Vichyssoise (Classic French Chilled Leek and Potato Soup)

Chilled potato and leek soup, traditionally served cold with cream.

Ingredients (Serves 4–6)

• 3 large leeks, white and light green parts only, cleaned and sliced

• 3 medium potatoes, peeled and diced

• 1 onion, chopped

• 2 tbsp unsalted butter

• 1 liter chicken or vegetable broth

• 150 ml heavy cream

• Salt and freshly ground black pepper

• Chives, finely chopped, for garnish

Preparation

1. Sauté vegetables:

   • Melt butter in a large pot over medium heat.

   • Add leeks and onion, cooking gently until softened (5–7 minutes).

2. Add potatoes and broth:

   • Stir in diced potatoes and pour in the broth.

   • Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.

3. Blend the soup:

   • Remove from heat and puree the soup using an immersion blender or regular blender until smooth.

4. Add cream and chill:

   • Stir in heavy cream.

   • Cool to room temperature, then refrigerate for at least 2 hours before serving.

5. Serve:

   • Serve cold, garnished with finely chopped chives.

   • Optional: drizzle with a little extra cream for presentation.

Serving Suggestions

• Serve as a chilled starter during warm-weather meals.

• Pair with crusty French bread or light white wine.

Cooking Tips

• Use only the tender white and light green parts of leeks for delicate flavor.

• For a smoother texture, strain the soup through a fine sieve after blending.

• Ensure the soup is well chilled for the authentic Vichyssoise experience.