Creamy cold potato soup (Vichyssoise)

May 09, 2023May 9, 20230 10

Creamy and refreshing potato soup perfect for hot summer days

by The Chefin Soup

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

300

Sugar

Fat

20g

Creamy cold potato soup, also known as vichyssoise, is a classic French recipe that has become a favorite all over the world. This refreshing soup is perfect for hot summer days and can be served as an appetizer or a light main dish. The soup is made by simmering potatoes, leeks, and onions in a flavorful broth until tender. The mixture is then pureed until smooth and finished with a drizzle of heavy cream. The result is a silky and satisfying soup that can be garnished with chopped chives or other herbs for added flavor.

Instructions

1.	Melt the butter in a large pot over medium heat.
2.	Add the leeks and onions and cook for 5-10 minutes or until soft.
3.	Add the diced potatoes and vegetable broth.
4.	Bring the mixture to a boil then reduce heat to low and simmer covered for 30-40 minutes or until potatoes are tender.
5.	Allow the mixture to cool slightly before pureeing in a blender until smooth.
6.	Stir in the heavy cream and season with salt and pepper to taste.
7.	Chill the soup in the refrigerator until ready to serve.
8.	Garnish with chopped chives before serving.

PROS

This creamy and refreshing soup is perfect for hot summer days.

The potato and leek soup is a classic recipe that has been enjoyed for centuries.

CONS

This soup is high in calories and fat due to the added cream and butter.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The potatoes in this soup provide a good source of vitamin C and potassium.
The leeks and onions are rich in antioxidants and may help to support immune function.

	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