Vichyssoise

SoupGluten-FreeCold SoupPotato

A lighter version of the traditional vichyssoise chilled potato leek soup, with leeks and Yukon Gold potatoes.

Photography Credit: Elise Bauer

Summer has officially arrived, and with it, the dry summer heat for which Sacramento is so well known. Chilled soups were invented for hot days like these. Vichyssoise, a chilled creamy potato and leek soup, was created by a chef at the Ritz-Carlton in New York in the summer of 1917, to help keep patrons cool.

Chef Louis Diat was French, hence the French name of the soup. (Don’t try asking for a Vichyssoise in France, you’ll get puzzled looks; it’s an American soup).

Chilled soups used to be a lot more popular than they are these days, especially before WWII and modern air conditioning.

Vichyssoise

The original Vichyssoise is a cream bomb, calling for a quart of broth, 2 cups of milk, and 3 cups of cream, for eight servings. Yikes. That’s almost a half cup of cream per serving!

Our version is decidedly lighter, though still quite creamy because we use Yukon gold potatoes, which are naturally creamy potatoes (they make great mashed potatoes too).

The soup is really easy to make, doesn’t use a lot of ingredients, and lasts for days.

The trick is serving temperature. It’s great hot, though it is designed to be a chilled soup. I found the best serving temperature is just below room temp. Too cold and and the flavor from the butter, potatoes, and salt just disappears.

Vichyssoise Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes about 10 cups, serves 6 to 8

Ingredients

  • 4 Tbsp butter
  • 4-5 cups sliced leeks, cleaned (see How to Clean Leeks), white and pale green parts only (from about 4 large leeks)
  • 1 medium onion, chopped or sliced
  • 2 lbs Yukon gold potatoes, peeled and chopped
  • 6 cups water (vegetarian option), or chicken stock
  • 2 teaspoons Kosher salt (more to taste)
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • Chopped fresh chives for garnish

Method

1 Heat butter until it begins to brown: In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown.

2 Sauté leeks and onions: Immediately toss in the sliced leeks and onions. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted.

3 Add potatoes, water or stock, salt, bring to simmer: Add the chopped potatoes, salt, and water or stock. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat.

4 Purée until smooth: Purée using an immersion blender or working in batches, blend in a blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth.

If you want an even smoother soup, you can take the extra step of pressing the purée through a sieve with a rubber spatula.

5 Cool and stir in sour cream and whipped cream: Allow to cool a bit before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (maybe 65°F or 18°C). If it is too cold, it won't taste as good.

Add more salt to taste. Serve garnished with chopped fresh chives.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Print

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Links:

Vichysquash, cold crookneck and buttermilk soup - from The Runaway Spoon

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

25 Comments / Reviews

No ImageVichyssoise

Did you make it? Rate it!

  1. kirstin

    How is this a lighter recipe? Can veg version use veg broth? I add watercress to mine. Tastes about the same but +nutrition and +bright green.

    xxxxxyyyyy

  2. Kimberly

    It was sooo very easy to make. Followed directions exactly & added condensed chicken stock (1 packet) & also used some home made chicken stock. Don’t add salt until stock is blended well as the condensed stock has a lot of salt. It was delicious!

    xxxxxyyyyy

    Show Replies (1)
  3. James Zemboy

    I wrote in April that I would soon be making this for the first time, and today I did. It’s very good indeed and in August I will make a double batch as the first course of a dinner party for about 15 people, although this single batch is very generous for “six to eight” so maybe a batch-and-a-half would make more sense. I disregarded the directions to use tiny amounts of sour cream and heavy cream and substituted two whole, big, fat cups of heavy cream. And since most recipes suggest a little pepper, I used 1/4 teaspoon (only that much) of white pepper and I substituted 1 1/2 teaspoons regular salt for the 2 teaspoons of the very fashionable but chemically-identical Kosher salt. Otherwise I followed the recipe exactly. And I did use the crank-type food mill but it took a long time and required constant scraping of the food down into the blades, so I can understand why all recipes, including this one, specify a blender and not a crank-operated mill.

    xxxxxyyyyy

  4. James Zemboy

    I’ve never made vichyssoise but I’ve surfed the net and this recipe is the most useful, as it specifies measurements while other recipes are vague. I’m going to make it for my family exactly as directed and if it’s as good as it looks in the recipe, I’ll be making a double batch for a group of about 15 dinner guests in the heat of August. I have a French style food mill (you turn a crank and blades force the mixture through a sieve) which I’m sure will give results as good as from a blender. And I WILL serve it just below room temperature and not straight from the fridge.

  5. Gabriele Bauer

    My first taste of vichyssoise was on my honeymoon in Aruba 27 years ago. It was served in a ice bowl, and I believe the chef dropped the entire salt container in his pot of soup. It was incredibly salty, even for this salt loving person! Even so, I could taste how good the soup could have been if it was not made with water from the ocean. I have not had it since (I had forgotten about it) and am so looking forward to making it – I wish I had remembered this soup while my husband was still alive – we would have gotten a good chuckle out of it. Thank you for reminding me of those memories. P.S. We share the same last name :)

View More
VichyssoiseVichyssoise