureWhile the potatoes are simmering, whisk together the sour cream and heavy cream in a medium bowl.Season with salt and black pepper, to taste, and set aside.
- Step 4: Blend the Soup Until SmoothRemove the skillet from the heat and let it cool for a few minutes.Carefully transfer the mixture to a high-powered blender, working in batches if necessary. Do not fill the blender more than ⅓ full, and make sure the lid is vented to prevent splattering.Blend on high for 1-2 minutes until the soup is completely smooth.
- Step 5: Temper & Combine the Cream MixtureIn a large bowl, add 2-3 tablespoons of the warm puréed soup to the sour cream mixture, stirring to combine.Slowly whisk the tempered cream mixture into the blended soup until fully incorporated.Taste and adjust seasoning with additional salt and black pepper, if needed.
- Step 6: Chill & ServeAllow the soup to cool completely before transferring to an airtight container. Refrigerate for at least 3 hours, preferably overnight, for the flavors to develop.To serve, divide the chilled soup among bowls and garnish with fresh chives.Enjoy this silky, elegant soup!
Notes
Pro Tips & Variations
- For a lighter version, replace heavy cream with whole milk or a dairy-free alternative like coconut cream.
- No blender? Use an immersion blender directly in the pot for easy puréeing.
- Prefer a warm soup? While traditionally served cold, Vichyssoise can also be enjoyed warm—simply reheat gently before serving.
- Pairing Suggestion: Serve with crusty bread or a light salad for a well-rounded meal.