Chilled Potato and Leek Soup - Vichyssoise
"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."
photo by Peter J
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
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This was pretty good but I wasn't thrilled. I think it could use a bit more salt, perhaps 1/2t instead of 1/4. That said, it was thick and creamy even without an entire cup of heavy cream like most recipes. -
I wish I had more then 5 stars to give this soup. Absolutely divine. It is one of those things that are so good, but you can't quite figure out how it was that good with those few ingredients. I made this in the afternoon and let it sit until dinner. I served it as part of a cold dinner, along with a huge salad, and some pita and hummous. I used fat free vegetable broth instead of the chicken and I could see using margarine and serving this vegan too. Really wonderful recipe, Paula. Thanks! -
A really yummy soup which I KNOW I'll enjoy even more in warmer weather, but I was keen to try it now (so I didn't forget about it) because it sounded so good - and because it was so low fat. I halved the recipe (simply because I was making it out of season) but in summer I'll certainly be doubling it! The only changes I made were to add some minced garlic (in step 1) and some cumin (in step 3). I used homemade chicken stock. I enjoyed this at room temperature. Creamy and really flavoursome! Thanks for yet another wonderful recipe, Paula!
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Fantastic! I made this for my Bastille Day feast and it was easy, creamy, perfectly delicious. Pictures and reference featured on my blog: http://legallyeating.com/2009/07/14/vive-la-france-but-you-know-in-america/ Thanks PaulaG!! -
This was wonderful! I have to agree with another reviewer it's hard to work out where all the flavor comes from but it sure is great. Tasting it I could have sworn it had quite a bit of cream in it. I served at room temperature and only change I made was to use bintje potatoes because I think they're about the closest thing to yukon gold widely available in Australia.
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Tweaks
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Fantastic recipe! I substituted vegetable stock for the chicken stock and used Earth Balance vegan margarine instead of butter and it turned out great. Very versatile!! -
I wish I had more then 5 stars to give this soup. Absolutely divine. It is one of those things that are so good, but you can't quite figure out how it was that good with those few ingredients. I made this in the afternoon and let it sit until dinner. I served it as part of a cold dinner, along with a huge salad, and some pita and hummous. I used fat free vegetable broth instead of the chicken and I could see using margarine and serving this vegan too. Really wonderful recipe, Paula. Thanks!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
