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Vichyssoise: Easy and Elegant Cold Summer Soup

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On a warm Spring evening, nothing tastes more delicious than cold creamy potato Vichyssoise. This recipe is freely adapted from my mother’s vintage 1970’s cookbook, Soups for all Seasons.

Please don’t think about making Vichyssoise “healthier” by substituting milk for cream. It makes the soup taste watery and, in my humble opinion, ghastly.

Why not enjoy the full-creamy flavor in a moderate portion? Like my fellow food blogger Cheese Slave, I believe that smaller portions of natural, unprocessed high-fat foods are perfectly healthy for most people.

Confession: I make this soup in the winter and serve it hot. You can too. If you want to be comme il faut, call it Potage Parmentier when you serve it warm.

Vichyssoise

5-6 leeks, thinly sliced
5 medium-sized potatoes, peeled and coarsely sliced
3 tablespoons butter
Kosher salt and freshly ground pepper to taste
5 cups vegetable or chicken broth
1 cup heavy cream
1/2 cup half-and-half
Thinly sliced scallion or chopped chives for garnish

  1. Wash leeks and remove outer leaves, if yellowed. Pat dry.

  2. Thinly slice leeks.

    3. Some cooks use only the white of the leeks, but I include some green as well.
    Some cooks use only the white of the leeks, but I include some green as well.

  3. In a Dutch Oven or large heavy pot, melt butter over low flame.

    4. Melt butter over lowest flame and watch carefully to be sure it doesn't burn.
    Melt butter over lowest flame and watch carefully to be sure it doesn't burn.

  4. Raise flame to medium low, add leeks and stir to coat with butter. Fry leeks for 3-4 minutes until they soften.

  5. In the meantime, peel and coarsely slice potatoes.

    6. Slice potatoes about 1/2" thick.
    Slice potatoes about 1/2" thick.

  6. Add potatoes to leeks, stirring to incorporate. Cook vegetables for 3-4 minutes, stirring occasionally.

    7. Pan fry potatoes and leeks over a low flame for a few minutes.
    Pan fry potatoes and leeks over a low flame for a few minutes.

  7. Add 2 cups of broth to potatoes and leeks, cover and bring to simmer. Note: I’m a huge fan of Knorr Bouillon Cubes. I dissolve them with boiling water and use them whenever recipes call for broth.

  8. Lower flame to keep mixture on low simmer until potatoes are cooked very soft, about 20 minutes. Check occasionally and add more broth 1/2 cup at a time, as needed.

  9. Spoon potatoes and leeks and broth into a food processor and process, adding broth as needed to process smoothly.

    10. Spoon potatoes and leeks into food processor—you may need to process in two batches.
    Spoon potatoes and leeks into food processor—you may need to process in two batches.


    You will need to add broth to potato-leek mixture to purée smoothly.
    You will need to add broth to potato-leek mixture to purée smoothly.


    Purée until very smooth—this refined soup must be completely lump-free.
    Purée until very smooth—this refined soup must be completely lump-free.

  10. Transfer purée to a bowl and stir in cream. Add half-and-half— add as much half-and-half as you need to thin the soup. After soup chills you may add more if soup is too thick. Add salt and pepper to taste.

    11. Potato-leek purée will be very thick—almost like mashed potatoes.
    Potato-leek purée will be very thick—almost like mashed potatoes.

    Add as much half-and-half as you need to thin the soup. Keep in mind it will thicken slightly when completely chilled.
    Add as much half-and-half as you need to thin the soup. Keep in mind it will thicken slightly when completely chilled.

  11. Cover soup and chill completely for at least three hours.

  12. Garnish with sliced scallions or chopped chives and serve.


Serves six as a first course and four as a full meal.

9 Comments. Please leave another.

  2. Great minds think a like! I just had this…..last week!
    My stomach was kinda acting “funny” last week and for some reason, I wanted to have Potato and Leek soup…your hot Vichyssoise. I admit, I didn’t add as much heavy cream and half and half as this recipe calls for, but the creamy potato and the leek calmed my stomach. I can’t wait to try this real version.

    Thanks for the recipe.

    karen

    P.S. I’m referring your blog to a friend who’s always thinking about what to cook for dinner. She’ll love your weekly menu.

  3. @Iland Girl: Vichyssoise is also a nice make-ahead recipe for a summer entertaining…

    @Karen: Thanks for the referral!

  4. I’m fixing this soup on Friday for company and wonder what to serve with it? It is so hot, I don’t want to turn on the oven. Suggestions?

  5. Hi Roberta:

    As a main course, vichyssoise is delicious with one or more of the following:

    * A baguette, loaf of Italian bread or plate of assorted whole grain crackers
    * Platter of cheeses
    * Spinach or mesclun salad with a chopped apple or cubed seasonal fruit and maple-glazed pecans: https://www.copywriterskitchen.com/summer-fruit-and-spinach-salad-with-maple-glazed-pecans-recipe/

    Or you can serve vichyssoise as a starter with baguette then serve:
    * Grilled meat or chicken
    * Green bean salad –make in advance and chill Easy Oven Roasted Green Beans and add a splash of balsamic vinegar http:https://www.copywriterskitchen.com/dev/2009/09/23/easy-oven-roasted-green-beans-recipe/
    * Curried Coconut Rice Salad http:https://www.copywriterskitchen.com/dev/2010/05/28/curried-coconut-rice-salad-recipe/

    Hope this gives you some ideas.

  6. Thanks for your good suggestions. I’m so glad to know it is ok to use some of the green part of the leek. It is such a huge vegetable, I hate to waste what is left. Is there something else to do with the left over leek? I’ve never used leeks before. Thanks also for the photos for direction. Very helpful.

  7. You can chop the leek tops and combine them with aging or leftover vegetables/herbs from your fridge or pantry –carrots, celery, scallions, peppers and basil, oregano, marjoram and bay leaf–to make vegetable stock. Cover chopped vegetables and herbs with water and 1-2 teaspoons salt. Cover and simmer for a few hours. Strain vegetables and store broth in fridge or freezer.

    You can use the broth as a base for soups and rice dishes and to thin gravies and sauces.

    Here are some other suggestions for leek tops from Chowhound: http://chowhound.chow.com/topics/285439

  8. I just finished and it’s soooo good. I like it warm with some nice crusty bread. You are so right about using cream!

  9. @Yolanda: I’m glad you enjoyed the recipe. Yes–life is too short to live without a little dash of heavy cream. : >

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