Vegetarian Vichyssoise - Chilled Leek and Potato Soup

Vegetarian Vichyssoise - Chilled Leek and Potato Soup

The magic of traditional French cooking is to take humble ingredients and turn them in to something sublime. Vichyssoise Рchilled leek and potato soup Рis a perfect example. Leeks and potatoes, not among the most glamorous of vegetables, go from simple to spectacular once you pur̩e them with milk or cream and chill for a couple of hours. (Substitute soy milk for milk and oil for butter to make a vegan version.)


1 tablespoon butter or oil
2 large leeks, white and light green parts only, well rinsed and coarsely chopped
4 cups (1 l) water or light vegetable stock*
3 boiling potatoes, peeled and roughly cubed
2 cups milk, cream or soy milk
salt and pepper to taste
finely chopped chives or scallion greens for garnish

  • If using bullion cubes or concentrated vegetable stock, use half the amount specified on the packaging to avoid overpowering the delicate flavor of the leeks.

Heat the oil or butter in a large soup pot over medium high heat.

Reduce heat to medium, add the chopped leeks and sauté until soft – 3 to 5 minutes. (Don’t let the leeks brown.)

Add the cubed potatoes and the water or stock. Bring the soup to a boil, then reduce heat to medium-low and simmer until potatoes are fork tender (15 to 20 minutes).

In a blender, pulse the soup with the milk or soy milk until it reaches the desired consistency. (You can also purée the soup in a food mill.) Be careful not to over-purée. This will turn the potatoes gummy.

Taste, season with salt and pepper and pulse once or twice to mix.

Let chill thoroughly – usually at least three to four hours – before serving. Garnish with chives or scallion greens if desired.

Serves: 4

B-man :wink: