Common Questions
How do you pronounce vichyssoise?
You will hear a few versions in English. The most common are closer to VISH-ee-swahz or vee-shee-SWAHZ. However you say it, it is the chilled potato and leek soup people are hoping for.
What kind of potatoes are best for vichyssoise?
I like starchy potatoes like russet for a lighter, fluffier puree that blends up silky without needing a ton of cream. Yukon Gold (or other medium-starch potatoes) also works and can taste a little more buttery and rich, but the soup may be slightly denser.
How do I sweat leeks without browning them?
Cook them low and slow in butter with a pinch of salt. Keep the heat on low to medium-low, stir often, and cover the pot for part of the time to trap moisture. If you see color starting at the edges, lower the heat and add a splash of water.
Do I have to use cream?
Traditional vichyssoise uses cream for a velvety finish. You can reduce it and use more milk for a lighter bowl, but the texture will be less lush. If you skip dairy entirely, you will still get a pleasant chilled leek and potato soup, just not the classic vichyssoise style.
Why does my vichyssoise taste bland after chilling?
Cold temperatures mute seasoning. After chilling, taste again and add more salt and a small squeeze of lemon if needed. Those two fixes usually wake it right up.
How long should I chill it so it is cold at the table?
Chill the soup until it is thoroughly cold, at least 4 hours, and preferably overnight. If you are short on time, you can cool it quickly in an ice bath first, then refrigerate until cold.
Can I serve it warm?
Yes. It is traditionally served cold, but it is still lovely warm. If you want it warm, skip the long chill and gently reheat after blending, then add the dairy off heat so it stays smooth.
