Vichyssoise {Chilled Leek and Potato Soup}
Vichyssoise is a classic chilled French leek and potato soup and delicious served as a starter on a warm summer day.
Prep Time15 minutes mins
Cook Time30 minutes mins
chill1 hour hr
Course: Appetizer, Main Course
Cuisine: French
Servings: 8 people
Calories: 136kcal
- 4 cups leeks mostly the white part, cleaned and sliced
- 4 cups potatoes baking or russet, chopped
- 6 cups water
- 1/2 cup sour cream
- 1 1/2 teaspoons kosher salt
- white pepper
- 1 bunch Chives for garnish
In a large Dutch oven or pot, add the leeks and potatoes and water and to a boil.
Cover and gently simmer for 20 to 30 minutes or until potatoes are tender when pierced.
Puree the soup in batches and transfer to a container. Chill soup.
Just before serving, whisk sour cream into chilled soup. Check seasoning and adjust. Serve with additional sour cream, creme fraiche or heavy cream and chives.
- Use russet or baking potatoes which are drier.
- The soup can be prepared the day before.
- Adjust the seasoning after adding the sour cream or creme fraiche.
- White pepper is best for this soup as it will keep it from looking "speckled".
Serving: 1g | Calories: 136kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 472mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2mg