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Vichyssoise (Chilled Potato Leek Soup)

Vichyssoise (Chilled Potato Leek Soup) — a soup recipe, 10 ingredients, about 40 min.

Serves 8 · 40 min · Soup

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 6–8 medium Idaho potatoes
  • 1 lb butter
  • 4 large diced leeks (white and yellow parts only)
  • 1 bunch diced shallots (white bases only) or green onions
  • 1½ tbsp chicken bouillon or add homemade stock
  • 1 tbsp white pepper
  • 1 cup white wine
  • 1½ quarts heavy whipping cream
  • 1 quart milk
  • 1 cup shallot tops
Make it lactose-friendly
  • 1 lb butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1½ quarts heavy whipping cream → lactose-free whipping cream or chilled coconut cream
  • 1 quart milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Peel potatoes and remove all brown and discolored areas.
  2. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
  3. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
  4. In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
  5. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
  6. Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
  7. Chill the soup.
  8. Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0