Vichyssoise is a luxuriously smooth, cold potato and leek soup, finished with cream and served chilled. It’s refined enough for a summer soirée but simple enough for a weekday lunch. The leeks add a subtle sweetness, the potatoes bring body, and the cream? Well, that’s the indulgent French touch.
Cut off the tough dark green tops and root ends of the leeks.
Slice the leeks lengthwise and rinse under cold water to remove grit between layers. Slice thinly.
In a large saucepan, melt the butter over medium heat.
Add the leeks and onion, sprinkle with salt, and cook gently for 8–10 minutes until softened but not browned. Stir frequently.
Add the diced potatoes and stock to the pot.
Bring to a simmer, reduce heat, cover loosely, and cook for 20–25 minutes, or until the potatoes are fork-tender.
Remove from heat. Let cool slightly.
Carefully purée the soup using an immersion blender, or in batches using a stand blender until completely smooth.
Strain through a fine mesh sieve for ultra-smooth texture (optional but très French).
Stir in the heavy cream and season with white pepper and additional salt as needed.
Cool at room temperature for 15 minutes, then cover and refrigerate for at least 2 hours (or overnight for best flavor).
Ladle into shallow bowls or chilled cups.
Garnish with finely chopped chives, a swirl of cream, or edible flowers for flair.
Leeks should be cooked low and slow—no browning, or the flavor turns bitter.
Use Yukon Gold potatoes for a creamy texture; russets will work too but are more starchy.
Chill your serving bowls to keep the soup refreshingly cold longer.
Dairy-free version: Use olive oil instead of butter and coconut cream or oat cream instead of heavy cream.
Herby twist: Add fresh tarragon, thyme, or chervil during cooking, then strain.
Make it warm: This soup is still divine heated gently and topped with Gruyère toast.
Serve with: Savory cheese biscuits, baguette toasts, or smoked salmon tartines
Drink: Sparkling rosé, crisp sauvignon blanc, or chilled cucumber water
Occasion: Summer lunches, bridal brunches, or refined picnics
4 servings