Vichyssoise (Cold Leek and Potato Soup) à la Julia Child
Vichyssoise - cold leek and potato soup - is creamy, velvety smooth, full of flavor, and very easy to make. It's perfect as a first course, lunch, or a light supper on hot summer days!
Servings: 6 first course servings (about 1 ⅓ cups each; recipe makes about 8 cups total)
Estimated Calories: 168
Ingredients
- 3 cups sliced leeks, white and very light green parts only; about 4 leeks (see note below on how to clean them)
- 3 cups chopped peeled potatoes, about 3 medium potatoes, chop into 1" pieces; I use russets, but any potato will do
- 6 cups water
- 2 teaspoons kosher salt, plus more to taste, if needed (if using regular table salt, use 1½ teaspoons)
- ½ cup heavy cream, plus additional cream for garnish, if desired
- chopped fresh chives, for garnish, optional
Special Equipment
- immersion blender, blender or food processor
Instructions
- Place the leeks, potatoes, water, and salt in a pot (I use a 3- or 4-quart pot).
- Bring to a boil over high heat.
- Reduce the heat, partially cover the pot with a lid, and simmer for 20 to 30 minutes or until the leeks and potatoes are very tender. If you notice a little foamy film on top as the vegetables are cooking, just skim it off.
- Remove the pot from the heat and purée the soup until smooth using an immersion blender (this is what I use). If you don't have one, use a regular blender or food processor (I suggest letting the soup cool down a bit first so it is not boiling hot).Note: If using a regular blender or food processor, please follow the manufacturer's safety instructions for processing hot liquids. Do it in batches, never filling more than halfway. For a blender, remove or loosen the center cap in the lid (if there is one) so steam can escape. Cover the lid (and hole) with a folded kitchen towel and hold the lid down while blending (an oven mitt can be used as extra layer of protection for your hands). The last thing you want is the lid popping off and hot soup ending up all over you or your kitchen!
- Stir in the heavy cream.
- Taste and add salt if needed.
- Transfer the soup to a large bowl and cool to room temperature (this will take about 30 minutes to 1 hour).
- Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight (I recommend overnight, as it gives the flavors more time to develop and meld together).
- When ready to serve, give the soup a stir, as it may have separated a bit while chilling in the refrigerator. Taste and add more salt if needed (the cold temperature can mute the saltiness, so although the soup might have seemed perfectly seasoned while hot, it may need more salt when chilled).
- Place the soup in serving bowls (you can chill the bowls if you'd like) and garnish with additional heavy cream and chopped fresh chives, if desired.
Recipe Notes
- To repare and clean the leeks: Remove and discard the root end and the dark green tops. Slice the leeks in half lengthwise, then slice into ¼-inch wide pieces. Place in a bowl of cold water and, using your hands, separate the layers and agitate the water to loosen any dirt. Let sit for a few minutes to allow any dirt to sink to the bottom of the bowl, then remove with a slotted spoon, being careful not to stir up any of the dirt. If needed, repeat until the leeks are totally clean.
- If you'd like to add pepper to your soup, try white pepper so your soup doesn't have black specks (of course, if you don't mind black specks, black pepper is fine to use).
- You can use chicken stock or broth instead of water if you'd like (you may need to reduce the salt, depending on how salty your broth is).
- Store leftovers in the refrigerator, covered, for up to 3 to 4 days.
- This soup is also delicious served hot!
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