How to make a French Vichyssoise Soup just in your house!!


Step into the universe of French food and enjoy the velvety style of Vichyssoise soup. This delicious virus soup, brought into the world from the culinary practices of Vichy, France, is a genuine pleasure for the faculties. Consolidating basic fixings with a dash of artfulness, Vichyssoise is an optimal decision for warm late spring days or as a reviving starter any season. In this article, we will direct you through the most common way of making a delicious natively constructed Vichyssoise soup that will dazzle your taste buds and dazzle your visitors.


To set up a lavish Vichyssoise soup, accumulate the accompanying fixings:

  • 4 leeks: Pick leeks with firm, white stalks and dazzling green leaves. Trim off the dull green parts and eliminate any extreme external layers. To get rid of any dirt or sand, rinse thoroughly.
  • Four medium potatoes: Decide on boring potatoes like Russets or Yukon Gold. To make cooking and blending easier, peel them and dice them.
  • 1 onion: The soup will benefit from a subtle aromatic flavor from a medium-sized yellow onion. Finely hack it for even circulation.
  • Butter, 2 tablespoons: The soup will have a velvety, rich texture from the butter. For better control over the overall saltiness, use unsalted butter.
  • 4 cups of chicken or vegetable stock: The broth you choose is entirely up to you. Vegetable stock makes a veggie lover well disposed rendition, while chicken stock adds a more profound flavorful note.
  • 1 cup of weighty cream: This lavish fixing gives the soup its unmistakable perfection and wealth. Whenever wanted, you can substitute with creamer for a lighter rendition.
  • Salt and white pepper: To taste, these flavors improve the flavors without overwhelming the fragile idea of the soup.


  1. Set up the leeks: Cut the leeks the long way, then cut them into meager half-moons. Wash the cut leeks completely under cool water to eliminate any leftover soil or sand. Channel well.
  2. Sauté the onions and leeks: In an enormous pot over medium intensity, dissolve the spread. Add the leeks and onions, mixing every so often, until they become clear and delicate, without permitting them to brown. Ten minutes should be enough time for this process.
  3. Cook the potatoes: Stir well before adding the diced potatoes to the pot to coat them in the butter and vegetable mixture. Cook for 5 extra minutes, permitting the flavors to merge together.
  4. Stew with stock: Pour the chicken or vegetable stock into the pot, covering the vegetables totally. Reduce the heat to low and bring the mixture to a gentle simmer. The potatoes should be tender and easy to mash with a fork after 25 to 30 minutes, or until covered and simmering.
  5. To perfection, mix: Eliminate the pot from intensity and let the combination cool somewhat. Puree the soup carefully until it is smooth and creamy, either with an immersion blender or a regular blender. When working with a conventional blender, work in small batches to avoid overfilling the jar.
  6. Make use of the cream: Place the blended soup back into the pot and bring it to a simmer. Mix in the weighty cream and season with salt and white pepper as per your taste. Heat the soup delicately, mixing incidentally, until it arrives at the ideal serving temperature. In order to preserve its velvety texture, do not boil it.
  7. Serve and chill: When the ideal temperature is reached, eliminate the pot from intensity and let the soup cool to room temperature. Then, at that point, cover and refrigerate for no less than two hours or until completely chilled. This cool soup is customarily served chilled.
  8. Embellish and appreciate: At the point when prepared to serve, spoon the Vichyssoise into bowls or rich soup cups. Consider decorating with a shower of olive oil, a sprinkle of new chives, or a dab of crème fraîche. Match it with hard bread or sensitive bread garnishes for added surface.


Congratulations! You are now an expert at making a traditional French Vichyssoise soup. The agreeable blend of leeks, potatoes, and cream makes a smooth orchestra of flavors that makes certain to intrigue your sense of taste and those of your lucky visitors. Vichyssoise will transport you to the picturesque culinary world of France and leave you craving more, whether you enjoy it on a warm summer day or as an elegant starter any time of year. Bon appétit!

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