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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
