Vichyssoise: Chilled Potato and Leek Soup

By
Brett Moore
Brett Moore
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
Learn about The Spruce Eats' Editorial Process
Updated on 09/23/21
Best Potato Soup Recipe

Dorling Kindersley/Getty Images

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
316 Calories
19g Fat
34g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 316
% Daily Value*
Total Fat 19g 24%
Saturated Fat 12g 58%
Cholesterol 58mg 19%
Sodium 746mg 32%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 6g
Vitamin C 16mg 79%
Calcium 83mg 6%
Iron 3mg 14%
Potassium 767mg 16%
*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.

Ingredients

  • 1 1/2 pounds waxy potatoes, peeled, cut into 1-inch cubes

  • 4 medium leeks (about 3 pounds), washed, sliced very thin, use white part only

  • 2 tablespoons unsalted butter

  • 4 cups chicken broth

  • 1 cup heavy cream

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon finely chopped fresh chives, for garnish

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. 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.

Recipe Variations

  • You can use water or milk as a substitute for the chicken broth.

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