Chilled Leek and Potato Soup (Vichyssoise)
Vichyssoise Say it: vee-shee-SWAHZ
Vichyssoise is a smooth, elegant French soup made from leeks, potatoes, and cream. Although it is now served chilled across France and the world, its roots lie in the classic hot leek and potato soup (potage Parmentier) that has been a staple of French home cooking for generations. The cold version is silky, delicately onion-sweet from the leeks, and enriched with heavy cream, making it a refreshing starter for warm-weather meals or a sophisticated first course at dinner parties.
Chilled Leek and Potato Soup (Vichyssoise)
Vichyssoise
Pronounced vee-shee-SWAHZ
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Melt the butter in a large heavy-bottomed pot over medium-low heat. Add the sliced leeks and onion, sprinkle with a pinch of salt, and cook gently, stirring often, until very soft and translucent but not colored, about 12–15 minutes.
Add the cubed potatoes, chicken stock (or water), and 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are completely tender, 15–20 minutes.
Remove the pot from the heat and let the soup cool for 10 minutes. Working in batches, purée the soup in a blender until completely smooth and silky. For the silkiest texture, strain through a fine-mesh sieve into a clean bowl.
Stir in the heavy cream and milk. Season to taste with salt and white pepper. The soup should be quite smooth and lightly seasoned.
Transfer to a covered container and refrigerate until thoroughly chilled, at least 4 hours and preferably overnight. The soup will thicken slightly as it cools.
Just before serving, taste and adjust the seasoning if needed; cold soups often require a bit more salt. If the soup is too thick, thin it with a splash of cold milk or stock to reach a pourable consistency.
Ladle into chilled bowls, sprinkle generously with chopped chives, and serve immediately.
Regional variants
Some French cooks finish the soup with a touch of crème fraîche instead of heavy cream for a subtle tang, while others garnish with chervil or a swirl of extra-virgin olive oil. A modern variation adds a few leaves of watercress or spinach during the final minutes of cooking for color and freshness.
Cook's notes
- Leeks can be sandy; slice them lengthwise, fan open the layers under running water, and rinse thoroughly before slicing.
- For the classic pale color and mild flavor, use only the white and very pale green parts of the leeks.
- A high-powered blender gives the smoothest texture; an immersion blender works but may leave a slightly coarser result.
Serve with
Crusty baguette or buttered toast points; a crisp white wine such as Chablis or Sancerre.
Make ahead and storage
The soup can be made up to 2 days in advance and kept covered in the refrigerator. Stir well before serving and thin if necessary.
