French · Lunch
Creamy Chilled Leek Potato Soup
Vichyssoise
The chilled French-American classic, silky leek and potato soup finished with cream and snipped chives.
$
15 minsPrep
30 minsCook
45 mins plus 2 hrs chillTotal
EasyLevel
Nutrition per serving
385Calories
8gProtein
24gFat
35gCarbs
4gSugar
3gFiber
720mgSodium
68mgChol
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Instructions
1
Prep
Rinse 4 medium sliced leeks in cold water to remove grit, drain well. Peel and cube 600g potatoes. Chop 1 small onion. Snip 3 tbsp chives. Butter 4 sourdough slices. Have 1200ml stock, cream, milk, salt, pepper, nutmeg measured and ready.
2
Sweat
Melt 50g butter in a heavy pan over low heat. Add leeks and onion with a pinch of salt, sweat uncovered 10–12 minutes until soft and translucent, stirring occasionally.
3
Simmer
Add cubed potatoes and 1200ml stock, bring to a gentle simmer, cover, cook 18–20 minutes until potatoes break apart easily when pressed with a spoon.
4
Blend
Remove from heat, add 120ml milk, blend hot soup until completely smooth using an immersion blender. Pass through a fine sieve, pressing gently, for silky texture. Stir in remaining 160ml cream, salt, white pepper, nutmeg. Chill covered at least 2 hours until cold.
5
Crisp
While soup chills, butter sourdough slices and toast in a dry pan over medium heat 2–3 minutes per side until deep golden and crisp. Set aside.
6
Finish and plate
Stir chilled soup, adjust salt, thin with cold milk if needed. Ladle into chilled bowls, swirl in crème fraîche (about 1 tbsp per bowl), scatter chives. Serve with buttered sourdough toast alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 medium leeks
- 600g (21.2 oz) waxy potatoes
- 1 small brown onion
- 70g (2.5 oz) unsalted butter
- 1200ml (5 cup) vegetable stock
- 160ml (2/3 cup) heavy cream
- 120ml (1/2 cup) whole milk
- 3 tbsp fresh chives
- 1.5 tsp sea salt
- 0.5 tsp white pepper
- 2 pinches nutmeg
- 4 thin slices sourdough bread
- 2 tbsp crème fraîche