Recipes for Foods of the Day, Week, and Month

VICHYSSOISE SOUP (Chilled Potato and Leek Soup) – November 18 – National Vichyssoise Day

VICHYSSOISE SOUP (Chilled Potato and Leek Soup) – November 18 – National Vichyssoise Day
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VICHYSSOISE SOUP (Chilled Potato and Leek Soup) – November 18 – National Vichyssoise Day

Vichyssoise soup is a chilled potato and leek soup that can also be served warm.

This Vichyssoise soup is best with fresh leeks, but that is hard in November when it is National Vichyssoise Day.  I prefer to use half and half over milk, it gives it a creamier texture, but you substitute for milk if you prefer.

Many people credit this dish to France or a French Chef that grew up near the town of Vichy France.  Others credit it to originating in America by Julia Child, but it doesn’t matter who created this dish originally.  My version is good either hot or chilled, I prefer hot but that is my preference.

  • Author: Al
  • Prep Time: 10
  • Cook Time: 45-60
  • Total Time: 55-70 minutes plus chill time
  • Yield: 4
  • Category: Lunch, Dinner, Side Dish, Vegatarian
  • Method: Stove top
  • Cuisine: French, American

Ingredients

  • 4 medium leeks, washed and sliced thin using only the white part
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound potatoes, peeled and cut into ½ inch cubes
  • 3 cups chicken broth or vegetable broth if vegetarian
  • 2 cups half and half
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons finely chopped chives

Instructions

  1. n a large pot over medium-low heat add the olive oil and butter.  When the butter has melted, add the leeks and cook until they are soft, about 5 minutes, stirring as necessary.  Add the potatoes and chicken broth.  Bring to a boil, then turn down to medium, cover and simmer until the potatoes are soft, about 15 minutes.  Remove from heat.
  2. Place the soup in a blender in small batches, don’t fill the blender more than ½ full, blend until smooth.  When smooth pour the soup into another large pot.
  3. In a small saucepan place the half and half over low heat, slowly raising the heat to medium-high.  Once the half and half is up to medium-high heat, pour into the soup.
  4. Turn the stove to medium-high heat and bring the soup to a boil, then turn down to low.  Add salt and pepper to taste.
  5. Remove from heat and place the pot on a sturdy wire rack to allow the soup to cool to room temperature quickly.
  6. Cover the pot with plastic wrap and refrigerate until chilled.  Once chilled it can be served, sprinkle the chives over the top when serving.

Notes

You can substitute vegetable broth for a vegetarian option.

Nutrition

  • Serving Size: 2 cups
  • Calories: 270
  • Sugar: 11.4
  • Sodium: 1426.7
  • Fat: 8.8
  • Saturated Fat: 3.4
  • Carbohydrates: 42.1
  • Fiber: 4.5
  • Protein: 7.6
  • Cholesterol: 17.2

Keywords: Leeks, Potatoes, Soup, National Vichyssoise Day

 

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