Hi, I'm Rachelle
The Vivacious Gourmet
I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.
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Classic Vichyssoise Soup to keep you hydrated and cool this summer.
This light recipe is super easy to make and hits the spot especially during these hot humid summer days.
Essentially it is a creamy leek and potato soup, but there is something so delicious about this combo you cannot get enough of. You can eat this soup either warm or cold. I prefer the cold version in the summer months and this is one of my favourite to make. It is a great starter to any summertime meal.
I like making my version vegetarian, but you can always use regular milk/cream and chicken stock if you so wish. You can store for about three days in the refrigerator or in freezer. I love garnishing it with fresh dill, chives or cucumbers that have been peeled and diced small.
You only need a few ingredients, so let’s go!
- Unsalted butter– you can use salted but be careful not to add too much salt to the soup
- Large leeks– use only the white and light green parts
- Garlic cloves – fresh is best
- Potatoes– any white potato will do
- Thyme– fresh or dried is fine
- Kosher sea salt
- Freshly ground Black pepper
- Vegetable stock– chicken stock is also an option
- Oat or Almond milk– you can also use cream or milk if you have on hand
- Fresh Dill– optional for fresh element
- Cucumbers- optional to have in the cold soup
- Use yellow-fleshed baking potatoes for the best texture in this soup.
- Be sure to wash the leeks well, scrubbing between the layers to remove any sand and grit, before chopping them.
- You should only use the white and pale green portion of a leek, not the darker green upper leaves.
Classic Vichyssoise Soup (Creamy Leek & Potato)
- 2 tbsp unsalted butter or olive oil
- 3 large leeks white and light green parts only, sliced thinly
- 2 cloves garlic minced
- 2 potatoes peeled and chopped small
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups vegetable stock chicken stock will do
- 1 cup oat or almond milk
- Optional: Fresh dill & cucumbers for garnish
- Melt butter in medium pot.
- Add in sliced leeks over medium to low heat, careful not to burn. Add in garlic. Keep stirring for about 5-7 minutes.
- Add in potatoes and chicken stock.
- Add in seasoning of thyme, salt & pepper. Bring to a boil, then reduce heat to medium. Cook for approximately 10-15 more minutes.
- Once potatoes are tender, add in milk of choice.
- Remove from heat. Purée all ingredients until smooth.
- Place soup in fridge for minimum 3-4 hours until cool. (I usually leave overnight.)
- Place cooled soup in bowl and garnish with fresh dill and diced cucumbers. Eat and Enjoy!