74min 4 ppl
Vichyssoise
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 11 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 7g
Carbs 34g
Fats 24g
About this dish
Chilled leek and potato soup that achieves its signature silky texture through a double-pass of blending and fine-mesh straining, finished with cold crème fraîche for a subtle tang that lifts the richness. Cool it promptly and keep it well chilled before serving.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Leekswhite and pale-green parts only, halved lengthways and thinly sliced4 large
- White onionfinely diced1 medium
- Yukon Gold potatoespeeled and cut into 2 cm cubes3 medium
- Garlic clovesthinly sliced2 cloves
- Fresh chivesfinely snipped, small bunch, to serve1 small
Dairy & Eggs
- Unsalted butter60 g
- Whole milk240 ml
- Double cream120 ml
- Crème fraîchecold120 ml
Spices & Seasonings
- Fine sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
- Flaky sea saltto serve1 pinch
Oils & Condiments
- Vegetable stockgood quality, cold1 litre
Utensils
- Large heavy-bottomed saucepan
- High-speed blender
- Fine-mesh sieve
- Ladle
- Cling film
Method
1
Slice the leeks, dice the onion, slice the garlic, and cube the potatoes, keeping the potatoes submerged in cold water until ready to use.
Approx. 15 minutes
2
Melt the butter in a large, heavy-bottomed saucepan over medium-low heat. Add the leeks and onion, season with the fine sea salt, and cook, stirring occasionally, until completely softened but not coloured — about 15 minutes.
Approx. 15 minutes
3
Add the garlic and cook, stirring, until fragrant — about 2 minutes.
Approx. 2 minutes
4
Drain the potatoes and add them to the pan along with the vegetable stock. Increase the heat to medium-high and bring to a gentle boil, then reduce heat to maintain a steady simmer.
Approx. 5 minutes
5
Simmer uncovered until the potatoes are completely tender and beginning to break apart when pressed against the side of the pan — about 20 minutes.
Approx. 20 minutes
6
Remove the pan from the heat. Stir in the whole milk and double cream.
Approx. 2 minutes
7
Working in two batches, blend the soup in a high-speed blender on full power for 2 full minutes per batch until completely smooth.
Approx. 4 minutes
8
Pass the blended soup through a fine-mesh sieve into a large bowl, pressing with the back of a ladle to extract every drop.
Approx. 4 minutes
9
Whisk in the cold crème fraîche until fully incorporated. Taste and adjust seasoning with white pepper and additional salt.
Approx. 3 minutes
10
Cover the surface directly with cling film and refrigerate until thoroughly chilled — at least 4 hours, or overnight.
Approx. 3 minutes
11
Ladle into chilled bowls. Finish with a scattering of snipped chives and a pinch of flaky sea salt.
Approx. 2 minutes
