Cucumber Leek Vichyssoise Soup

5 from 1 vote

Fresh cucumbers and sweet, mellow leeks are the stars in this super savory, chilled Vichyssoise soup. Note that the soup needs to chill for several hours.

Prep Time13

Cook Time22

Total Time35

Course: Appetizer, Soup

Cuisine: American

Keyword: Cucumber Leek Vichyssoise Soup

Servings: servings

Calories: 156kcal

Author: Lee Clayton Roper

Ingredients

See gluten-free adaptations in the Notes section at the bottom of the recipe.

1 tablespoon butter
1/2 teaspoon chopped garlic or shallots
1/4 cup onion chopped
1 1/2 cups leeks white and light green parts
2 cups chicken stock
1/2 teaspoon salt
2 cups cucumber peeled, seeded and chopped
1/2 cup baby spinach packed chopped fresh
1 large russet potato peeled and thinly sliced
3/4 cup half and half
1 teaspoon lemon juice
Kosher salt
Ground white pepper
Garnish: thinly sliced radish chopped fresh chives

Instructions

In a large skillet or sauté pan, melt butter over medium-low heat. Add garlic (or shallots), onion and leeks. Cook, stirring frequently, about 5 to 7 minutes or until soft and the leeks are just beginning to turn brown. Remove from heat. Set aside.
In a large saucepan, bring chicken stock and salt to a boil over medium-high heat. Add cucumber, spinach and potato. Cover, reduce heat to low, and simmer about 10 to 15 minutes or until potatoes are tender. Remove from heat, uncover and cool for 15 minutes.
Stir in leek mixture and half and half. Purée with an immersion blender or transfer to a blender in 2 batches and purée until smooth. Season to taste with lemon juice, salt and ground white pepper.
Cover and chill for several hours. Adjust seasonings, as needed. Serve cold; garnish servings with thinly sliced radishes and chopped chives.

Notes

Gluten free: Use gluten-free chicken stock.

Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated.

Nutrition