🇫🇷 France · Food
Vichyssoise (Chilled Leek and Potato Soup)
By eatmundo · July 6, 2026
Vichyssoise is an elegant and refreshing cold cream soup made from puréed leeks, potatoes, onions, and chicken broth, traditionally garnished with fresh chives. Its velvety smooth texture and delicate flavor make it a sophisticated starter, especially delightful on a warm day.
Ingredients
check them off as you prepareHow to Make It
- 1
Thoroughly wash the leeks, trimming off the dark green tops and the root ends. Slice the white and light green parts of the leeks into thin rounds. Peel and dice the potatoes and onion into roughly 1.5 cm (0.6 inch) pieces.
- 2
In a large heavy-bottomed pot or Dutch oven, melt 30g of butter over medium heat. Add the sliced leeks and diced onion. Sauté gently for 8-10 minutes, stirring occasionally, until they are very tender and translucent but not browned.
- 3
Add the diced potatoes and 1 liter of chicken broth to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the potatoes are very tender and easily pierced with a fork.
- 4
Carefully transfer the soup to a blender (working in batches if necessary) and blend until completely smooth and creamy. Be cautious when blending hot liquids, only fill the blender halfway and hold the lid firmly.
- 5
For an extra velvety texture, pass the puréed soup through a fine-mesh sieve or chinois into a clean bowl. This step removes any fibrous bits and ensures a truly luxurious mouthfeel.
- 6
Stir in 120ml of heavy cream. Season the soup generously with salt and white pepper to taste. Remember that cold dishes often require a bit more seasoning to stand out.
- 7
Cover the bowl and chill the Vichyssoise in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold. This allows the flavors to fully develop and meld.
- 8
Before serving, taste and adjust seasoning if needed. Ladle the chilled soup into bowls and garnish with finely chopped fresh chives for a pop of color and fresh oniony bite.
Frequently Asked Questions
How should I properly clean leeks for Vichyssoise to avoid grittiness?+
To thoroughly clean leeks, split them lengthwise and rinse under cold running water, fanning out the layers to remove all trapped dirt and sand before slicing.
Which type of potato is best for achieving a smooth, creamy Vichyssoise?+
For a truly smooth and velvety Vichyssoise, use starchy potatoes like Russet or Idaho, as they break down easily and contribute to a silkier texture when blended.
What's the best technique to ensure Vichyssoise has a perfectly smooth and silky texture?+
After blending the soup until completely smooth, strain it through a fine-mesh sieve or chinois to remove any lingering fibrous bits and achieve its signature velvety consistency.
How long does Vichyssoise need to chill before it's ready to serve?+
For the best flavor and refreshing chill, Vichyssoise should be refrigerated for at least 4 hours, or ideally overnight, allowing the flavors to meld and the soup to become perfectly cold.
Mundo Match
Dishes across the world that share Vichyssoise (Chilled Leek and Potato Soup)'s core ingredients.
