Vichyssoise
Silky, elegant chilled potato-leek soup that feels luxurious yet is surprisingly simple to make. The gentle sweetness of slowly sweated leeks melds with tender potatoes and a touch of cream. Served cold — it is the ultimate warm-weather starter that gets better overnight.
For 4 servings
- prep · ~5 min
Prepare the leeks.
Trim off the dark green tops and root ends. Slice the white and light green parts thinly, then wash thoroughly in cold water to remove all grit. Drain well.
- saute · ~12 min
Sweat the leeks until soft.
1.Melt butter in a large saucepan over medium-low heat.2.Add sliced leeks and cook gently, stirring occasionally, until completely soft and translucent but not browned (10 to 12 minutes).TIPKeep the heat low — browning the leeks will muddy the soup's delicate color. - boil · ~20 min
Simmer potatoes until tender.
1.Add diced potatoes, water, and salt to the pot.2.Bring to a boil, then reduce heat to a gentle simmer.3.Cook uncovered until potatoes are very tender (15 to 20 minutes). - mix · ~3 min
Blend until perfectly smooth.
Remove from heat and let cool slightly. Transfer the soup to a blender in batches and purée until silky smooth.
TIPVent the blender lid and cover with a towel — hot liquids expand and can splatter. - mix · ~2 min
Stir in cream and season.
Pour the blended soup into a clean bowl. Whisk in the heavy cream until fully incorporated. Taste and adjust with black pepper.
- rest · ~240 min
Chill thoroughly.
Cover and refrigerate until completely cold, at least 4 hours or preferably overnight. The flavor deepens as it rests.
TIPOvernight chilling lets the leek sweetness really come forward. - serve
Ladle into chilled bowls and garnish with chives.
Divide the cold soup among bowls and scatter chopped chives over each serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice leeks thinly and wash them in a bowl of cold water, lifting them out so grit sinks to the bottom.
- 2Sweat leeks over medium-low heat for a full 10-12 minutes until completely soft but not colored.
- 3Use Yukon Gold or Russet potatoes for the best creamy texture without a gluey result.
- 4Vent the blender lid and cover with a towel when pureeing hot soup to avoid splatters.
- 5Chill the soup for at least 4 hours; overnight is even better for deeper flavor.
- 6Taste and adjust seasoning just before serving, as chilling dulls salt and pepper.
Adapt it for your goals.
Low-oil
Replace butter with 2 tablespoons of olive oil or a neutral oil to reduce saturated fat while keeping the leeks tender.
veganVegan
Substitute butter with olive oil and use full-fat coconut milk or cashew cream in place of heavy cream for a dairy-free, plant-based version.
high proteinHigh-protein
Add 1/2 cup of silken tofu to the blender with the cream for extra protein without altering the silky texture.
herb infusedHerb-infused
Simmer a sprig of fresh thyme or a bay leaf with the potatoes, then remove before blending for a subtle herbal note.
Why this is on our healthy list.
Rich in Potassium
Potatoes are an excellent source of potassium, which supports healthy blood pressure and muscle function.
Source of Vitamin K
Leeks provide vitamin K, important for bone health and proper blood clotting.
Digestive Support
Leeks are a good source of prebiotic fiber, which feeds beneficial gut bacteria.
Moderate in Saturated Fat
Using a modest amount of butter and cream makes this soup indulgent yet lower in saturated fat than many cream-based soups.
Frequently asked questions
Yes, but the soup will have a stronger, more savory flavor. For the classic delicate purity, water is traditional.
