Best 14 Vichyssoise Soup Recipes

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Vichyssoise soup is a classic French soup that has been enjoyed for centuries. It is made with leeks, potatoes, and cream, and is typically served cold. The soup is named after the town of Vichy in France, where it is said to have originated. Vichyssoise is a delicious and versatile soup that can be enjoyed as an appetizer, a main course, or a light lunch. It is also a great way to use up leftover vegetables. If you are looking for a simple and flavorful soup recipe, vichyssoise is a great option.

Here are our top 14 tried and tested recipes!

POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

4 tablespoons unsalted butter
1 ½ pounds trimmed leeks, cleaned and thinly cut
2 teaspoons kosher salt, plus more to taste
1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths
3 cups chicken or vegetable broth, or more as needed to adjust thickness
1 cup heavy cream
½ cup creme fraiche
1 pinch cayenne pepper
Chopped fresh chives for garnish

Steps:

  • Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
  • Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
  • Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g

CHILLED POTATO AND LEEK SOUP - VICHYSSOISE



Chilled Potato and Leek Soup - Vichyssoise image

Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.

Provided by PaulaG

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 leeks, white part only, well cleaned, chopped
4 large green onions, white part only, chopped, with green tops reserved
3 cups chicken stock
1 lb yukon gold potato, peeled and diced
1 1/2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

Steps:

  • In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
  • Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
  • Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
  • Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
  • Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
  • Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
  • When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
  • To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.

CREAMY COLD POTATO SOUP (VICHYSSOISE)



Creamy cold potato soup (Vichyssoise) image

Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.

Provided by A.M. Collins

Categories     Potato

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb potato, peeled and diced
5 leeks, cut into small pieces (white part only)
1 onion, cut into small pieces
1/4-1/2 cup butter
2 quarts low sodium vegetable broth
1/2 cup heavy cream
2 teaspoons chopped chives
salt and pepper

Steps:

  • Heat butter in dutch oven or heavy deep pan.
  • Saute the leeks and onion-cook gently, stirring frequently until golden.
  • Add broth and potatoes.
  • Boil gently, uncovered for 30-45 minutes.
  • Let cool and run through a processor until smooth.
  • You may need to do this in two batches.
  • Put mixture in large bowl and refrigerate.
  • Chill for about 20 minutes.
  • When cold stir in cream, chives salt and pepper.
  • If too thick add some milk.
  • Consistency should be somewhat thinner than pan cake batter.
  • Serve cold.

CREAM OF FENNEL SOUP (FENNEL VICHYSSOISE)



Cream of Fennel Soup (Fennel Vichyssoise) image

A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.

Provided by John Wironen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 48m

Yield 8

Number Of Ingredients 10

3 tablespoons butter
2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
2 leeks - halved, rinsed, and diced into 1/4-inch pieces
4 potatoes, peeled and diced into 1/4-inch pieces
6 cups chicken broth
2 carrots, diced
1 red bell pepper, diced
1 cup heavy whipping cream
2 tablespoons anise-flavored liqueur (such as Pernod®)
salt and white pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 30.8 g, Cholesterol 56 mg, Fat 16.1 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 9.6 g, Sodium 835.7 mg, Sugar 4.6 g

VICHYSSOISE (LEEK AND POTATO SOUP)



Vichyssoise (Leek and Potato Soup) image

Make and share this Vichyssoise (Leek and Potato Soup) recipe from Food.com.

Provided by alleycatb

Categories     Lunch/Snacks

Time 35m

Yield 8 cups, 5 serving(s)

Number Of Ingredients 11

3 medium leeks, white only
1 medium onion
2 -3 tablespoons butter
3 -4 potatoes
4 cups chicken stock
1 -2 cup cream
1/4 teaspoon mace or 1/4 teaspoon nutmeg
salt
white pepper
chopped watercress or chives
1 cup cucumber, sliced grated (for cold version)

Steps:

  • saute onions and leeks in butter for a few minutes until tender.
  • add thinly sliced potatoes and stock.
  • simmer till potatoes are cooked,.
  • remove from heat.
  • add cream
  • blend or mash if you like.
  • add mace salt and white pepper
  • serve topped with the optional chives or water cress.
  • OR chill in freezer or fridge
  • add cucumber and chives and serve.

Nutrition Facts : Calories 393.2, Fat 22, SaturatedFat 12.8, Cholesterol 71, Sodium 343, Carbohydrate 41.1, Fiber 4.2, Sugar 7.5, Protein 9.7

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)



Crock Pot Potato and Leek Soup (Vichyssoise) image

I got the original recipe for this from Cooks.com. I love potato and leek soup and didn't want to spend the time watching this or heating up the kitchen so doing it in my crock pot was perfect. When this was finished cooking I pureed the soup. You don't have to do this if you don't want to, but this is the way I like it.

Provided by Chef Joey Z.

Categories     Vegetable

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 potatoes (I used the ones with the thin skin)
2 leeks
2 onions
1 carrot
1 stock celery
4 cups water
1 1/2 teaspoons salt
4 chicken bouillon cubes
1 (14 1/2 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can cream of celery soup
1 tablespoon parsley flakes
2 tablespoons butter
13 ounces evaporated milk
chopped chives (for garnish)

Steps:

  • Cut all the above vegetables into bite size pieces.
  • Put all the ingredients into the crock pot except the milk and chives.
  • Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
  • Stir in the milk during the last hour of cooking.
  • Serve with chopped chives as a garnish.
  • Bon Appetit.

CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)



Classic Vichyssoise (Chilled Leek and Potato Soup) image

"Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.

Provided by Random Rachel

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

4 medium leeks, trimmed and sliced 1/8 inch thick (about 3 cups)
2 large yukon gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
kosher salt
1 cup heavy cream
1 tablespoon thinly sliced fresh chives (optional)

Steps:

  • Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
  • Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
  • Purée the soup with an immersion blender.
  • Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
  • Before serving, thin the soup with water or milk if necessary-it should be the consistency of heavy cream. Serve cold, and garnish with chives.

Nutrition Facts : Calories 266, Fat 17.6, SaturatedFat 10.7, Cholesterol 62.5, Sodium 63.9, Carbohydrate 23.4, Fiber 2, Sugar 6.9, Protein 5.2

POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

To make this vichyssoise add the cream. This is a simple, elegant, and delicious soup. Recipe courtesy of The Joy of Cooking. Serving size is estimated. You can serve hot or cold, but be sure to process the soup to its velvety smoothness.

Provided by AmyZoe

Categories     Low Protein

Time 1h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
6 medium leeks, chopped
1 1/4 lbs potatoes, peeled and thinly sliced
6 cups chicken stock or 6 cups vegetable stock
salt
white pepper or black pepper
additional stock or water
1/2 cup whipping cream (if making vichyssoise) or 1 cup whipping cream (if making vichyssoise)
chives

Steps:

  • Melt butter in a sauce pot over low heat.
  • Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.
  • Stir in potatoes or stock.
  • Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.
  • Puree until smooth.
  • For a finer texture , push through a sieve.
  • Season with salt and pepper.
  • Thin if necessary with additional stock or water.
  • If making vichyssoise, add the heavy cream or a combination of milk and cream.
  • Reheat gently or chill and serve cold.
  • Garnish with snipped chives.

Nutrition Facts : Calories 184.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.8, Sodium 29.2, Carbohydrate 22.3, Fiber 2.8, Sugar 3.2, Protein 2.8

VICHYSSOISE SOUP



Vichyssoise Soup image

This is a great cold and creamy soup for a hot summers day. Vichyssoise Soup was created in America. I have added some Caraway Seeds and Sour Cream to give it an "American Jewish" taste. Enjoy!

Provided by SkipperSy

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

3 -5 tablespoons butter (or margarine)
3 leeks, cleaned and chopped (Important to remove the sand)
3 large potatoes, skin removed and cubed
5 cups chicken stock, heated (simmer 5 minutes if using bullion cubes or powder)
1 -2 garlic clove, chopped
1 large cucumber, skin and seed removed and cut into small pieces (add a little salt, toss and let stand for a while)
1 -2 stalk celery, cleaned and cut into small pieces
3/4-1 cup half-and-half cream (Substitute- Farm Fresh "Original" Brand Non-Dairy Creamer,Liquid)
1/2 cup instant mashed potatoes (or flour to thicken)
caraway seeds or curry powder
salt and white pepper
parsley or Mrs. Dash seasoning mix, as garnish
serve with sour cream

Steps:

  • Put potatoes in salted water and cook, until almost done.
  • Remove potatoes, mash and then add to chicken stock.
  • Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
  • Put potato stock through a strainer and remove any lumpy pieces.
  • In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
  • In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
  • Add potato stock to leeks, stir and simmer for about 5 minutes.
  • Add Instant mashed potatoes and stir briefly.
  • Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
  • Add Caraway Seeds and/or a pinch of Curry Powder.
  • Let cool and then add the cucumbers and celery- both should remain crunchy!
  • Put into a big glass jar/container and CHILL in refrigerator.
  • Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
  • Have available sour cream on the side!

VICHYSSOISE (POTATO & LEEK SOUP)



Vichyssoise (Potato & Leek Soup) image

A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served cold can be served hot for those in their winter months. I have had this soup (cold) and loved it, but this one is untried by me at this time. Posting for the French leg of ZWT with minor changes for my taste and texture.

Provided by diner524

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 potatoes
3 large leeks, washed well
3 tablespoons butter
3 cups chicken stock
1 cup milk
1 cup heavy cream (whipping cream)
1 teaspoon salt
1/4 teaspoon freshly-ground white pepper
fresh chives, to garnish

Steps:

  • Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
  • Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
  • Serve the mixture in chilled dishes and garnish with the chives.

Nutrition Facts : Calories 508.6, Fat 35.4, SaturatedFat 21.2, Cholesterol 118.3, Sodium 987.1, Carbohydrate 39, Fiber 3.6, Sugar 6.3, Protein 11

FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)



Fake Vichyssoise (Or Cream of Leek and Potato Soup - No Cream) image

I can't remember who gave me this years ago, but I have made it many, many times in its different guises

Provided by Nelly

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb potato, peeled and chopped into 2 inch chunks
1 lb leek, trimmed and all the white part and some of the green sliced into 2 inch slices
1 medium onion, chunked
2 ounces butter
1/2 pint water
3/4 pint vegetable stock (Cube will do) or 3/4 pint chicken stock (Cube will do)
salt and pepper
1 bunch fresh chives or 1 bunch dried chives, would do, for garnish

Steps:

  • Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl.
  • Cover and microwave on high for 20 minutes.
  • Have the hot stock ready and add to the cooked vegetables.
  • Cook for a further 5 minutes, then add salt and pepper to taste.
  • Blend till smooth in blender.
  • Enjoy.
  • This recipe is a real work-horse; you can ring the changes using other vegetables, like celery, carrot, etc.
  • Just use them instead of the leeks and you'll have'cream of celery','cream of carrot'whatever.
  • You can make it part-chunky or smooth in the blender.

(VICHYSSOISE) LEEK AND POTATO SOUP



(Vichyssoise) Leek and Potato Soup image

Vichyssoise or Leek and Potato Soup is one of my all time favourites. This particular recipe uses no milk. It is creamy and delicious. I had a bowl this morning and squeezed a little lemon juice in mine, it gave the soup another layer of flavour. I love this recipe.

Provided by Jo Zimny

Categories     Soups

Time 35m

Number Of Ingredients 10

2 Tbsp coconut oil
4 large leeks, cut into little circles and rinsed
3 c sweet onion
1/2 tsp sea salt
4 clove garlic, minced
4 large yukon gold potatoes, diced
8 c stock, i used chicken
4 tsp rosemary leaves chopped small
1 small lemon, juice of.
1 1/2 c cream (optional)

Steps:

  • 1. Heat up a large soup pot and melt the coconut oil over medium heat.
  • 2. Add the cleaned leeks, onion and sea salt. Saute for about 5 minutes. Stir often until the leeks and onions are transparent.
  • 3. Add the garlic and stir well. Saute for 1 more minute.
  • 4. Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
  • 5. Remove the soup from the heat, add the cream (if using) rosemary and with a stick blender puree the soup until its totally smooth.
  • 6. Serve this warm with your favorite crusty bread and if you like a splash of lemon. I love the soup with a little lemon.
  • 7. Enjoy.

VICHYSSOISE, POTATO LEEK SOUP



VICHYSSOISE, POTATO LEEK SOUP image

Categories     Potato

Yield 6-8 servings

Number Of Ingredients 9

2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish

Steps:

  • 1. In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown. 2. Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes. 3. Puree the soup mixture in a food processor; return to the saucepan. 4. Add milk and cream mixing well, add salt if needed. Cover and refrigerate. 5. Serve vichyssoise potato leek soup hot or cold. Garnish with chives or parsley.

VICHYSSOISE SOUP



VICHYSSOISE SOUP image

Yield 6

Number Of Ingredients 8

3 cupd potatoes peeled and cubed (about 6 medium)
3 cups sliced leeks (white and tender green parts only)
4 cups chicken broth
salt to taste
white pepper to taste
2 cups heavy cream
Garnish:
snipped chives

Steps:

  • Combine the potatoes, leeks and chicken broth in a large saucepan. Bring to boil. Reduce the heat. Simmer, covered, for 30-40 minutes or until the vegetables are very tender. Puree the mixture with an immersion blender, blender or food processor. Season with salt and white pepper. Pour into a large bowl. Chill, covered, in the refrigerator. Stir the cream into the chilled soup. Season with salt and white pepper. Ladle into soup bowls. Garnish with snipped chives.

Tips:

  • Use high-quality ingredients: Fresh, seasonal vegetables, flavorful herbs, and a rich, creamy broth are essential for a delicious vichyssoise.
  • Don't overcook the vegetables: They should be tender but still retain a slight bite.
  • Puree the soup until it is smooth and velvety: Use an immersion blender or a regular blender to achieve the desired consistency.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of crème fraîche.
  • Serve the soup chilled or at room temperature: Vichyssoise is traditionally served chilled, but it can also be enjoyed at room temperature.
  • Garnish the soup with fresh herbs or croutons: This will add a pop of color and flavor to the soup.

Conclusion:

Vichyssoise is a classic French soup that is perfect for any occasion. It is light, refreshing, and flavorful, and it can be easily customized to your liking. With a few simple tips, you can make a delicious vichyssoise that will impress your family and friends. So next time you're looking for a delicious and elegant soup, give vichyssoise a try!

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