AppetizerSoupSide Dish

Vichyssoise

Name: Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 pcs leek white and light green parts only, thinly sliced; 400 g potato peeled and diced; 1 pcs yellow onion finely chopped; 960 ml vegetable broth; 240 ml heavy cream; 2 tbsp butter; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp chive freshly chopped (optional)

A classic chilled French soup, Vichyssoise is made from puréed leeks, potatoes, onion, and cream. It's a surprisingly simple yet elegant dish, perfect for a light lunch or sophisticated appetizer.

An original recipe by Forkin

Total time: 2 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 457 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcsleek, white and light green parts only, thinly sliced
400 gpotato, peeled and diced
1 pcsyellow onion, finely chopped
960 mlvegetable broth
240 mlheavy cream
2 tbspbutter
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspchive, freshly chopped(optional)

Equipment

fine-mesh sieve · blender · large pot · knife · cutting board

The method

Step by step

1
Wash the leeks thoroughly, ensuring no dirt remains between the layers; slice the white and light green parts thinly.
About 5 min
Cook’s note: Cut the leeks in half lengthwise before slicing to make washing easier.
2
Melt the butter in a large pot or Dutch oven over medium heat.
About 1 min
3
Add the sliced leeks and chopped yellow onion to the pot.
4
Cook the leeks and onion gently for about 8-10 minutes, stirring occasionally, until very soft and translucent but not browned.
About 10 min
Cook’s note: Cooking slowly ensures a sweet base for the soup.
5
Stir in the diced potatoes, vegetable broth, salt, and black pepper.
6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
About 20 min
7
Remove the pot from the heat and let it cool slightly.
About 5 min
Cook’s note: Cooling prevents steam buildup when blending.
8
Carefully transfer the soup mixture to a blender or use an immersion blender to purée until completely smooth.
About 3 min
Cook’s note: Blend in batches if using a standard blender to avoid overfilling.
9
Strain the puréed soup through a fine-mesh sieve into a clean bowl for an extra smooth texture, pressing on the solids to extract all liquid.
About 5 min
Cook’s note: This step is optional but highly recommended for a truly refined Vichyssoise.
10
Stir in the heavy cream.
11
Taste and adjust seasoning with more salt or pepper if needed.
12
Cover the soup and refrigerate for at least 2 hours, or until thoroughly chilled.
About 2 hr
Cook’s note: Chilling overnight allows the flavors to fully meld.
13
Serve cold, garnished with fresh chopped chives.

Per serving

Nutrition

67%Score

Calories: 456.8kcal
Protein: 7g
Carbs: 46.1g
Fat: 29g
Fibre: 5.8g
Sugar: 10.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Vichyssoise in an airtight container in the refrigerator.