Indulge in the creamy elegance of vichyssoise, a classic French soup that combines the delicate flavors of leeks, potatoes, and cream. This versatile dish can be served hot or cold, making it perfect for any occasion. Discover three variations of this timeless soup in our carefully curated collection of recipes. From the traditional vichyssoise to a modern twist with roasted red peppers, each recipe offers a unique culinary experience. Whether you're a seasoned chef or a home cook looking for a new favorite, our vichyssoise recipes will guide you through the process of creating this luscious soup.
Here are our top 6 tried and tested recipes!
CHILLED POTATO AND LEEK SOUP - VICHYSSOISE
Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.
Provided by PaulaG
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
- Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
- Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
- Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
- Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
- Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
- When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
- To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.
VICHYSSOISE (LEEK AND POTATO SOUP)
Make and share this Vichyssoise (Leek and Potato Soup) recipe from Food.com.
Provided by alleycatb
Categories Lunch/Snacks
Time 35m
Yield 8 cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- saute onions and leeks in butter for a few minutes until tender.
- add thinly sliced potatoes and stock.
- simmer till potatoes are cooked,.
- remove from heat.
- add cream
- blend or mash if you like.
- add mace salt and white pepper
- serve topped with the optional chives or water cress.
- OR chill in freezer or fridge
- add cucumber and chives and serve.
Nutrition Facts : Calories 393.2, Fat 22, SaturatedFat 12.8, Cholesterol 71, Sodium 343, Carbohydrate 41.1, Fiber 4.2, Sugar 7.5, Protein 9.7
CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)
I got the original recipe for this from Cooks.com. I love potato and leek soup and didn't want to spend the time watching this or heating up the kitchen so doing it in my crock pot was perfect. When this was finished cooking I pureed the soup. You don't have to do this if you don't want to, but this is the way I like it.
Provided by Chef Joey Z.
Categories Vegetable
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cut all the above vegetables into bite size pieces.
- Put all the ingredients into the crock pot except the milk and chives.
- Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
- Stir in the milk during the last hour of cooking.
- Serve with chopped chives as a garnish.
- Bon Appetit.
CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)
"Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.
Provided by Random Rachel
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
- Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
- Purée the soup with an immersion blender.
- Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
- Before serving, thin the soup with water or milk if necessary-it should be the consistency of heavy cream. Serve cold, and garnish with chives.
Nutrition Facts : Calories 266, Fat 17.6, SaturatedFat 10.7, Cholesterol 62.5, Sodium 63.9, Carbohydrate 23.4, Fiber 2, Sugar 6.9, Protein 5.2
FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)
I can't remember who gave me this years ago, but I have made it many, many times in its different guises
Provided by Nelly
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl.
- Cover and microwave on high for 20 minutes.
- Have the hot stock ready and add to the cooked vegetables.
- Cook for a further 5 minutes, then add salt and pepper to taste.
- Blend till smooth in blender.
- Enjoy.
- This recipe is a real work-horse; you can ring the changes using other vegetables, like celery, carrot, etc.
- Just use them instead of the leeks and you'll have'cream of celery','cream of carrot'whatever.
- You can make it part-chunky or smooth in the blender.
(VICHYSSOISE) LEEK AND POTATO SOUP
Vichyssoise or Leek and Potato Soup is one of my all time favourites. This particular recipe uses no milk. It is creamy and delicious. I had a bowl this morning and squeezed a little lemon juice in mine, it gave the soup another layer of flavour. I love this recipe.
Provided by Jo Zimny
Categories Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Heat up a large soup pot and melt the coconut oil over medium heat.
- 2. Add the cleaned leeks, onion and sea salt. Saute for about 5 minutes. Stir often until the leeks and onions are transparent.
- 3. Add the garlic and stir well. Saute for 1 more minute.
- 4. Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
- 5. Remove the soup from the heat, add the cream (if using) rosemary and with a stick blender puree the soup until its totally smooth.
- 6. Serve this warm with your favorite crusty bread and if you like a splash of lemon. I love the soup with a little lemon.
- 7. Enjoy.
Tips:
- Use high-quality ingredients: Fresh leeks, potatoes, and chicken stock are essential for making a delicious vichyssoise. If you can, use organic vegetables and free-range chicken stock.
- Don't overcook the leeks: Leeks should be cooked until they are softened but still retain some of their bite. Overcooking them will make them mushy.
- Use a good immersion blender: An immersion blender is the best way to puree the soup until it is smooth and creamy. If you don't have an immersion blender, you can use a regular blender, but be careful not to over-blend the soup.
- Season the soup to taste: Vichyssoise should be seasoned with salt, pepper, and nutmeg. You can also add other herbs and spices, such as thyme, rosemary, or chives. Use a light hand when seasoning the soup, as you can always add more later.
Conclusion:
Vichyssoise is a delicious and versatile soup that can be served hot or cold. It is perfect for a summer lunch or dinner, or as a starter for a special occasion. With its creamy texture and delicate flavor, vichyssoise is sure to please everyone at your table.
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