Vichyssoise Recipe – Cold Leek and Potato Soup

Ingredients

3 large leeks, white and light green parts only
2 tablespoons unsalted butter
1 medium onion, sliced
1 1/2 pounds Yukon Gold potatoes, peeled and cubed
5 cups chicken broth
1 cup heavy cream
1 teaspoon salt, plus more to taste
1/4 teaspoon white pepper
Fresh chives, finely chopped
Extra cream for garnish (optional)

Directions

Trim the dark green tops from the leeks and slice the white and pale green sections lengthwise. Rinse each layer very well under cold running water because dirt often hides between the layers. Pat dry and slice thinly. Peel the potatoes and cut them into even cubes so they cook evenly and create a smooth puree later.

Melt the butter in a large heavy-bottomed soup pot over medium-low heat. Add the sliced leeks and onion. Stir frequently for about 10 minutes until they become soft, buttery, and fragrant. Do not allow them to brown because browned leeks can make the soup taste bitter and change the traditional pale color.

Stir the cubed potatoes into the softened leeks so they absorb the buttery flavor. Pour in the chicken broth and gently stir everything together. Increase the heat slightly and bring the soup to a light simmer rather than a rapid boil.

Let the soup cook uncovered for 20 to 25 minutes. The potatoes should become very soft and easily break apart when pressed with a spoon. Properly cooked potatoes are important for the smoothest texture.

Remove the pot from the heat and allow it to cool for several minutes. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until completely smooth and silky. Avoid overfilling the blender because hot soup expands quickly.

Strain for extra smooth texture if desired. For a restaurant-style finish, pour the blended soup through a fine mesh strainer into a clean bowl. This removes any remaining fibers from the leeks and creates an incredibly velvety texture.

Stir in the heavy cream, salt, and white pepper. Taste the soup carefully and adjust the seasoning if needed. The flavor should taste mild, creamy, and balanced without being overly salty.

Allow the soup to cool to room temperature before covering it and placing it in the refrigerator. Chill for at least 4 hours, though overnight is even better. The soup thickens slightly and develops deeper flavor as it rests.

Stir the chilled soup well before serving. Ladle into cold bowls and garnish with chopped fresh chives, a swirl of cream, or homemade croutons. Serve immediately while cold and refreshing.