Vichyssoise is a chilled leek and potato soup. Originally, the richness came from white sauce, now it is prepared with cream.


3 T butter (or olive oil, for a healthier fat)
4 leek (white only, well rinsed and sliced)
1 lb potato (stewing potatoes, peeled and diced)
4 c apple (vegetable broth or chicken stock, to taste)
  salt (to taste)
  pepper (white pepper, to taste)


  1. Melt the butter in a large saucepan over medium low heat. Add the leeks and cook for 5-6 minutes, stirring occasionally, until the leeks turn transparent.
  2. Add the potatoes. Stir a couple of times and add the stock. Bring the soup to a boil, lower the heat and simmer for 30 minutes.
  3. Season with salt and pepper. Let the soup cool down to room temperature and purée until smooth. Pour into a soup bowl, cover and keep the soup in the fridge for at least 1 hour, or until completely chilled.
  4. Stir the cream into the cold soup just before serving. Serve in individual bowls, garnished with finely chopped chives.


Vichyssoise is delicious cold, but it can be served also warm, like a normal leek and potato soup.

It is best to use an hand blender, upright blender, or immersion blender and puree the soup in the same pan. Otherwise, use your normal blender or food processor and work by batches, as necessary.

You can puree the soup still hot, as long as you are careful. A splash of hot liquid on your skin might cause burns.

4 servings
Preparation time
Cooking time
Total time
45 minutes