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Classic Vichyssoise Recipe – A Creamy Leek and Potato Soup

By Lori, Last updated on October 12, 2023
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PIN for Vichyssoise recipe

This Classic Vichyssoise Soup recipe is a must-try! It’s a classic French soup that sounds fancy but it is delicious and so easy to make.

Classic Vichyssoise on a blue bowl

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What is Vichyssoise?

  • Vichyssoise is also known as potage parmentier or Crème Vichyssoise Glacée in French. It’s a traditional cold soup made with main ingredients such as leeks, potatoes, onions, cream, and chicken stock. View more info here. 
  • Vichyssoise is a classic soup-based recipe that is reportedly a favorite of well-known American chef, Julia Child. 
  • The Vichyssoise recipe was created by French chef, Louis Diat, while he was working at the Ritz-Carlton Hotel in New York City in 1917. See more of its history here.

Kitchen Tip

  • When blending hot liquids, don’t fill the blender more than 1/3 full, and make sure the top is properly vented to prevent exploding.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4-6

Ingredients for Classic Vichyssoise Soup

  • 3 T. Unsalted butter
  • 3 T. Extra virgin olive oil
  • 1-2 Large cloves garlic, finely minced
  • 3 Large leeks, white and very light green parts only
  • Sea salt and black pepper, to taste
  • 4 c. Yukon Gold potatoes, peeled and diced (approximately 4-5 medium potatoes)
  • 2 c. Chicken stock, preferably organic
  • 2/3 c. Sour cream
  • 1/3 c. Heavy cream
  • 3 T. Fresh chives, finely chopped

Supplies used

  • High-sided skillet
  • Large saucepan (optional)

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Recipe for Vichyssoise Soup

#1. Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Melt butter then cook by stirring occasionally, just until the leeks are tender. Do this for approximately 4-5 minutes. Do not allow it to brown.

#2. Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover the skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork-tender.

#3. While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

#4. Remove skillet from heat and cool for several minutes. Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.

#5. Remove the lid and transfer the purée into a large bowl. Repeat the process with the remaining contents of the skillet.

#6. Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.

#7. Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.

#8. Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.

#9. To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy!

Two bowls of delicious Vichyssoise Soup

More Soup Recipes To Try

If you enjoyed this Vichyssoise Soup, I highly recommend trying the following recipes:

  • Sweet Potato Soup
  • Daikon Noodle Soup
  • Fideo Soup with Chicken
  • Vegetarian Minestrone Soup

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Classic Vichyssoise Recipe – A Creamy Leek and Potato Soup

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