French > Soup > Potato Soup > Vichyssoise

Vichyssoise with Chives Recipe

Ingredients with Measurements:
- 4 leeks, white and light green parts only, sliced
- 2 tablespoons unsalted butter
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh chives

Special Equipment Needed:
- Blender or immersion blender
- Large pot
- Wooden spoon
- Ladle
- Chopping board
- Chef's knife

Step-by-Step Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.

2. Add the diced potatoes, chicken or vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.

3. Using an immersion blender or transferring to a blender, puree the soup until smooth.

4. Add the whole milk and heavy cream to the pot and stir to combine. Heat the soup over low heat until warmed through.

5. Serve the vichyssoise in bowls, garnished with chopped fresh chives.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 360
Fat: 27g
Carbohydrates: 23g
Protein: 7g
Sodium: 680mg
Sugar: 6g

Substitutions for ingredients:
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
- Potatoes can be substituted with sweet potatoes or cauliflower for a lower-carb option.

Variations:
- Add cooked bacon or ham for a heartier soup.
- Top with croutons or grated cheese for added texture.
- Use vegetable broth for a vegetarian version.

Tips and Tricks:
- Be sure to thoroughly wash the leeks to remove any dirt or sand.
- Use a blender or immersion blender to achieve a smooth texture.
- Chill the soup before serving for a refreshing summer dish.

Storage Instructions:
Store leftover vichyssoise in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.

Presentation Ideas:
Serve the vichyssoise in a chilled bowl for a refreshing presentation.

Garnishes:
Chopped fresh chives or parsley, croutons, grated cheese, or a drizzle of olive oil.

Pairings:
Serve with a side salad or crusty bread for a complete meal.

Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
- Grilled cheese sandwich

Troubleshooting Advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.

Food Safety Advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.

Food History:
Vichyssoise is a classic French soup that originated in the town of Vichy in central France. It is traditionally served cold, but can also be enjoyed warm.

Flavor Profiles:
Creamy, savory, and slightly sweet with a hint of onion flavor.

Serving Suggestions:
Serve as a starter course for a dinner party or as a light lunch.

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Region: French

Taste: Creamy, Savory, Oniony, Herby, Rich