Smoked salmon vichyssoise

Smoked Salmon Vichyssoise is a creamy, luxurious soup featuring fresh leeks, potatoes, and smoked salmon. This elegant dish can be enjoyed chilled or warm, making it perfect for any occasion.

21 Apr 2026
Cook time 15 min
Prep time 55 min

Ingredients:

2 tbsp butter
2 leeks
1 onion
1 stalk celery
1 potato
1 tbsp fresh parsley
4 cups chicken gravy
6 oz salmon
1 cup light sour cream

Smoked Salmon Vichyssoise is a luxurious and velvety soup that combines the rich flavors of smoked salmon with the creamy texture of traditional vichyssoise. This elegant dish is perfect for a special dinner or whenever you want to treat yourself to something indulgent. The use of fresh leeks, celery, and potatoes provides a hearty base, while the salmon and sour cream elevate the soup to new culinary heights. Follow this recipe to enjoy a delightful bowl of smoked salmon vichyssoise.

Instructions:

1. Prepare Ingredients:
- Slice the leeks lengthwise and then cut into thin slices. Wash them thoroughly to remove any dirt or grit.
- Dice the onion, celery, and potato into small, uniform pieces.
- Chop the fresh parsley and flake or dice the smoked salmon.

2. Cook Vegetables:
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks, diced onion, and diced celery. Sauté until the vegetables are softened but not browned, about 5-7 minutes.

3. Add Potato and Broth:
- Stir in the diced potato and cook for an additional 2 minutes.
- Add the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

4. Blend the Soup:
- Remove the pot from heat. Using an immersion blender, blend the soup until it is smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be sure to let it cool slightly before blending and hold the lid down with a kitchen towel to avoid spills.

5. Add Sour Cream and Salmon:
- Once the soup is smooth, stir in the light sour cream until well incorporated.
- Gently fold in the smoked salmon pieces, reserving a few pieces for garnish if desired.

6. Season and Serve:
- Taste the soup and season with salt and freshly ground black pepper to your liking.
- Ladle the vichyssoise into bowls.
- Garnish each bowl with the chopped fresh parsley and any reserved smoked salmon pieces.

7. Chill if Desired:
- Vichyssoise is traditionally served cold. If you prefer, let the soup cool to room temperature, then refrigerate it for at least 2 hours before serving. Serve chilled or reheat if you prefer it warm.

This smoked salmon vichyssoise is a versatile and delicious soup that can be served hot or cold, making it suitable for any season. Its rich, smoky taste paired with the creamy base creates a harmonious blend of flavors that is sure to impress. With a few simple ingredients and some careful preparation, you can create a gourmet dish that will elevate any dining experience.

Smoked salmon vichyssoise FAQ:

What is the best way to store leftover vichyssoise?

Store leftover vichyssoise in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing it without the salmon and sour cream, as these ingredients do not freeze well.

How can I tell when the potatoes are done cooking?

The potatoes are done when they are tender and can be easily pierced with a fork, typically after simmering for about 15-20 minutes.

What can I substitute for chicken gravy?

For a vegetarian version, you can substitute chicken gravy with vegetable broth. Adjust seasonings as needed to enhance the flavor.

Can I serve vichyssoise warm instead of cold?

Yes, vichyssoise can be served warm. After cooking, simply allow it to cool slightly before blending, and then reheat gently on the stove before serving.

What type of salmon should I use for this recipe?

Smoked salmon is ideal for this recipe, as it adds a rich flavor. You can use either cold-smoked or hot-smoked salmon, depending on your preference.

Cooking Tips:

- Ensure the leeks are thoroughly cleaned to avoid any gritty texture in your soup.

- Use high-quality smoked salmon for the best flavor.

- Blend the soup until completely smooth for a silky texture.

- Chill the soup completely before serving if you prefer a traditional cold vichyssoise.

- Garnish with additional fresh parsley or a few slices of smoked salmon for an attractive presentation.

Nutrition Facts

24 Servings
Calories 63kcal
Protein 2.53g
Carbohydrates 7g
Fiber 0.70g
Sugar 1.24g
Fat 3.30g

Smoked salmon vichyssoise