MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » lunch » soup » Spinach Vichyssoise

Spinach Vichyssoise

By Kate Morgan Jackson

Jump to Recipe

The hardest thing about making spinach vichyssoise is spelling the word vichyssoise.  I have been down the vichyssoise road before, and honestly, that’s the thing that always gives me pause.  Not the making of this cool, creamy, bursting with early summer flavor soup.  Nope, the fact that one day I will be sitting in front of my computer wanting to tell you all about it, and dreading the fact that I will have to type out V I S H Y S S O I S E approximately triple the number of times you will actually read it, because of all the back-spacing and correcting.  But since YOU will probably not have to type it out once, this whole experience is going to be delectably easy and delicious!  Here’s why.

Traditional vichyssoise is a cold potato soup that I associate with the Mad Men era days of my youth.  I seem to remember dinner parties that my parents threw that involved stacks of Simon and Garfunkel and Herb Alpert and the Tijuana Brass albums on the stereo, and me and my brother passing around platters of rumaki appetizers, and bowls of cool and creamy vichyssoise.  (Whoo-hoo, my spell-check just kicked in, and is helping me spell vichyssoise!)

Anyway, as a result of those warm and fuzzy memories, I wander down the vichyssoise road from time to time, and this time I decided to throw in a few other veggies to keep the potatoes company.  Fresh spinach gives it that gorgeous green color and a kick of flavor, along with some leeks.

I love the gentler than onion taste that leeks give to soups and stews – just enough to give things a little tang without taking over the joint.

The other thing I love about this particular soup is that you can serve it the traditional way, chilled down for a few hours in the fridge, or if the weather suddenly turns from the high 80’s to the mid-60’s, you can warm it right up.  One way or the other, I like to drop a little dollop of sour cream on top before I serve it, along with a sprinkling of shallots for a little zing.

So vichyssoise away my friends!  As long as you don’t have to spell it, you’ll have the best time!

Print

Spinach Vichyssoise


  • Author: Kate Jackson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: French
Print Recipe
Pin Recipe

Description

Spinach vichyssoise gives a little green summertime spin to this classic cold soup.


Ingredients

  • 1 tablespoon butter
  • 2 leeks, white and light green part only, rinsed and chopped
  • 3 large Yukon Gold potatoes, peeled and cut into roughly 2 inch chunks
  • 3 cups milk
  • 4 cups spinach, washed and chopped (if you use baby spinach, no chopping needed!)
  • Salt and pepper to taste
  • Sour cream and chopped scallions for garnish

Instructions

  1. Place butter in a large pot and melt over medium high heat. Add leeks and stir until softened, about 3-5 minutes.
  2. Add milk and potatoes and bring to a simmer. Cover the pot, turn the heat down and cook until the potatoes are soft, about 20-30 minutes.
  3. Add the spinach and stir until it is wilted.
  4. Pour the mixture into a blender and blend until smooth (you may need to do this in batches).
  5. Season to taste with salt and pepper. At this point you can serve it hot, you can let it cool to room temperature, or you can chill it in the fridge for a couple of hours.
  6. Ladle soup into bowls, garnish with sour cream and scallions and serve.

Notes

If you are serving the soup hot, let the sour cream come to room temperature before garnishing. Otherwise you can use it cool straight from the fridge.

36513.5 g136.3 mg7 g4.2 g0.2 g64.6 g7.3 g13.3 g22.4 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

 

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

65shares
  • Facebook 15
  • Twitter
  • Yummly 13

Know someone who would love this recipe?
Click here to email them the link!

Published on June 2, 2015

Last Post:
Pasta with Lemon Blue Cheese Rosemary Sauce, and a Blogaversary!
Next Post:
Chicken with Pan-Roasted Cherry Tomatoes

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Pamela @ Brooklyn Farm Girl says

    June 3, 2015 at 1:57 pm

    I love a good potato soup with greens so this soup is right up my alley. Soon we’ll be growing our spinach for the Summer so I will come back to this recipe!

    Reply
    • Kate says

      June 4, 2015 at 6:10 am

      You grow your own spinach? Now that’s something I aspire to! :)

      Reply
  2. Amanda - RunToTheFinish says

    June 4, 2015 at 1:10 pm

    wow I’ve actually never heard of this, but it sounds right up my alley!

    Reply
    • Kate says

      June 5, 2015 at 7:45 am

      It’s one of my go-to summer recipes – hope you love it!

      Reply
  3. Joanne says

    June 4, 2015 at 8:28 pm

    Can you just hand me a bowl and a straw?! YUM to this. Also, a spell check that knows how to spell vichyssoise…because I’m pretty sure mine doesn’t.

    Reply
    • Kate says

      June 5, 2015 at 7:45 am

      I knew this one would be up your alley! Straws for everyone!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Grandpa's Coca-Cola Ribs
  • Crustless Bacon Cheddar Quiche
  • Pasta with Buttered Sour Cream and Bacon

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.