What is the difference between vichyssoise and potato leek soup

There are five variations below, but you can dream up dozens more. Vichyssoise is one of the simplest and most versatile cold soups ever—basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. After you master the basic recipe, be sure to try the variations below.

NOTE This soup improves over time, as long as it is stored airtight in the fridge. It will keep for about a week. All rights reserved. A reader just sent me an email asking where in the recipe to add the leeks. Hope this helps make it more clear. Susan, I love all the the information and the tips.

I like adding celery seed to the leeks as I saute them and sprinkling celery salt on top when the soup is finished. If there is one soup that is an absolute must for me in summer and early fall in addition to Gazpacho of course , it is the cold, silky, incredibly reviving amalgam called Vichyssoise vih-she-swaz.

Beyond the basic concept, almost any novel addition is fair game. Potatoes require a seemingly exorbitant amount of salt. Cold foods require more salt than hot foods.

Thus, your hot soup may be seasoned perfectly, but after chilling, will likely need more salt. Always taste and adjust before you serve. Always submerge peeled potatoes in cold water until you are ready to cook them. This will prevent surface browning.

To save about 20 minutes of cooking time, grate the potatoes rather than cube them. Most classic Vichyssoise recipes call for a combination of stock or water and cream. In a large pot over medium-low heat add the butter. When melted, add the leeks and gently sweat you don't want them to brown until they are soft about 5 minutes.

Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer. Simmer until potatoes are soft and easily pierced with a fork about 20 minutes. Remove from heat and allow to cool for a couple of minutes. Add the mixture to a food processor or blender and puree until smooth. Do this in small batches no more than half full as the hot soup creates pressure and can spray out. Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer.

Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth. Taste the soup and season with salt and pepper.

Cool quickly to room temperature, cover with plastic, then refrigerate until chilled preferably overnight. Thanks for continuing to read. I love this soup, love to cook, love to write abot it. And love to read your blog, too! I could live on soup this time of year! I haven't made a potato soup yet this season and this one fits the bill deliciously. Loved reading about your husband's comment and the history of Vichyssoise!

I'm with you, Susan; it's soup time of year. I've eaten soup usually my what's-in-the-fridge kind every day this week. Whatever the name one chooses to use, this is a delightful soup and I truly appreciate that you referred to three classic cookbooks for your version! I enjoy doing that too! That nutmeg though made me feel like it was Christmas already! Good thing the hubs insisted I get it. Glad I listened! Although we heated it up a little because it started raining these past few days and we wanted it warm.

This has a little bit of a gritty texture though from the potatoes. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jump to Recipe. Pin 6K. Share Pin Recipe. Scale 1x 2x 3x. Over medium high heat, bring the chicken stock to a boil Add leek and potatoes and reduce heat, simmering covered for 30 minutes Remove from heat to cool Blend the soup in batches until smooth Pour in half and half and stir to combine Refrigerate for 1 hour or overnight Serve chilled sprinkled with nutmeg and chives.

Notes 1 hour chill time. Prep Time: 25 mins Cook Time: 30 mins. Please leave this field empty. June 11, By The Cooking Jar. Enjoy your weekend!