The classic French soup, vichyssoise, has been a staple of elegant dinner parties for centuries. Typically made with potatoes and leeks, this creamy delight is often served chilled, perfect for hot summer days. But we’re shaking things up! In this article, we’ll be exploring 20 creative twists on the traditional recipe. From smoky bacon to truffle-infused, each variation adds a unique flavor dimension that’s sure to impress your guests. Whether you’re looking for a new take on an old favorite or seeking inspiration for your next dinner party, these creamy vichyssoise recipes are sure to satisfy.
Classic Leek and Potato Vichyssoise
Vichyssoise is a creamy and comforting French soup that’s perfect for any occasion. This recipe combines the sweetness of leeks and potatoes with the richness of cream to create a deliciously smooth and flavorful soup.
Ingredients:
– 2 large leeks, white and light green parts only, sliced into 1-inch pieces
– 3-4 medium-sized potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until they’re softened and lightly browned, about 10-12 minutes.
2. Add the diced potatoes, broth, and salt to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Serve warm or chilled, garnished with fresh chives if desired.
Cooking Time: 40-45 minutes
Chilled Cucumber Vichyssoise
Cool down on a hot summer day with this refreshing chilled soup, infused with the sweetness of cucumbers and the tanginess of yogurt.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh dill
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 cups chicken broth, chilled
Instructions:
1. In a large bowl, combine cucumber slices, yogurt, dill, lemon juice, and salt.
2. Stir until the cucumbers are well coated with the yogurt mixture.
3. Add the chilled chicken broth to the bowl and stir until the mixture is smooth.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with additional dill if desired.
Cooking Time: 10 minutes (plus chilling time)
Roasted Garlic Vichyssoise
Roasted Garlic Vichyssoise: A Creamy Potato Soup with a Twist!
This rich and creamy soup is elevated by the deep, caramelized flavor of roasted garlic. Perfect for a chilly evening or a special occasion.
Ingredients:
• 3-4 large potatoes, peeled and diced
• 2 heads of garlic, separated into individual cloves
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the garlic cloves on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until golden brown.
3. In a large pot, sauté the chopped onion in butter until softened. Add the diced potatoes, chicken broth, roasted garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth. Stir in heavy cream and adjust seasoning as needed.
5. Serve warm, garnished with fresh chives or parsley if desired.
Cooking Time: approximately 1 hour
Smoky Bacon and Potato Vichyssoise
This creamy soup combines smoky bacon, tender potatoes, and a hint of lemon to create a rich and satisfying flavor profile. Perfect for a chilly evening or a cozy brunch.
Ingredients:
– 6 slices of smoky bacon, diced
– 2 large potatoes, peeled and chopped
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon with a slotted spoon and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
4. Add the chopped potatoes, chicken broth, heavy cream, and lemon juice to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
6. Stir in the cooked bacon and season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 25-30 minutes
Herbed Cauliflower Vichyssoise
This creamy soup is a twist on the classic French vichyssoise, with the added flavors of fresh herbs and roasted cauliflower. Perfect for a chilly evening or as a starter for your next dinner party.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little bit of olive oil until softened.
4. Add roasted cauliflower, chicken broth, heavy cream, thyme, paprika, salt, and pepper to the pot. Bring to a simmer.
5. Purée soup with an immersion blender or regular blender until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 35-40 minutes
Spicy Jalapeño Vichyssoise
Vichyssoise is a classic cold soup that’s perfect for hot summer days. By adding spicy jalapeños and a hint of cream, we’ve given this timeless recipe a bold and adventurous spin.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 3 cups chicken broth
– 1 cup heavy cream
– 2-3 jalapeño peppers, seeded and chopped
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and butter until softened.
2. Add the diced potatoes, chicken broth, and jalapeños. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Use an immersion blender or transfer soup to a blender to puree until smooth.
4. Stir in heavy cream and season with salt and pepper.
5. Chill soup in the refrigerator for at least 2 hours before serving. Garnish with chives or scallions if desired.
Cooking Time: 20 minutes + chilling time
Sweet Corn and Leek Vichyssoise
A refreshing twist on the classic French soup, this vichyssoise combines sweet corn and leeks with a touch of cream for a rich and velvety texture.
Ingredients:
– 2 cups chopped fresh leeks (white and light green parts)
– 1 cup frozen sweet corn kernels
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh chives or parsley, for garnish
Instructions:
1. In a large pot, sauté the chopped leeks in a little bit of oil until softened, about 5 minutes.
2. Add the sweet corn kernels and cook for an additional 2-3 minutes, until tender.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes, or until the soup has cooled to room temperature.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 2 hours before serving.
7. Garnish with fresh chives or parsley and serve cold.
Cooking Time: 20 minutes (plus chilling time)
Truffle-Infused Vichyssoise
Experience the luxurious flavor of truffles in this creamy and comforting soup.
Ingredients:
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated truffle (fresh or dried)
– Salt and pepper to taste
– Fresh chives or parsley for garnish
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in heavy cream and grated truffle. Season with salt and pepper to taste.
5. Serve hot, garnished with chives or parsley.
Cooking Time: 30-40 minutes
Caramelized Onion Vichyssoise
A classic French soup gets a sweet and savory twist with the addition of caramelized onions. This creamy soup is perfect for a chilly evening or as a side dish to impress your guests.
Ingredients:
– 2 large onions, thinly sliced
– 2 tablespoons butter
– 1 medium potato, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh chives or parsley, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium-low heat, stirring occasionally, until caramelized and golden brown (about 30 minutes).
3. Add butter to the skillet and stir until melted.
4. In a separate pot, boil the potato until tender. Drain and set aside.
5. Combine the chicken broth and caramelized onions in a blender or food processor. Blend until smooth.
6. Add the heavy cream, salt, and pepper. Stir to combine.
7. Add the cooked potato and blend until heated through.
8. Serve hot, garnished with chives or parsley.
Cooking Time: 45 minutes
Avocado and Lime Vichyssoise
Vichyssoise, the French chilled potato soup, gets a vibrant and creamy makeover with the addition of ripe avocados and zesty lime juice. This unique recipe combines the comforting warmth of potatoes with the coolness of citrus, making it perfect for hot summer days.
Ingredients:
– 2 large ripe avocados
– 2 medium-sized potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine potatoes, onion, and garlic. Add enough cold water to cover the ingredients and bring to a boil.
2. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
3. Remove from heat and let cool slightly.
4. Blend the mixture with avocados, heavy cream, lime juice, salt, and pepper until smooth.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper Vichyssoise
Vichyssoise is a classic French soup that’s perfect for any time of the year. This roasted red pepper variation adds a sweet and smoky twist to the traditional recipe.
Ingredients:
– 2 large red bell peppers
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh chives, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into pieces.
4. In a large pot, sauté the onion in olive oil until softened. Add the roasted pepper pieces and cook for 2-3 minutes.
5. Pour in the broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve warm, garnished with fresh chives if desired.
Cooking Time: 45-50 minutes
Coconut Milk Vichyssoise
Vichyssoise is a classic French soup that’s typically served chilled. This creamy coconut milk variation adds a rich and exotic twist to the original recipe.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 cup diced potatoes
– 1/2 cup diced leeks (white and light green parts only)
– 1/4 cup unsweetened shredded coconut
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine broth, potatoes, leeks, and shredded coconut. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes or until the vegetables are tender.
2. Stir in coconut milk and butter until smooth. Season with salt and pepper to taste.
3. Chill the soup in the refrigerator for at least 30 minutes before serving. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 45-50 minutes (includes chilling time)
Curried Cauliflower Vichyssoise
This creamy, aromatic soup is a twist on the classic French vichyssoise recipe, featuring roasted cauliflower and a warm blend of Indian spices. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, onion, garlic, cumin, curry powder, turmeric, and paprika. Roast for 25-30 minutes or until tender.
3. In a large pot, combine roasted cauliflower, diced tomatoes, vegetable broth, and heavy cream or half-and-half. Bring to a simmer.
4. Reduce heat and let soup cook for 15-20 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Chilled Pea and Mint Vichyssoise
This refreshing summer soup is a perfect blend of sweet peas, cooling mint, and creamy texture. Serve chilled for a light and revitalizing meal or as a palate cleanser between courses.
Ingredients:
– 1 cup fresh garden peas
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine peas, chicken broth, and garlic. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until peas are tender.
2. Strain the soup through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible. Discard solids.
3. Whisk in heavy cream and butter until smooth. Stir in chopped mint leaves.
4. Season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 2 hours or overnight before serving.
Cooking Time: 15-20 minutes (plus chilling time)
Sun-Dried Tomato Vichyssoise
Vichyssoise is a French-inspired creamy soup that gets a burst of flavor from the addition of sun-dried tomatoes. This recipe combines the comfort of a classic potato soup with the tanginess of sun-dried tomatoes, making it perfect for a chilly evening.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3-4 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 large potatoes, peeled and diced
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add broth, heavy cream, potatoes, and sun-dried tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Purée soup with an immersion blender or transfer to a blender in batches. Season with salt and pepper to taste.
4. Serve warm, garnished with fresh parsley or chives if desired.
Cooking Time: 25-30 minutes
Wild Mushroom Vichyssoise
This recipe celebrates the rich flavors of wild mushrooms, blended with potatoes and cream to create a velvety-smooth soup. Perfect for a chilly evening or as a starter for your next dinner party.
Ingredients:
– 2 tablespoons butter
– 1 large onion, diced
– 3 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 large potato, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 8-10 minutes.
3. Add potato, chicken broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potato is tender.
4. Purée soup with an immersion blender or regular blender until smooth. Season with salt and pepper to taste.
5. Serve warm or chilled, garnished with parsley or chives if desired.
Cooking Time: 40-45 minutes
Beetroot and Horseradish Vichyssoise
This earthy and pungent soup is a twist on the classic French vichyssoise, combining the sweetness of beetroot with the fiery kick of horseradish.
Ingredients:
– 2 large beetroot, peeled and diced
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 500ml chicken or vegetable stock
– 200ml heavy cream
– 2 tbsp horseradish sauce
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the diced beetroot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the stock and bring to a boil, then reduce heat and simmer for 20-25 minutes or until the beetroot is tender.
4. Purée the soup using a blender or food processor.
5. Stir in the heavy cream and horseradish sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 30-40 minutes
Pumpkin and Sage Vichyssoise
This seasonal soup combines the comforting warmth of pumpkin with the earthy depth of sage, perfect for a chilly fall evening. With its silky texture and subtle flavors, it’s sure to become a new favorite.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and pumpkin; cook for an additional 3-4 minutes.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and chopped sage.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with additional sage leaves if desired.
Cooking Time: 40-45 minutes
Smoked Salmon Vichyssoise
Elevate your soup game with this rich and velvety Smoked Salmon Vichyssoise, perfect for a special occasion or a cozy night in. This indulgent twist on the classic potato and leek soup combines the earthy sweetness of smoked salmon with the comforting warmth of potatoes and cream.
Ingredients:
– 1 large onion, thinly sliced
– 2 medium leeks, thinly sliced
– 3-4 large potatoes, peeled and diced
– 1/2 cup heavy cream
– 2 cups whole milk
– 2 tablespoons unsalted butter
– 2 teaspoons Dijon mustard
– Salt and pepper to taste
– 6 oz smoked salmon, flaked
Instructions:
1. In a large pot, sauté onion and leeks in butter until softened.
2. Add potatoes, cream, milk, and mustard. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in smoked salmon and season with salt and pepper to taste.
4. Serve warm or chilled.
Cooking Time: 25-30 minutes
Chilled Asparagus Vichyssoise
Chilled Asparagus Vichyssoise Recipe
Summary: This refreshing summer soup combines the flavors of asparagus, potatoes, and cream to create a delightful chilled treat perfect for hot days.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, combine asparagus, potatoes, butter, and onion. Cook over medium heat until the vegetables are tender, about 10-12 minutes.
2. Add chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
3. Let the mixture cool slightly, then puree in a blender or with an immersion blender until smooth.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 2 hours or overnight.
6. Serve chilled, garnished with fresh chives or parsley if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to cool off with these 20 creamy vichyssoise recipes! From classic leek and potato to smoky bacon and sweet corn, each twisty take on this French soup adds a new layer of flavor. Try chilled cucumber, roasted garlic, or truffle-infused for a sophisticated start to any meal. Or go bold with spicy jalapeño, curried cauliflower, or beetroot and horseradish. No matter your taste, there’s a creamy vichyssoise recipe here to satisfy!
