Vichyssoise (Chilled Leek and Potato Soup)
Why this recipe works
- Silky chilled texture: Potato gives the soup body while double cream rounds it out, creating a smooth finish once blended and chilled.
- Gentle cooking: Cooking the leeks slowly without colouring keeps the flavour sweet, delicate and clean rather than browned or heavy.
- Designed to be chilled: The soup needs time in the fridge, making it a practical option to prepare before serving.
Get the most out of this recipe
Timing notes
- Chill thoroughly: Allow the soup to become properly cold before serving; the texture firms slightly and the flavour settles as it chills.
- Serve straight from the fridge: Vichyssoise is at its best well chilled, so keep it refrigerated until just before ladling into bowls.
Texture tips
- Blend while still warm: Blending before the soup is fully cold helps the potato, stock and cream emulsify into a smoother texture.
- Loosen after chilling: If the soup thickens too much in the fridge, whisk in a little cold vegetable stock until it has a pourable consistency.
Ingredient notes
- Wash leeks carefully: Leeks often hold grit between their layers, so trim, split and rinse them well before slicing.
- Season with chilling in mind: Cold food tastes less seasoned, so the soup should be slightly more assertive before it goes into the fridge.
Make-ahead tips
- Make ahead: Prepare and chill the soup in advance, then stir well before serving to bring the texture back together.
- Add garnishes last: Chop the chives close to serving and finish with olive oil in the bowl, so the garnish stays fresh and bright.
Equipment you'll need
Ingredients
Instructions
- Melt the butter in a saucepan over a low heat. Trim and wash the leeks well (grit hides between the layers), then slice them. Add the leeks with 1 tsp of the salt and cook gently for 10 to 12 minutes until very soft but not coloured.
- Peel the potatoes and cut into roughly 2 cm pieces. Add the potatoes to the pan, stir to coat in the buttery leeks, then pour in the vegetable stock. Bring to a gentle simmer and cook for 15 to 20 minutes until the potatoes are completely tender.
- Take the pan off the heat and let the soup cool for 10 minutes. Blend until perfectly smooth, working in batches if needed, then return to the pan or decant into a mixing bowl. Stir in the double cream, remaining salt, and the white pepper.
- Taste and adjust seasoning, keeping it slightly more seasoned than you think, as chilling dulls flavours. Cool to room temperature, then cover and chill until properly cold and silky. Aim for at least 2 hours, or longer if you have time.
- Finely chop the chives. Ladle the chilled soup into bowls, scatter over the chives, and finish each portion with a small drizzle of extra virgin olive oil. Serve straight away while cold.
Recipe notes
Tips
- For the smoothest texture, blend while the soup is still slightly warm, then chill; it emulsifies better and feels silkier.
- If the soup thickens too much after chilling, whisk in a splash of cold vegetable stock until it pours easily.
- Food safety: cool the soup quickly and refrigerate promptly; if serving to pregnant people, young children, or older adults, keep it well chilled and do not leave it out at room temperature for long.
Substitutions
- Replace double cream with crème fraîche for a slightly tangier finish; stir it in off the heat before chilling.
- Replace unsalted butter with extra virgin olive oil for a lighter, dairy-free base (the flavour will be less rich).
- Replace fresh chives with fresh parsley for a different but still fresh, herby garnish.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge and stir well before serving, as it can separate slightly. This soup is best served cold; if you prefer it warm, reheat very gently without boiling once the double cream is in.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (35min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk
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