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Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 25 mins
The main difference between vichyssoise and potato-leek soup is the temperature at which each is served. Potato-leek soup is usually served hot, while vichyssoise is served cold, making the latter a nice, chilled offering during the summer months.
Because classic vichyssoise is a creamy golden beige color, only the white and light-green parts of the leeks are used in this recipe. Although not many American recipes make use of the dark-green tops of leeks, they're actually perfectly edible! Slice them super-thin and fry in oil to make leek oil and crispy leeks, both of which you can use to top a variety of dishes.
When it comes to choosing which potato to use for vichyssoise, you can opt for Yukon golds, plain old russets, white potatoes, or a mix. Avoid red potatoes because they're waxier and retain their shape well during cooking, which means less creamy results when it comes to making soup.
Once you’ve made this, let us know how you liked it by leaving us a comment down below!
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Ingredients
- 3 Tbsp.
butter
- 3
large leeks, white and light-green parts thinly sliced and rinsed well
- 1
medium yellow onion, finely chopped
- 1 1/4 tsp.
kosher salt
- 3/4 tsp.
freshly ground black pepper
- 1/4 tsp.
ground white pepper
Pinch of freshly grated nutmeg
- 2 lb.
white potatoes (about 5 medium), peeled and chopped
- 4 cups
low-sodium chicken broth or water
- 2 cups
half-and-half
- 1 cup
ice cubes
Sour cream or crème fraîche and sliced chives, for serving (optional)
Directions
- Step 1In a large pot over medium-high heat, melt butter. Add leeks, onion, salt, black pepper, white pepper, and nutmeg. Cook, stirring occasionally, until softened and slightly golden, about 20 minutes.
- Step 2Stir in potatoes and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are falling apart, about 30 minutes.
- Step 3Remove from heat and let cool 5 minutes. Using an immersion blender, blend soup until smooth. If desired, pass through a fine-mesh sieve to remove any remaining chunks. Stir in half-and-half and ice, then transfer to the refrigerator to chill until cold.
- Step 4Divide soup among bowls. Top with a dollop of sour cream and chives, if using.
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