Classic Vichyssoise Recipe

Name: Classic Vichyssoise
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon butter; 3 leeks, bulb only, sliced into rings; 1 onion, sliced; 5 medium potatoes, peeled and thinly sliced; salt and pepper to taste; 0.5 teaspoon dried marjoram; 0.25 teaspoon dried thyme; 1 bay leaf; 5 cups chicken broth; 0.25 cup heavy whipping cream

Cook Time: 55 minutes

This creamy leek and potato soup is a comforting and flavorful dish perfect for any occasion. It's easy to make and packed with wholesome ingredients. Follow the steps below for a delicious result.

Ingredients (for 4 servings)

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 medium potatoes, peeled and thinly sliced
Salt and pepper, to taste
teaspoon dried marjoram
teaspoon dried thyme
1 bay leaf
5 cups chicken broth
cup heavy whipping cream

Directions

Gather all the ingredients and prepare them by slicing the leeks, onion, and potatoes.
In a large stockpot, melt the butter over low heat. Add the leeks and onion to the pot. Cover and cook for 10 minutes, stirring occasionally.
Once the leeks and onion have softened, add the sliced potatoes. Season with salt and pepper to taste.
Add the dried marjoram, thyme, and bay leaf. Stir everything together to combine. Cover and cook for another 12 minutes, allowing the flavors to meld.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes, partially covered.
After 30 minutes, remove the bay leaf and pure the soup using a blender or food processor until smooth.
Allow the soup to cool to room temperature before stirring in the heavy cream to achieve a rich, velvety texture.

Recipe Tip

To serve hot, reheat the soup slowly to prevent the cream from changing its consistency.

Nutrition Facts (per serving)

Calories: 334
Fat: 9g
Carbohydrates: 59g
Protein: 7g
Dietary Fiber: 8g
Saturated Fat: 5g
Cholesterol: 28mg
Sodium: 57mg
Potassium: 1295mg
Vitamin C: 63mg
Calcium: 92mg
Iron: 4mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Classic Vichyssoise Recipe

Classic Vichyssoise is a traditional French soup that has delighted diners for over a century. This velvety potato-leek soup is served cold and is often enjoyed during the warmer months. Below, we explore the history, regional characteristics, and unique features of this dish, alongside some interesting facts that will enhance your appreciation for Vichyssoise.

History of Vichyssoise

The origins of Vichyssoise are somewhat debated, but it is widely believed that this soup was created by French chef Louis Diat in the early 20th century. Diat, who worked at the Ritz-Carlton in New York, allegedly developed the dish as a variation of a traditional leek and potato soup. The name "Vichyssoise" comes from the French town of Vichy, known for its mineral springs, though it is unclear if the soup has any direct connection to the town. What is certain is that Diat's creation became an instant success, captivating the taste buds of the American elite.

Regional Characteristics

While Vichyssoise is associated with French cuisine, it is largely considered a French-American dish. In France, leek and potato soups are common, but the chilled version with cream is unique to the United States. The smooth texture and refreshing quality of Vichyssoise made it popular in New York and beyond, especially as a summer dish. The soups versatility also allows for various regional twists, such as the addition of herbs like thyme, marjoram, or even tarragon. Depending on the region, the soup may be served with garnishes like fresh chives or a drizzle of olive oil.

How Vichyssoise Differs from Similar Dishes

Vichyssoise stands apart from other potato soups primarily due to its serving temperaturecoldmaking it a refreshing choice for hot weather. In contrast, traditional potato-leek soups (such as the classic French Potage Parmentier) are typically served hot. Furthermore, Vichyssoise is made with a smooth, velvety texture achieved by pureeing the ingredients, whereas other versions of potato-leek soups may have a chunkier consistency. The inclusion of heavy cream gives Vichyssoise a richness and a luxurious mouthfeel that sets it apart from other vegetable soups.

Where Vichyssoise is Traditionally Served

Vichyssoise is often found in high-end French restaurants and hotels, particularly in the United States. It is frequently served as a starter or appetizer in formal settings. This dish is particularly popular at summer events, as it provides a cool and refreshing start to a meal. It can be served in elegant bowls or even in shot glasses as a unique appetizer for cocktail parties. At home, Vichyssoise is a versatile dish that can be enjoyed as a light lunch or dinner when served with crusty bread and a simple salad.

Interesting Facts About Vichyssoise

Vichyssoise gained fame in the early 1900s after being served at New Yorks Ritz-Carlton Hotel.
The soup is made from just a few simple ingredients: leeks, potatoes, onions, chicken broth, and cream. Despite its simplicity, the flavors are incredibly refined.
Although it is often associated with the warm months, Vichyssoise can be enjoyed year-round. Some people even serve it warm in colder weather.
The word Vichyssoise itself is a mouthful, but it adds a sense of elegance and sophistication to this already luxurious dish.
Vichyssoises popularity spread to other countries, making it a staple on many international menus, especially in upscale restaurants.

In conclusion, Vichyssoise is not just a soup; its a dish with history, elegance, and versatility. Whether enjoyed chilled on a hot summer day or served as part of a refined French meal, this creamy leek and potato soup continues to captivate food lovers around the world.

FAQ about Classic Vichyssoise Recipe

Leftover vichyssoise should be stored in an airtight container in the refrigerator. It can stay fresh for up to 3-4 days. If you plan to store it for a longer period, you can freeze the soup. Just make sure to leave out the cream before freezing and stir it in after reheating.

Yes, you can freeze vichyssoise, but it's best to freeze it before adding the cream. Freeze the soup in an airtight container for up to 3 months. When ready to serve, thaw it overnight in the fridge and reheat gently. Stir in the cream once the soup is reheated.

Yes, vichyssoise can be served warm. While traditionally served cold, it can also be enjoyed hot, especially in colder weather. If serving it warm, be sure to reheat it slowly to avoid curdling the cream.

Yes, you can use vegetable broth as a substitute for chicken broth if you prefer a vegetarian version of vichyssoise. The flavor will change slightly, but the soup will still be delicious.

The best way to purée vichyssoise is by using an immersion blender (stick blender) directly in the pot for convenience. Alternatively, you can use a regular blender or food processor. Just be sure to allow the soup to cool to room temperature before blending to avoid splashing hot liquid.

If your vichyssoise is too thick, you can add more chicken or vegetable broth to achieve the desired consistency. If it's too thin, you can cook it for a little longer to reduce the liquid, or add an extra potato to thicken it.

Yes, you can experiment with adding garlic or other herbs such as thyme or rosemary to enhance the flavor. Just be mindful of the balance, as too much garlic might overpower the delicate flavor of the soup.

It takes approximately 70 minutes to make vichyssoise, including both preparation and cooking time. The soup needs to cool to room temperature before adding cream, which adds an extra 10-15 minutes.

Comments

Miss Fuzzy

10/06/2025 01:52:54 PM

This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good.

Sara

12/10/2007 06:16:54 PM

This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet, because it is cooling, and I'm not sure I need to; it's that good without it. I think this would be a great hot soup in the winter, it's nice and hearty and filling. I might finish it all before it cools enough to serve cold!

Lin

07/10/2008 10:34:07 AM

EXCELLANT !!! I too, used fresh thyme I have a nice kitchen herb garden... Followed it exactly, served it cold with a nice Caesar salad, as another reveiwer suggested. Wonderful on a hot day, in response to Jenni...Chicken stock makes ALL the difference !! That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise, LOL !! Try it for yourself with chicken and taste the change.

jennybeans

10/06/2008 01:40:32 PM

Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. I loved it so much that it inspired me to make my own. This recipe was easy to follow and the soup came out amazing. Instead of a blender, I used a hand mixer right in the pot. The only suggestion I have is to cut the potatoes into small cubes because the hand mixer doesn't blend it as smooth as the blender so I had small chunks of potatoes and onions in the final product. My boyfriend LOVED the soup, he said it was better than some of the vichyssoise they serve is restaurants. ALL THUMBS UP!!!

alexpk321

01/17/2023 07:24:43 PM

Great recipe! I made as instructed except that i substituted oregano for the marjoram (since i had none). I also used 4 cups chicken broth instead of 5, which produced an excellent consistency. I served it hot, as soon as it was cool enough not to burn the tongue, and it was delicious. I pureed right in the pot with a stick blender. Don't forget to take the bay leaf out first, no matter how you puree!

EAKE

02/08/2008 02:30:56 PM

This soup was down right elegant!!! I followed the recipe exactly, except that I had fresh thyme, that needed using, so I used 1/2 tsp of that. I tried some at room temperature and then gently warmed some. Personally, I like it warm. That little bit of cream really gives it a lovely velvety texture. Thanks for such a delightful and simple to prepare recipe.

ashleyenfrance

10/01/2009 12:21:38 AM

This was a good potato and leek soup. I did have problems, however, with the amount of butter called for. I did not feel like 1 tablespoon of butter was sufficient enough to stop the leeks, onions and potatos from sticking to the bottom of the pan. I ended up putting olive oil in so that they would not stick (butter would have been better, but a bit too high in calories). At the end, I puréed this soup with an immersion blender and topped it of with sea salt. I served warm with heavy cream mixed in the soup.

MirthPea4109

09/18/2024 03:16:36 AM

Very similar to the recipe I have, but a few exceptions. Most important is I brought the soup back up to boil, and simmered for 5 minutes, after adding cream. This next step is for eating it cold. It was immediately cooled in an ice bath. When served we'll add a dollop of sour cream and fresh chives with cracked black peppercorn.

Cindy Baker

04/14/2008 11:38:55 AM

I served this cold in shot glasses at my french themed coctail party. It was delicous cold. I had the leftovers hot with a salad and bread. YUMMY.

gapey

04/02/2010 07:46:58 AM

A very tasty soup. I enjoyed it warm. I would suggest fishing out the bay leaf before processing or eliminating it. Found unprocessed pieces in the soup while eating it.

Lucy McInnes

06/29/2017 01:33:15 PM

I loved this recipe, and will make it again throughout the summer. It's an excellent dish hot or cold, but especially cold. I increased the thyme to 1 tsp, and added some roasted garlic red wine vinegar to the leeks and onions as they sauteed. Just a dab adds a nice touch. I mixed mine with an immersion blender, which was so much easier than the blender or food processor method.

JEG

09/12/2025 08:27:35 PM

Blah. Bland, thick, not as good as I hoped

kaymac27

08/18/2025 02:48:22 PM

This was super delicious and a big hit with my picky husband. My soup was too thick after pureeing it, but it needed to cool down, so I stirred in a couple of ice cubes, which solved both problems without sacrificing flavor. Will definitely be making this again.

Leon McCreary

06/08/2025 08:17:12 PM

I'm just trying to learn to prepare good/great food and this recipe is easy to make, and amazed my wife and I. Even served chilled the flavor is wonderful.

therenegade1953

12/15/2024 11:57:40 PM

Remove the bay leaf before blending. Serve it cold.

HardyCurd7399

12/03/2024 10:16:07 PM

Make this often, quick, easy, not a ton of ingredients and super delicious!!!

Pamela Wilson

11/23/2024 11:17:00 PM

So flavorful, I’m obsessed 😍

UniqueGrill7273

11/19/2024 08:57:01 PM

Great recipe! Makes a lot!! Love it! I love my cold potato soup!! Thanks for the recipe!!

Anna Young

11/05/2024 01:22:27 AM

Made it while chatting with friends — effortless.

Joyce White

11/04/2024 01:01:29 AM

Totally recommend to anyone.