Ultimate Vichyssoise Recipe: Velvety Perfection in a Bowl

Well hello friends today we're making a recipe that a lot of you have asked for many times. How do I make Vichyssoise? A classic dish, oh I love this soup. It is a versatile dish perfect for any season. Today I'm going to share with you the ultimate Vichyssoise Recipe.

Vichyssoise is made with potatoes and leeks. You can serve it cold, or you can serve it hot. I like mine both ways. I'm going to show you how to make the most velvety and incredibly luscious soup. I promise you're gonna love it!

Be sure to let me know what you think in the comments below!

4.84 from 12 votes

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Course Soup

Cuisine French

Servings

Calories

Recipe Video

Recipe Ingredients

½ large Onion
1 to 1 ½ pounds Leeks, white and light green parts only
2 pounds Baking Potatoes, cut into large chunks
Salt and Pepper to taste
4 whole Garlic cloves
4 cups Chicken Stock
¾ cups Heavy Cream
Sour Cream, for garnish
Chives, for garnish

Prepare the Basil Oil:

3 cups Mixed Green Herbs (Basil, Parsley, Spinach, Cilantro)
1 cup Grape Seed Oil

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Recipe Instructions

This recipe is half the recipe the Chef prepared in his video and will easily Make 8 to 10 servings

Sweat the onion in a pot until translucent. Avoid caramelizing.
Add the leeks (after cutting and rinsing them thoroughly to remove sand), Incorporate the potatoes and season with salt and pepper. Add the garlic cloves, chicken stock (just enough to cover the vegetables). Avoid overfilling to ensure the right consistency. Cook at a medium heat until the potatoes are tender and can be smashed with ease, about 45 minutes to an hour.
Using an immersion blender to purée the mixture until smooth. Once blended, stir in 1 to 1 ½ cups of cream. Allow the soup to cool and refrigerate for at least 24 hours.
Pour the chilled Vichyssoise into serving bowls. Garnish with a dollop of sour cream in the center. Using the squeeze bottle, create a decorative pattern on the soup with the green oil.
Garnish with parsley or basil.

Make the Basil Oil:

In a blender, combine basil leaves, Italian parsley, spinach leaves, and grape seed oil. Blend for about 2-3 minutes or until you achieve a vivid green color.
Transfer the mixture to a pot and heat to about 190°F (approx. 90°C). Maintain this temperature for 5 to 10 minutes. Strain the mixture to remove solids, squeezing out as much oil as possible.
Store the oil in a squeeze bottle in the fridge for easy decoration. The oil will keep for 6 to 8 weeks in the fridge.

Pro-Tips

Note: While this soup is traditionally served cold, you can also enjoy it hot if you prefer. Adjust salt and cream as per your taste. For an extra touch, consider serving with chives or even bacon bits for a different flavor and texture contrast.