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classic vichyssoise

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days!

yield 8 servings
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For classic vichyssoise

  • 3 Tbsp
    butter
  • 3 lg
    leeks, thinly cut into half moon
  • 2 c
    white onions, finely chopped
  • 8 c
    russet potatoes (about 4 large ones), peeled and diced
  • 5 c
    low-sodium chicken broth
  • 2 c
    low-sodium vegetable broth
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/4 tsp
    ground himalayan sea salt, or more to taste
  • 1/2 Tbsp
    fresh tarragon, finely chopped
  • 1/2 Tbsp
    fresh basil, finely chopped
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 c
    35% heavy cream

How To Make classic vichyssoise

  • 1
    In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.
  • 2
    When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled.
  • 3
    Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
  • 4
    Note: Submerge peeled potatoes in cold water to prevent from browning.
  • 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=4jOSEmyySO8
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