A lighter version of the traditional chilled Vichyssoise Potato and Leek Soup, made with leeks and Yukon Gold potatoes.
Summer is officially here and with it the dry summer heat Sacramento is so well known for. For hot days like this, chilled soups were invented. Vichyssoise, a chilled creamy potato and leek soup, was introduced to Americans in the summer of 1917 by French chef Louis Diat at the Ritz-Carlton in New York to keep diners cool.
Chilled soups used to be much more popular than they are now, especially before WWII and modern air conditioning.
The original Vichyssoise is a cream bomb that requires a liter of broth, 2 cups of milk and 3 cups of cream for eight servings. whoops That’s almost half a cup of heavy cream per serving!
Our version is decidedly lighter but still quite creamy because we use Yukon Gold potatoes, which are naturally creamy potatoes (they make great mashed potatoes, too).
The soup is really easy to make, doesn’t require many ingredients, and keeps for days.
The trick is the serving temperature. It’s great hot, although intended as a chilled soup. I found the best serving temperature to be just below room temperature. Too cold and the taste of butter, potatoes and salt just disappears.
Vichyssoise
ingredients
-
4 tablespoon unsalted butter
-
4 to 5 cups chopped leeks, cleaned (see How to Clean Leeks), white and light green parts only (from about 4 big Leek)
-
1 Middle Onionchopped or sliced
-
2 lb Yukon golden potatoespeeled and chopped
-
6 cups water (vegetarian option) or chicken broth
-
2 teaspoon kosher salt (more to taste)
-
1/2 Cup sour cream
-
1/2 Cup fat whipped cream
-
Freshly chopped chives for garnish
method
-
Heat butter until it starts to brown:
In a large (6 quart) saucepan, heat the butter over medium-high heat until it melts and foams. Continue heating until the foam subsides and the butter is just beginning to brown.
-
Sweat the leek and onion:
Immediately fold in the chopped leeks and onions. Stir to coat with the butter. Simmer for several minutes, reducing heat to medium if necessary, until leeks and onions are translucent and wilted.
-
Add potatoes, water or bouillon, salt, bring to a simmer:
Add the chopped potatoes, salt and water or broth. Boil, reduce over low heat. Cook, partially covered, for 30-40 minutes, until potatoes are fully cooked through. Remove from stove.
-
Puree smooth:
Puree with a hand blender or in portions, puree in a blender. (Caution! For hot liquids, fill blender only 1/3 full and hold blender lid with hand while blending.) Blend until smooth.
If you want an even creamier soup, you can additionally press the puree through a sieve with a rubber spatula.
-
Let cool and stir in sour cream and cream:
Allow to cool slightly before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (perhaps 65°F or 18°C). If it’s too cold, it won’t taste as good.
Add more salt to taste. Serve garnished with chopped fresh chives.
| nutritional information (per serving) | |
|---|---|
| 265 | calories |
| 14g | Fat |
| 32g | carbohydrates |
| 4g | protein |
