The Southern husband, bless his big Southern heart, is not shy about suggesting things for the weekly supper menu. Usually those things contain the words “okra,” “grits” or “steak,” all of which is fine with me because I love all three of those items. One day I will come up with a Steak with Okra and Grits recipe just for him…one day. So I was taken completely by surprise the other day when he said he was really wishing he had some vichyssoise.
Huh?
Now see, this is one of the things I love about this guy. He keeps me on my toes. Just when I think that after one million years of marriage I can predict pretty much anything that he’s going to say, he goes and says the word “vichyssoise.” Meaning not only did I have have to make it, but I’m also going to have to spell it various times throughout this post. I tell you – the things we do for love.
So vichyssoise (which by the way I have now spelled incorrectly TWICE and have had to go back and fix) is basically fancy for cold potato soup. And happily, he had the whole vichyssoise craving on a day when I happened to have another soup on the menu for that night. It was a hot clam chowder. It was 90 degrees that day…so why? I have no idea. My mind works in mysterious ways even to me, but I had the potatoes on hand for the clam chowder so it was an easy detour to the much more sensible cold vichyssoise.
And really, it couldn’t be easier – you simmer some trimmed leeks with your potatoes in a mixture of water and milk until everything is nice and tender. Cool it off a little and then give it a whirl in your blender until everything is nice and smooth. If you have an immersion blender you can blend it right in the pot – one less thing to wash! Now strain it through a fine mesh strainer into a bowl and pop it in the fridge. If you make it in the morning it will be perfect by suppertime. (If it’s a little too thick for your taste once it’s chilled, thin it down with a little milk.)
The traditional way to serve this is with some chopped chives, since I can never leave well enough alone, I decided to jazz it up a little by toasting up some garlic bread crumbs until they were nice and crunchy, along with a little chopped pancetta that I also sauteed until it was crispy. I scattered these on top along with the chives and it gave it just the right amount of crunch.
And there you go – cool, smooth and a little bit out of the ordinary. Just like my surprising Southern husband. ♥
Vichyssoise!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: French
Ingredients
- 4 medium leeks, trimmed, rinsed and sliced thinly
- 2 large Yukon Gold potatoes, peel and sliced thinly
- 2 cups whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh chopped chives
- 1 slice bread
- 1 tablespoon butter
- 1 small clove garlic, minced
- 1/4 cup chopped pancetta (or two slices bacon)
Instructions
- Put leeks, potatoes, milk and 2 cups of water in a large pot and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 25 minutes. Cool for 10 minutes and stir in the cream.
- Using either a regular blender or an immersion blender, puree until smooth. Set a fine mesh strainer over a large bowl and pour the soup through it, stirring the soup as it goes through the strainer to get out any remaining solids.
- Season to taste with salt and pepper and refrigerate until chilled, a minimum of three hours.
- Pulse bread slice in food processor to make crumbs. Heat butter in a medium skillet over medium high heat. Add garlic and breadcrumbs and stir until crumbs are golden and crunchy. Set aside.
- Wipe out skillet and add pancetta or bacon. Stir over medium high heat until crispy and drain on paper towels until slightly cooled.
- Divide soup among bowls. Garnish with bread crumbs, pancetta and chives and serve at once.
nilu jayasuriya says
I had some of the TJ frozen Leeks in freezer and finally I have a reason to use them–made it for dinner..had it hot-b/c it was just that kind of day..pancetta and breadcrumbs were an extra nice touch..even my 2 yr old love it-can’t say the same for my 3 yr old–she is very picky..p.s. love your strawberry hulling tip–BEST thing EVA!!!
Kate says
Listen, three year olds are tough customers – I remember!! :) And yes, isn’t the strawberry trick the best??
Nancy Stern says
by the way, Trader Joes has cleaned chopped leeks in the freezer. I keep them on hand to make all kind of soup bases. Just saying…….
Kate says
Thanks! This is seriously helpful info. :)
Cupcake and Talk says
I love your wedding photo. It radiates love. This is one pretty bowl of soup. Thank you for the recipe.
Kate says
Aw, thanks! My Southern honey. :) And my pleasure!
Lynn says
LOL, upon re-reading this recipe, I think you’ve de-Frenchfied it significantly with the addition of PANCETTA, hello, and BREADCRUMBS, so i guess it doesn’t matter how I pronounce it anymore. It sounds a LOT better the way YOU made it. VISHY SWA.or Shwaz, perdon-a MWAZ. It’s on the menu here at Lynns Halles.
Kate says
Hurray! And I agree – it’s all in the tasting of it!
Lynn says
I have never made this, but it looks and sounds fabulous. I have probaly misspelled it, but ever since ole Anthony Bourdain ranted about its misPRONUNCIATION in the book No Reservations, I have NEVER pronounced it “vishy swa”. God forbid he’d catch me. I’m still hesitant about pronouncing Les Halles.
Kate says
Eeek! Well, however you pronounce it is fine with me – just make sure you make it because it sure is delish!
Joyce says
You read my mind! I was looking up recipes for vichyssoise over the last few days, and behold….you, my favorite food blogger, provided a recipe!
Tonite I’m making bento sized cabbage rolls from Justbento, but plan on making the vichysoi
Kate says
Mind-meld!! Hope you love it!
Joyce says
Well, I finally made this tonite and am taking to work tomorrow. Living single like I do, there are so many recipes I want to make, but don’t want to eat over and over again, so I take them to work. I’m afraid that there won’t be too many people who will embrace this, but even if I can get them to take a small bit, I’ll feel I’m introducing them to something new and delicious.
I’m going to stop and get some chives on the way to work. Maybe that will convince them it’s a ‘gourmet’ dish they need to try.
Maybe I need to feed my stuff to the homeless? They won’t ask questions or have expectations around my experiments. I’ve got a lot of little rubbermaid containers that are just the right size for a nice taste of vichyssoise.
I know I’m just wandering here. But thanks for your recipe.
Kate says
Spreading the good news about vichyssoise – I love it! Keep up the good work! :)
Candice@NotesFromABroad says
I have never made vichyssoise but I do like everything in it. I have to try making it soon.(the way you did ) Right now, only hot soups will do, it is cold and raw still, Spring hasn’t quite made it here yet. We have the opposite marriages, you and I. I am the Southern girl and the husband is the Yankee :)
Kate says
One time we are going to have to meet in the middle, aren’t we? Stay warm….:)
Joanne says
I’m pretty sure The.Boy. has never even heard of vichyssoise let alone craved it! I’m kind of in awe of the southern husband right now. This sounds like a soup I would love! You’ll really dolled it up with the bread crumbs and pancetta!
Kate says
I’ve been figuring out that there’s very few things that don’t get better with toasted bread crumbs…I put some on some sauteed zucchini last night and we felt all elegant. :)
Lori says
This looks and sounds absolutely wonderful! Love the photography! I will be making this soup soon.
Kate says
Thanks Lori! This one was an easy picture to take…I didn’t have to worry about the soup getting cold!