Recipes

Vichyssoise (Chilled Potato and Leek Soup)

This chilled soup is perfect to fight off any hot day
37 Ratings
100% would make again
Vichysoisse
Photo: Meghan Uno/Tasting Table

This silky soup is an ideal lunch as the days start to warm up. Leeks and potatoes are cooked down with cream and chicken stock before being puréed smooth. We also incorporate lime juice and zest to add brightness to this creamy, rich soup. The whole mixture is then chilled before serving for a cool start to any spring or summer meal.

Vichyssoise is known for being served cold, but feel free to serve it hot as well. You just have to strain out one cup of liquid before puréeing: When you chill the soup, the starches in the potatoes help thicken it, so it would be too thin if served hot as is. Either way, we promise you'll love it.

Vichyssoise (Chilled Potato-Leek Soup)

Recipe from the Tasting Table Test Kitchen

Yield: 6 cups

Prep Time: 20 minutes

Cook Time: 25 minutes, plus cooling and chilling time

Total Time: 45 minutes, plus cooling and chilling time

Ingredients

3 tablespoons unsalted butter

1½ pounds (4 medium) leeks, light green and white parts only, thinly sliced

2 garlic cloves, thinly sliced

1 yellow onion, thinly sliced

1 pound Yukon Gold potatoes—peeled, quartered and thinly sliced

4 cups chicken stock

2 thyme sprigs

1 tarragon sprig

1 oregano sprig

1 bay leaf

⅓ cup heavy cream, plus more for garnish

1 tablespoon lime juice

1 teaspoon lime zest

Kosher salt and freshly ground black pepper, to taste

Finely chopped chives, for garnish

Directions

1. In a 4-quart Dutch oven, melt the butter over medium heat. Add the leeks, garlic and onion, and sweat until translucent, 10 to 12 minutes. Add the potatoes and chicken stock, and bring to a simmer. Meanwhile, tie together the thyme, tarragon, oregano and bay leaf with kitchen twine, and add to the pot. Simmer until the potatoes are tender, 15 to 20 minutes.

2. Discard the herb bundle and, using an immersion blender, purée the soup until smooth. Stir in the heavy cream, lime juice and zest, then season with salt and pepper. Let the soup cool to room temperature, then chill the soup completely. Divide the soup between bowls and drizzle with a few drops of cream. Garnish with chives, then serve.

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