Vichyssoise (Cold Leek and Potato Soup)
Why this recipe works
- Smooth, creamy finish: Blending tender potatoes and leeks creates body before the double cream adds a rounded, silky finish.
- Gentle leek cooking: Sweating the leeks slowly keeps their flavour sweet and delicate rather than browned or harsh.
- Designed to chill: The soup needs time in the fridge, so it works especially well when prepared ahead of serving.
- Clean cold serving: Serving it well chilled gives the rich soup a lighter, fresher feel, especially with chopped chives on top.
Get the most out of this recipe
Timing notes
- Cool before adding cream: Let the blended soup cool to room temperature before stirring in the double cream for the cleanest texture and flavour.
- Chill thoroughly: Vichyssoise should be properly cold before serving; the chilling time is part of the recipe, not just storage.
- Stir before serving: Cold potato soups thicken as they stand, so stir well and loosen with a little vegetable stock if needed.
Ingredient notes
- Clean the leeks well: Split the leeks lengthways and rinse between the layers to remove grit before slicing.
- Use waxy, creamy potatoes: Yukon Gold potatoes give body without making the soup feel heavy or overly starchy.
- Choose white pepper: White pepper keeps the seasoning subtle and preserves the pale, classic appearance of the soup.
Texture tips
- Blend until fully smooth: A thorough blend is important here, as vichyssoise should feel silky rather than rustic or chunky.
- Loosen after chilling: If the soup sets too thick in the fridge, whisk in a little cold vegetable stock until it reaches a pourable consistency.
Make-ahead tips
- Make it in advance: Prepare the soup earlier in the day or the day before, then keep it covered and well chilled until serving.
- Keep cold until needed: Return the soup to the fridge after stirring or adjusting the consistency so it stays properly chilled for service.
Equipment you'll need
Ingredients
Instructions
- Melt the butter in a large pot over a low heat. Trim the leeks, split lengthways, rinse well, then slice. Add the leeks and cook gently for 10 to 12 minutes until soft and sweet, without letting them colour.
- Peel the potatoes and cut into small chunks. Add the potatoes to the pot, pour in the vegetable stock, and bring to a gentle simmer. Cook for 15 to 20 minutes until the potatoes are very tender.
- Take the pot off the heat and blend until completely smooth. Stir in the fine sea salt and white pepper, then leave the soup to cool to room temperature. Once cool, stir in the double cream until fully combined.
- Transfer the soup to a bowl, cover, and chill until properly cold. Finely chop the chives. Serve the vichyssoise cold, sprinkled with chives.
Recipe notes
Tips
- For the cleanest flavour, keep the heat low when sweating the leeks so they soften without browning.
- If the soup thickens too much after chilling, whisk in a small splash of vegetable stock to loosen it before serving.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised double cream and chill the soup promptly after cooling.
Substitutions
- Replace double cream with crème fraîche for a slightly tangier finish.
- Replace fresh chives with fresh dill for a softer, herby note.
Storage
- Refrigerate up to 3 days
- Store in a sealed container in the fridge and keep well chilled. Stir before serving; if it has thickened, loosen with a little vegetable stock and re-season to taste.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 40min (25min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk
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