Vichyssoise – Classic Potato and Leek Soup

Potato and Leek Soup is always comforting hot of cold.

I am not sure who first thought of serving a cold potato and leek soup but it turned out to be an awesome idea!

This is a favourite soup in our household. So I like that this recipe makes a generous quantity. At about 10 cups of soups it would serve 6 easily.

It is quite rich so as a first course you don’t need a big quantity especially if you serve baguette and butter with it as we do!

It also freezes well. Freeze it without the chives and when it thaws- give it a whirl in the blender to blend it nicely and serve. Doesn’t get much easier than that!

I have made this in the summer, frozen it in a big Zip Lock bag and used it to keep my cooler cold on the way to the cottage! You let it defrost fully and voilà Рyou have a great summer evening starter or light supper.

Chef’s Tips for Vichyssoise

  • Use the best quality chicken broth available. Do not use bouillon cubes – they are too salty. The flavours here are rather subtle so if you have homemade broth that is best.
  • You can substitute a good vegetable broth for the chicken broth.
  • I sometimes use fresh tarragon as garnish instead of chives.  Another French classic flavour!
  • You can add a pinch of nutmeg if you want to add some nuttiness.  I prefer it without but nutmeg is another classic addition.
  • It can be made a day ahead easily – and it may even benefit from the extra chill time to meld flavours.
  • The pure√© can be quite thick depending on the size of your potatoes.  The cream will thin it.  If you want it thinner you can either add more cream or chicken broth. 
  • I always serve it cold but you can serve it warm if you like.
  • It freezes well.  Just thaw, reblend and serve with garnish of your choice.
Potato leek soup garnished with fresh chives beside a baguette of fresh bread.

Vichyssoise – Classic Potato and Leek Soup

A classic leek and potato soup.
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Course: Appetizer
Cuisine: French
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 10 cups


  • 1 large onion diced
  • 2 Tbsps butter
  • 1 Tbsp olive oil
  • 3 large potatoes, peeled and diced preferably Russets
  • 3 leeks, white and light green parts only sliced in rounds
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup 10% cream
  • chives for garnish


  • Heat butter and oil in a large Dutch oven.
  • Cook onions over medium high heat about 3 minutes. Add leeks, sprinkled with the salt and pepper and cook another 5 minutes.
  • Add the potatoes and cook another 4 minutes.
  • Add the broth and simmer for 30 minutes.
  • Allow mixture to cool until you can blend it. Use an immersion blender or blend in batches in a regular blender.
  • Add the cream. Taste and adjust seasonings if necessary.
  • Chill for at least one hour or longer. (Can be made a day ahead).
  • Garnish with fresh chopped chives and serve cold.


Nutrition is per cup.


Calories: 179kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 502mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg
Vichyssoise - Classic Potato and Leek Soup

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