Go Back

Vichyssoise

A classic French chilled leek and potato soup with cream, perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons unsalted butter
  • 3 leeks white and light green parts only, cleaned and sliced
  • 1 medium onion chopped
  • 2 medium potatoes peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste
  • Chives for garnish optional

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Strainer (optional)

Method
 

  1. In a large pot, melt the butter over medium heat.
  2. Sauté the leeks and onion until softened, about 5 minutes.
  3. Add the diced potatoes to the pot and stir for another 2 minutes.
  4. Pour in the broth and bring the mixture to a boil.
  5. Once boiling, reduce the heat and let it simmer for about 20 minutes, until the potatoes are tender.
  6. Remove the pot from heat and let it cool slightly.
  7. Use a blender or immersion blender to puree the mixture until smooth.
  8. Add the heavy cream to the blended soup and stir well.
  9. Add salt and pepper to taste.
  10. Transfer the soup to a bowl or container and refrigerate for at least 2 hours.
  11. When ready to serve, ladle the vichyssoise into bowls and garnish with chopped chives.

Notes

Allow the soup to chill overnight for even better flavor development.