Warm Vichyssoise Soup Recipe: Quick and Easy

What makes this soup incredibly quick and easy is a key, perhaps surprising ingredient.

My mother has been making this vintage-inspired twist on a classic soup recipe for as long as I can remember. And often for Christmas.

Yet the soup recipe is so easy, I’m confident you will be making it often for brunch, afternoon tea, or even light dinners.

But dressed up, it’s special enough even for Christmas.

What is Vichyssoise Soup?

Vichyssoise, pronounced (veesh-ees-wahz), is a French soup often consisting of puréed leeks, onions or shallots, potatoes, cream, and chicken stock.

Traditionally, Vichyssoise is a chilled soup, but for me, a Warm Vichyssoise Soup is incredibly perfect during the cold days of winter.

Christmas Soup

While there are many soup recipes perfect for serving during Christmas Dinner, like our Creamy Chestnut Mushroom Soup, there is something extra special about this incredibly quick and easy-to-make Vichyssoise Soup.

In fact, it’s so simple, you really don’t need to share how easy it is… unless you want to. I’ll leave that up to you!

Warm Vichyssoise Soup Ingredients

I mentioned earlier that there may be a surprising ingredient in this easy soup. Here’s all you will need:

• Butter
• Minced shallot
• Chicken stock
• Salt, nutmeg and optional red pepper flakes
• Instant mashed potato flakes
• Milk
• Cream
• Snipped chives or watercress for garnishing

Ingredient Notes and Substitutions:

Shallot: I prefer a shallot in this soup recipe simply because I love the flavor of shallots. You can substitute a grated onion instead if you prefer.

Chicken Stock: Traditionally Vichyssoise is made with chicken stock, but you can substitute vegetable broth if preferred.

Instant Mashed Potato Flakes: This is the surprising ingredient in this soup. The recipe is based on a vintage recipe I’ve tweaked over the years. The Mashed Potato Flakes is why the soup can be ready in 15 minutes or less.

How to Make Warm Vichyssoise Soup

A simple soup that’s ready in minutes. Here’s how you make it:

Step 1: Saute the shallots

In a medium Dutch oven or soup pot, melt the butter over medium-high heat. Add the minced shallots and saute until soft and cooked; 2 to 3 minutes.

Step 2: Stir in the Mashed Potatoes

Pour in the broth, salt, nutmeg, and red pepper flakes, if using, and bring to a boil. Remove from the heat and whisk in instant potato flakes, stirring until fluffy. Gradually stir in the milk and the cream.

Step 3: Reheat as Needed

Return the pot to the stove and reheat as needed. Spoon into small serving bowls and sprinkle with chives or watercress.