🥣 Chill Out with the best Classic Vichyssoise Recipe! | Easy Cold Potato Leek Soup
Looking for the perfect refreshing summer soup? Learn how to make Vichyssoise, the classic French cold potato and leek soup that’s creamy, silky, and surprisingly easy! Whether you’re hosting a garden brunch or just need a light, cooling dish, this authentic Vichyssoise recipe is your new go-to.
🧅🥔 What You’ll Learn in This Video:
How to make traditional Vichyssoise soup
Tips for achieving the perfect creamy texture
How to serve this chilled soup like a French chef
🇫🇷 Why You’ll Love This Vichyssoise:
Classic French bistro favorite
Made with simple ingredients: leeks, potatoes, cream, and stock
Perfect for hot days and make-ahead meals
📌 Ingredients You’ll Need:
Leeks
Yukon gold or russet potatoes
Chicken or vegetable stock
Heavy cream
Butter, salt, pepper
Optional: chives, crème fraîche
🔥 Pro Tips:
Let it chill for at least 4 hours for best flavor
Blend until ultra-smooth for a luxurious finish
💬 COMMENT: Have you tried Vichyssoise before? What’s your favorite chilled soup? Let us know below!
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all right home cooks today I’m showing you how to make the ultimate creamy potato leak soup vishuis this classic French dish is smooth rich and perfect either hot or chilled if you’re ready to wow your taste buds let’s get started first things first grab four large leaks split them lengthwise and rinse thoroughly leaks hide dirt like a magician hides cards so get in there now slice those leaks thin and toss them into a pot with a couple tablespoons of butter over medium heat cook them gently until they are soft not browned around 5 minutes you want all that sweet mellow flavor next peel and dice about four medium potatoes i like Yukon Golds for their creamy texture but russetss work too add them to the pot along with about 5 cups of chicken or veggie stock season with a generous pinch of salt and a little white pepper bring it all to a gentle simmer and let it cook until the potatoes are fork tender about 20 minutes now comes the fun part blend it up use an immersion blender right in the pot or carefully transfer to a blender in batches you’re aiming for a silky velvety texture once blended stir in one cup of heavy cream taste and adjust seasoning if you want it extra fancy strain through a fine sie for that restaurant level smoothness to serve hot ladle into bowls and top with chives or chill it for a few hours and serve cold vishwazis is incredible either way all right that’s it classic Visheswaz creamy and amazing thank you for watching and welcome to Global Family Cookbook if you haven’t already hit that subscribe button so you never miss a recipe see you next time