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Easy French Vichyssoise recipe featuring chilled potato and leek soup garnished with chives.

Vichyssoise

A smooth and creamy chilled potato and leek soup that's perfect for hot days and brings a touch of comfort to any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 large Leeks Use the white and light green parts only.
  • 1.5 pounds Yukon Gold potatoes, peeled and diced They blend up super creamy.
  • 1 clove Garlic (optional) Not traditional in every version, but adds flavor.
Liquids
  • 4 cups Chicken or vegetable broth Use low sodium if possible.
  • 1-2 cups Water Used to adjust thickness.
  • 3/4 cup Heavy cream Gives a classic velvety finish.
Seasonings
  • Salt and black pepper Start small and adjust after blending.
Garnish
  • Chives or green onion Adds a fresh bite on top.
Fat
  • 3 tablespoons Butter Provides cozy flavor.

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the cleaned, sliced leeks and a pinch of salt. Cook gently for about 8 to 10 minutes, stirring occasionally.
  3. Add the diced potatoes (and garlic if using). Pour in the broth and bring to a gentle simmer. Cook for about 15 to 20 minutes until tender.
Blending
  1. Turn off the heat. Blend the soup until completely smooth, adding water if necessary to achieve desired consistency.
  2. Stir in the heavy cream and adjust salt and pepper to taste.
Chilling
  1. Let the soup cool slightly, then cover and refrigerate for at least 4 hours or overnight.
  2. Before serving, stir well and adjust thickness with cold water or extra broth if necessary.
Serving
  1. Ladle into bowls and top with chopped chives and a few cracks of black pepper.

Notes

Blend longer than you think for a silky texture. If it tastes flat, it probably needs salt. This recipe can be made a day ahead for better flavor.