Best Potatoes For Vichyssoise – Is it Russet!

What’s more comforting than a warm delicious Vichyssoise on a chilly or rainy day? Exactly, nothing! On the contrary, nothing can compete with a chilled  Vichyssoise on a hot sweaty day. This chilled soup was invented in 1917 in New York, to keep the patrons cool on hot summer days. 

Potatoes are an essential ingredient in this soup. However, like many other people, you may wonder, what’re the best potatoes for vichyssoise? 

Well, there are different kinds of potatoes. Such as Russet, Red potatoes, Yukon Gold, and so on! You can use all of these potatoes in your vichyssoise. 

However, the taste varies from potato to potato! So, to get the exclusive and real taste of the best potatoes for vichyssoise you must choose the ultimate potato type. In this article, I’m going to reveal the best potato types that’ll make your vichyssoise taste heavenly. So, let’s buckle up for our potato journey! 

What Are The Best Potatoes For Vichyssoise?

Now, as already known types, time to identify which type will be the best for Vichyssoise. Let’s get started-

1. Russet

Russet is one of the high-starchy potatoes and low in moisture. This types of potato doesn’t hold any shape after cooking and gets fluffy after cooking. It absorbs the other ingredients well and makes the soup delicious! 

These potatoes are easy to mash and the high amount of starch makes the Vichyssoise thick and creamy. You can make soup, bake or boil the potato to your heart’s content, but according to your dish, you should remember, this potato doesn’t hold any shape after cooking. 

Pros

• Delivers great taste in the soup. 
• Thicken the soup without adding any thickener. 

Cons

• Doesn’t hold any shape after cooking. 

2. Yukon Gold

Second, we have Yukon gold potatoes for vichyssoise. This is an all-rounder potato type and a great combination of waxy and starchy. These potatoes are less starchy than the russet and they hold their shape quite well after cooking. However, like russet, this potato type tends to get a bit fluffy after cooking which waxy potatoes don’t. You can use Yukon Gold potato for any kind of comforting or hearty meal. 

Pros

• A combination of waxy and starchy potatoes. 
• Thickens the soup as it gets fluffier after cooking. 
• Can hold shape better than russet. 

Cons

• lt can’t thicken the soup like russet. 

3. Red Potatoes 

Lastly, we have red potatoes. Red potatoes are low in starch and they flake very easily after cooking. You can make a great mashed potato with this type and then add the mashed potato to the soup base. After you cook, these red potatoes don’t lose their structure. That’s why generally for frying this potato is mostly used. However, the red hue of this potato makes the soup look quite delicious indeed!

Pros

• This type can bring out the flavor of your Vichyssoise. 
• It doesn’t lose its shape even after cooking or boiling. 

Cons

• As it’s low in starch, it can’t thicken the soup like russet or Yukon gold. 

How to Cook Vichyssoise?

Now, let’s see how to cook a hearty Vichyssoise. Starting from the ingredients-

Ingredients

• Unsalted butter – 2 tablespoon 
• Yukon Gold Potatoes – 1 Pound (peeled and chopped into 8) 
•  Leeks – 1 Pound (Cleaned and trimmed thinly) 
• Onion- 1 medium size (chopped)
• Vegetable or Chicken Broth – 2 Cups(more to adjust thickness)
• Heavy Cream – 1/2 Cup
• Sour Cream – 1/2 Cup
• Salt – 2 tablespoons as per taste
• Fresh Chive(chopped) for garnish 

Direction 

1. In a large pot, throw the butter and heat it in medium heat until it melts. Heat until the melted butter becomes brown. 

2. Then, toss the chopped leek and onions in the butter. Stir fry the coating with butter and cook for a couple of minutes. Cook until the leek and onion get translucent. 

3. Add the chopped potatoes along with the vegetable/chicken broth and salt. Now, reduce the heat and bring the boil to the mixture. Cover the pot and cook for 40-50 minutes until the potatoes are properly cooked.

4. Now, with an immersion blender or normal blender make the soup into a smooth creamy. If you use a blender be careful of the heat and fill only 1/3 of the blender jug while blending. 

5. Now, let the smooth soup rest for a while, and then stir some heavy cream alongside sour cream. Then, let the soup rest in the refrigerator to get cooled. 

6. The soup should be served at room temperature, otherwise if it’s too hot or cold, it won’t taste good. Before serving, garnish with the chopped chives. If needed, add any more spices or salt! Enjoy! 

Types of Potatoes 

I’ve read a sentence somewhere! Not all potatoes are built equal. To make different types of soup or stew and to create different levels of thickness, you have to choose the proper types of potatoes. Here comes the different types of potatoes –

1. Red Potatoes

Red potatoes are also known as new potatoes. These potatoes are easily identified by their red skin. Red potato is smooth and has a waxy texture. When red potatoes are cooked, they hold their structure and shape quite firmly. You can just wash and prepare it for cooking, it barely needs any peeling. Rather, the red skin creates extra appeal in the food. 

2. Russets

Russets are also known as Idaho potatoes. These potatoes are known for all-purpose usage. They can be identified by their rough texture, brown skin, and dimpled shape. Unlike red potatoes, these potatoes are high in starch and they get fluffy after you cook them! 

3. Yukon Gold 

This is one of the perfect potatoes. Combination of waxy and starchy, these potatoes can be used in almost every dish or soup. It has a light yellowish color inside and smooth waxy skin. 

4. Sweet Potatoes 

From the name, you can already guess, sweet potatoes are sweeter than the other varieties. They’re comparatively larger and starchier. These potatoes taste delicious if grilled. 

5. Purple Potatoes 

As their name suggests, these pretty potatoes are used in chunks in dishes, rather than blended or mashed. The hue of purple potato is gorgeous and it has a boost of antioxidants! 

6. White Potatoes 

Lastly, our white potatoes are mostly known as waxy potatoes for their lack of starch. Like red potatoes, they hold their shape pretty well after cooking. 

Take Away

That’s all for our potato topic today. I hope now you can choose the best potato for your next Vichyssoise recipe. Try to choose high to medium-starchy potatoes as they can thicken the soup as well as bring out the flavor. In that case, I think Russet will be the best option for Vichyssoise.

Now before I leave I am suggesting an article on – Original Charleston’s soup recipe.