Chilled Leek and Potato Vichyssoise
Chilled Leek and Potato Vichyssoise is luxuriously smooth, with sweet, mellow leeks and tender potatoes blended into a creamy, velvety soup. A hint of butter enriches the flavor while a cool serving temperature makes it especially refreshing. Perfect as an elegant starter for warm-weather dinners or a refined lunch with crusty bread.
- Prep15 min
- Cook40 min
- Serves5
- DifficultyEasy
- 1
Melt butter in a large saucepan over medium-low heat, then add the leeks and onions. Cook, stirring, until soft but not browned, about 8 minutes.
- 2
Add the potatoes and stock; season with salt and pepper to taste. Bring to a boil, then lower the heat to low and simmer gently for 30 minutes.
- 3
Blend the soup in a blender or food processor until very smooth. Let the soup cool, then transfer it to a bowl or jug and refrigerate until chilled, at least 4 hours. Gently stir in the cream before serving.
- Calories 243.7 kcal Moderate
- Protein 1.74 g Low Source
- Carbs 5.59 g Moderate
- Total Fat 22.15 g High
- Saturated Fat 13.45 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 65.3 mg High
- Sodium 298.86 mg Moderate
- Fiber 0.91 g Low Source
- Sugar 1.34 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 50.78 mg Low Source
- Iron 0.16 mg Low Source
- Potassium 152.37 mg Low Source
- Vitamin A 46.21 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Onions 🧅
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