
Classic French vichyssoise served hot or cold
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Classic French vichyssoise served hot or cold
A silky French-style potato leek soup with a delicate, buttery flavor that works beautifully served warm or chilled.
10m
Prep Time
30m
Cook Time
40m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Potato leek soup, or vichyssoise when served cold, is French simplicity at its finest. Tender leeks and potatoes simmer together until soft, then blend into an impossibly smooth puree that tastes far more refined than its humble ingredients suggest.
This is a soup that celebrates restraint — just a few ingredients, handled well, produce something truly elegant. A swirl of cream and a sprinkle of chives are all the adornment it needs.
Melt butter in a large pot over medium-low heat. Add sliced leeks and cook gently until very soft, about 10 minutes, without browning.
Add cubed potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20 minutes.
Blend until completely smooth using an immersion blender or in batches in a countertop blender.
Stir in heavy cream and season with salt and white pepper. Warm through gently.
Serve hot garnished with snipped chives, or chill thoroughly and serve cold as vichyssoise.
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Milder onions work but the flavor will differ.
Starchier but still delicious.
Adds a tangy richness.
Wash leeks thoroughly — soil hides between the layers. Slice, then soak in water to rinse.
Use white pepper instead of black for a cleaner look.
For a lighter version, skip the cream and add a drizzle of truffle oil instead.
Refrigerate for up to 5 days. Freeze for up to 3 months.
Reheat gently on the stovetop. Add broth to adjust consistency.
Per serving (1.5 cups) · 6 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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