Classic French Vichyssoise Soup Recipe

Ingredients

  • 4 leeks, white and light green parts only, chopped
  • 1 onion, chopped
  • 2 tablespoons unsalted butter
  • 4 cups chicken broth
  • 4 potatoes, peeled and chopped
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt, or to taste
  • Chopped fresh chives for garnish

Steps and instructions

  1. Clean the leeks and the onion, then chop them into small pieces.
  2. In a large pot, melt the butter over medium heat.
  3. Add the chopped leeks and onion to the pot and cook until they become soft but not brown, stirring occasionally.
  4. Add the chicken broth, potatoes, salt, white pepper, and nutmeg to the pot, then bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and let the mixture simmer for about 30 minutes, or until the potatoes are very soft.
  6. Remove the pot from the heat and let it cool slightly before blending. Using a blender or immersion blender, carefully puree the mixture until it is smooth.
  7. Stir in the heavy cream, then taste and adjust seasoning if necessary.
  8. Chill the soup in the refrigerator until it is very cold, at least 2 hours or overnight.
  9. When ready to serve, pour the soup into individual bowls and garnish with chopped fresh chives.

Tools for making

Recipe variations

  • Vegetarian/Vegan: Substitute vegetable broth for the chicken broth and use plant-based cream or coconut milk instead of heavy cream.
  • Gluten-Free: Ensure all ingredients, including the chicken broth, are gluten-free and use a gluten-free flour or cornstarch as a thickening agent if needed.
  • Herb-infused: Add a handful of fresh herbs such as thyme, parsley, or dill to the soup while it simmers for an extra burst of flavor.
  • Garnish variations: Instead of chives, try topping the soup with crispy bacon bits, sautéed mushrooms, or a drizzle of truffle oil.
  • Spiced Vichyssoise: Add a pinch of cayenne pepper or a sprinkle of paprika for a hint of heat.
  • Chunky Vichyssoise: Instead of pureeing the soup until smooth, blend it partially so that there are still small chunks of vegetables remaining.
  • Seafood twist: Add cooked shrimp, crab meat, or lobster chunks to the soup for a seafood twist.
  • Roasted vegetables: Roast the leeks, onions, and potatoes in the oven before adding them to the pot for a deeper, caramelized flavor.
  • Lighter version: Substitute part or all of the heavy cream with milk or low-fat yogurt for a lighter version of the soup.
  • Chilled cucumber vichyssoise: Add peeled and chopped cucumber to the soup along with the leeks and onions for a refreshing twist.

Recipe overview

Vichyssoise is a classic French soup known for its smooth, creamy texture and refreshing taste. Traditionally served chilled, this soup is a perfect starter for a summer meal but can also be enjoyed warm during the cooler months. It's made with simple ingredients like leeks, onions, potatoes and heavy cream, which are cooked together and then pureed to create a velvety, rich soup. Seasoned with white pepper and nutmeg, Vichyssoise has a slightly spicy undertone that adds depth to its flavours. Finally, it's garnished with fresh chives for a pop of color and a burst of freshness. Easy to prepare and incredibly satisfying, this Vichyssoise recipe is a must-try for anyone looking for a new soup to add to their repertoire.

Common questions

  1. Can I use different types of onions? Yes, you can use different types of onions in this recipe. However, keep in mind that the flavor may vary slightly depending on the type of onion you choose.
  2. Can I substitute vegetable broth for chicken broth? Yes, you can substitute vegetable broth for the chicken broth to make a vegetarian version of this recipe.
  3. Can I use milk instead of heavy cream? While you can use milk as a substitution for heavy cream, it will result in a lighter and less creamy texture. The heavy cream adds richness to the vichyssoise, but if you prefer a lighter version, you can use milk instead.
  4. Can I freeze vichyssoise? It is not recommended to freeze vichyssoise as the texture and taste may be altered upon thawing. It is best enjoyed fresh or stored in the refrigerator for a few days.
  5. Can I adjust the seasonings to my taste? Yes, you can adjust the seasonings such as salt, white pepper, and nutmeg to your personal preference. Taste the soup before chilling and add more seasoning if desired.

Serving dishes and utensils

  • Blender - A blender is useful for pureeing the soup until it is smooth.
  • Immersion blender - An immersion blender can be used as an alternative to a regular blender for pureeing the soup.
  • Soup bowls - Soup bowls are ideal for serving the Vichyssoise.
  • Chopping board - A chopping board is necessary for chopping the leeks and onion.
  • Chef's knife - A chef's knife is essential for cutting and chopping the vegetables.
  • Large pot - A large pot is required for cooking the soup.
  • Stirring spoon - A stirring spoon is needed for stirring the soup while it cooks.
  • Refrigerator - A refrigerator is necessary for chilling the soup before serving.

Origin stories

Vichyssoise is a classic French soup, known for its velvety texture and refreshing taste. Despite its seemingly authentic French roots, this chilled, creamy leek and potato soup was actually invented in the United States. French chef Louis Diat, who was working at the Ritz-Carlton in New York City, created the dish in 1917. Diat hailed from Montmarault, a small town near Vichy in France, and named the soup after his hometown. The dish was a nod to his childhood when his mother would make hot leek and potato soup and he, along with his brother, would add cold milk to it to cool it down during the warmer months. Hence, a summer classic was born.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.