Vichyssoise—a cold potato leek soup—might be just what I need right now. It’s smooth and easy on the stomach. It’s a good appetizer option to provide some nourishment without being too heavy.
Contents
Vichyssoise soup recipe
Vichyssoise (vee-shee-SWAHZ) is a classic cold soup with a rich and creamy texture. It’s typically made with leeks, potatoes, onions, chicken broth, and heavy cream.
This cold potato soup is often served chilled in the warm weather or elegant dining. However, it can also be enjoyed warm. This makes it a versatile dish suitable for various occasions throughout the year.
Despite its French name, the soup was actually invented by Chef Louis Diat at the Ritz Carlton in New York City in the early 20th century. The name is derived from the French town of Vichy, near Diat’s hometown. Its National Day is November 18.
Vichyssoise is a comforting and elegant addition to any meal. Its unique combination of flavors makes it a delightful starter or light meal option. It pairs beautifully with crusty bread or a crisp salad.
Here is how to make vichyssoise:
Classic Vichyssoise
Nutrition
Ingredients
- 3 leeks white and light green parts only, cleaned and sliced
- 1 onion finely chopped
- 2 tbsp unsalted butter
- 3 cups potatoes peeled and diced
- 4 cups chicken or vegetable broth I used veggie broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or green onions chopped, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add leeks and onions, cooking until softened, about 5 minutes.
- Add the potatoes and continue to cook for another 3 minutes.
- Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Stir in the milk and heavy cream, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Garnish with chopped chives and green onions before serving.
SIMILAR RECIPES
Pairing suggestions
Vichyssoise is paired with many dishes and drinks. Here are some serving suggestions:
1 Drink Pairings
- Non-alcoholic Drinks
- Cucumber-infused water is a refreshing choice.
- Sparkling Water pairs well with the soup.
- Iced tea cleanses the palate between spoonfuls of the rich soup.
- Apple juice spritzer
- Wine:
- Crisp white wines (Chablis, Sancerre) are a great match
- Light Chardonnay complements the richness of the soup
- Champagne or sparkling wine enhances the dining experience
- Food Pairings
- Fresh bread or savory scones complement the soup’s creamy texture and mild flavors.
- Roast chicken can pair well with vichyssoise soup.
- Bacon and Parmesan Crumble adds a delightful contrast in texture and flavor.
- Poached salmon or shrimp cocktail offers a refreshing contrast to vichyssoise.
- Blue crab or seared scallops add a sophisticated twist to the dish.
- Light green salads or grain salads provide a refreshing contrast to the richness of the soup.
- Soft cheeses like goat cheese or brie enhance the soup’s creamy texture.
Variations
Here are some notable variations of Vichyssoise:
- Herb Infusion adds herbs like thyme, chives, or dill.
- Vegetable Addition
- Arugula adds a peppery taste to the soup
- Zucchini is replaced for potato
- Cucumber and lettuce provide a refreshing and crisp texture
- Fennel introduces a subtle anise flavor
- Broccoli or asparagus adds depth and color to the traditional recipe
- Sweet potato is used instead of regular potato. This adds sweetness and a vibrant color.
- Flavor Enhancements use lemongrass for a citrus twist, add crispy garlic chips for a savory crunch, or include curry powder or shallot.
- Vegetarian versions
- Swap chicken broth for vegetable broth
- Add sautéed mushrooms
- Omit cream and use olive oil instead (vegan version)
- Savory vichyssoise adds bacon and smoked salmon slices to the soup.