Chilled Sweet Potato and Leek Vichyssoise
A velvety cold soup featuring sweet potatoes and leeks simmered and pureed with cream and herbs for a smooth and comforting summer dish. This french-inspired soups (vegetarian) ready in about 45 minutes pairs unsalted butter, chicken broth, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
- 2 large, white and light green parts only, thinly sliced leeks
- 2 tbsp unsalted butter
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: In a large saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming.
- Step 2: Add 2 large thinly sliced leeks and sauté for 5 minutes until softened and fragrant but not browned.
- Step 3: Add 2 medium peeled and diced sweet potatoes, 4 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme leaves.
- Step 4: Bring to a boil, then reduce heat and simmer for 20 minutes until the sweet potatoes are very tender.
- Step 5: Remove from heat and let cool slightly, then transfer the mixture to a blender in batches.
- Step 6: Add 1/2 cup heavy cream and 1/2 cup cold water to the blender and puree until completely smooth and creamy.
- Step 7: Chill the soup in the refrigerator for at least 2 hours before serving cold.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Sweet Potato and Leek Vichyssoise take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Sweet Potato and Leek Vichyssoise?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Chilled Sweet Potato and Leek Vichyssoise?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Sweet Potato and Leek Vichyssoise for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Sweet Potato and Leek Vichyssoise vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
