Try this classic vichyssoise recipe with potatoes, leeks, and cream. It’s a flavorful and velvety soup that can be served hot or cold. Serve it chilled for hot summer nights or warmed for cool fall evenings.
Classic Vichyssoise
Beat the heat with this delicious cold soup made with potatoes, leeks, and cream. Vichyssoise was created by French Chef Louis Félix around 1917 near the town of Vichy, France. This truly delectable soup is as delicious cold as it is warm. If you like this creamy soup recipe, try cream of broccoli soup, carrot soup, cream of celery soup, and pumpkin soup.
Ingredients for Vichyssoise
How to make Vichyssoise
Melt the butter in a Dutch Oven or large pot over low heat. Add the leeks and cook until very tender, pasty, and broken down. Then, add the potatoes and chicken broth and bring the mixture to a gentle boil. Cook until the potatoes are very tender. Remove the pot from the heat. Using an immersion blender or a stand blender (don’t forget to remove the center cap), puree the mixture until it is very smooth and creamy.
Stir in the heavy cream. Season with kosher salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped fresh chives.
Recipe Tips
Storage and Reheat
You can store this soup in the fridge for up to 3 days. Reheat it on the stovetop over low heat or microwave at 60%-70% power for 2-3 minutes or until warm.
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Vichyssiose
Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks thinly sliced white parts and a little bit of the green parts
- 1/2 teaspoon salt
- 2 large Yukon Gold potatoes peeled and cut into 1-2 inch chunks
- 3 cups chicken stock or vegetable stock
- 2/3 cup heavy cream
- kosher salt to taste
- Freshly ground black pepper to taste
- chopped fresh chives
Instructions
- Melt the butter in a Dutch Oven or large pot over low heat. Add the leeks and the salt. Cook until very tender, pasty, and broken down, stirring frequently. This will take 25-35 minutes.
- Then, add the potatoes and chicken broth and bring the mixture to a gentle boil. Cook until the potatoes are very tender, about 20 minutes.
- Remove the pot from the heat. Using an immersion blender or a stand blender (don't forget to remove the center cap) puree the mixture until very smooth and creamy.
- Stir in the heavy cream. Season with kosher salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped fresh chives.
Notes
- Cook the leeks until they are very soft to ensure they puree well.
- If desired, swirl a little cream into the soup. Use a small cup and drizzle the cream into the soup in a circular motion, creating a swirl. Using a shish kabob stick, swirl the heavy cream in a figure eight.
- Use chicken stock, chicken broth, or vegetable broth. Low sodium is preferred,
- If using a stand blender, remove the center cap so the steam does not build up, blow the cap, and spray hot soup everywhere.
Nutrition
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Amelia J
Absolutely delicious recipe! 10/10
Jen
I love cream-based soups. This Vichyssoise recipe was delicious and easy to make. We ate it warm but I can’t wait to try it chilled in the summer.
April
OMG sooooooo good, we loved it!
Janey H
It was so yummy! I loved every spoonful. Folks this one is a keeper!
Tania P
This recipe for Vichyssoise was delicious and simple to make! The step-by-step instructions are clear and easy to follow, making it accessible for both novice and experienced cooks. This was a huge hit and it is a new family favorite.
Beth Pierce
Thanks, Tania! So glad that everyone liked it!
AJ
This was the perfect soup to add to my comfort food meal. It was the best!
Catalina M
I made your Creamy Vichyssoise recipe last night and it was a total delight! So smooth and flavorful, and surprisingly refreshing.
Beth Pierce
Thank you, Catalina! So glad that you enjoyed it!
Adriana
I love vichyssoise and this recipe was easy to make and spot on. It is delicous warmed or chilled.
Lavanda M
I used your recipe last night and safe to say it ay just now be a family favorite! Absolutely delicious!!
Beth Pierce
Thank you, Lavanda! So glad that you liked it!
Sandy C
This was really good! I love it served hot on chilly nights! But I’m excited to try it chilled!
Beth Pierce
It is so delicious chilled!
Erin D
This is perfectly comforting and delicious! Next time I will try the cold version of this!
Beth Pierce
You will love it!
Amanda M
Recipe is easy to follow and came out perfect. Thank you so much! I have always loved vichyssoise!
Beth Pierce
Me too, Amanda!
Melissa C
Tasty and so delicious! Love the creamy textures!