Vichyssoise (cold leek and potato cream)

Name: Vichyssoise (cold leek and potato cream)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Potatoes 0.9 lb; Leeks (only the white part) 1 lb; Butter 3 ½ tbsp; Chicken broth defatted 4 ¼ cups; White pepper to taste; Nutmeg grated 1 pinch; Fine salt to taste; Fresh liquid cream 0.8 cup; Whole milk 1 cup; White onions 1 cup; Chives chopped 1 spoonful

it de fr es br

Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4
Cost: Average
Note + 4 hours of cooling

PRESENTATION

Chilled and creamy, Vichyssoise stands out as a traditional cold leek and potato soup that really feels just right for those warm-weather family meals.Most families know this classic French soup for its pale, velvety look and soft, smooth texture—nice and cool, always welcoming at the table when it’s hot outside.Because it highlights a gentle blend of leeks and potatoes, each bowl promises DELICIOUS refreshment, especially topped with simple chives or a swirl of cream for a great finish.Busy families and home cooks appreciate how it fits in easily, whether for weekend lunches, summer parties, or when you want a good appetizer that feels a little fancy.Serving this soup chilled sets a really friendly mood and gives that bright, upscale touch without pushing anyone out of their comfort zone, since the taste is mild and the presentation stays simple.Since it's subtle yet delicious, kids and grown-ups alike usually enjoy seeing a fresh, cool potato leek soup in the lineup—always nice for group gatherings.

This cream-based soup brings such a practical twist for busy families looking for both tradition and variety.Many home cooks love how Vichyssoise covers multiple needs—it’s a reliable light supper option, a fun starter for bigger meals, or just a refreshing snack after a long day.Plate it alongside crusty bread, simple sandwiches, even salads for a meal that absolutely works, making flexibility one of its biggest strengths.While smooth, mild flavors mean the soup never feels heavy, that gentle, sweet finish keeps it a hit again and again.Occasions like Mother’s Day, summer birthdays, or holiday picnics work especially well because everyone enjoys the touch of something elegant yet so approachable—pretty much a crowd pleaser.Great for folks who like experimenting with a traditional French soup but don’t want to give up comfort (or that special touch).Since it fits any meal, from outdoor lunches to school-night dinners, every spoonful of this refreshing soup delivers a relaxing, friendly vibe that always makes the mealtime feel special...and REALLY DELICIOUS.

INGREDIENTS: Potatoes 0.9 lb (400 g); Leeks 1 lb (450 g) - (only the white part); Butter 3 ½ tbsp (50 g); Chicken broth 4 ¼ cups (1 l) - defatted; White pepper to taste -; Nutmeg 1 pinch - grated; Fine salt to taste; Fresh liquid cream 0.8 cup (200 ml) -; Whole milk 1 cup (250 ml) -; White onions 1 cup (150 g); Chives 1 spoonful - chopped

Preparation

How to prepare Vichyssoise (cold leek and potato cream)

To begin preparing the Vichyssoise cream, wash and peel the potatoes, peel the onion, and cut off the green part of the leeks, keeping only the white part, then finely chop these ingredients.

Place the butter in a pot and let it melt, then add the finely chopped onion and leeks; let the vegetables wilt without coloring them for at least 10-15 minutes, covering with a lid.

Continue preparing your Vichyssoise by adding the chicken broth and finely chopped potatoes to the pot, then salt and pepper to taste, mix everything, and cook over low heat for at least 30 minutes, covering the pot with a lid.

Once cooked, remove the mixture from the heat and blend everything with a mixer;

add the milk, cream, and grated nutmeg, adjust the salt if necessary, and transfer the Vichyssoise cream to a container to cool to room temperature, then place it in the refrigerator for at least 4 hours.

Advice

If desired, before placing the Vichyssoise cream in the refrigerator, you can strain it to make it even smoother and finer on the palate; you can also decide to serve it accompanied by golden croutons in butter and, as a variant to chives, with a watercress cream and chervil leaves.

For the translation of some texts, artificial intelligence tools may have been used.

Vichyssoise (cold leek and potato cream)

PRESENTATION

How to prepare Vichyssoise (cold leek and potato cream)

Advice

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