Vichyssoise: Chilled Potato and Leek Soup

Best Potato Soup Recipe

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  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
404 Calories
19g Fat
53g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 404
% Daily Value*
Total Fat 19g 24%
Saturated Fat 12g 59%
Cholesterol 55mg 18%
Sodium 595mg 26%
Total Carbohydrate 53g 19%
Dietary Fiber 6g 22%
Protein 9g
Calcium 182mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.

Easy to prepare with just a few ingredients, vichyssoise will change your mind about cold soups.


  • 1 1/2 pounds potatoes (waxy variety), peeled and cut into 1-inch cubes
  • 4 medium leeks (about 3 pounds, washed very well and sliced very thin, use white part only)
  • 2 tablespoons unsalted butter
  • 4 cups chicken broth, water, or milk
  • 1 cup heavy cream
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Garnish: 1 tablespoon fresh chives (finely chopped)

Steps to Make It

  1. Gather the ingredients.

  2. In a large pot over medium-low heat add the butter.

  3. When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).

  4. Add the potatoes and chicken broth, water, or milk. Bring to a boil, then lower to a simmer.

  5. Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.

  6. Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.

  7. Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.

  8. Taste the soup and season with salt and pepper.

  9. Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).

  10. Just before serving, sprinkle chives over the top.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • When blending hot soup, please make sure that you very careful. If you do not have an immersion blender and are using an actual blender, make sure that you do not fill the blender more than half way. Otherwise, when you go to blend the soup, you have the potential for the soup to burst out of the top and possibly burn you.

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