Classic French Vichyssoise Cold Leek and Potato Soup

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A silky cold soup of leeks and potatoes finished with cream, Vichyssoise is the gold standard of French chilled soups. Serve it ice-cold in shallow bowls, garnished with a swirl of cream and a sprinkle of fresh chives.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 5 gSugar
• 5 gProtein
• 520 mgSodium
• 460 mgPotassium
• 80 mgCalcium
• 1.6 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Soup

• 4 large leeks (white and pale green parts only), about 1 lb, cleaned and sliced
• 2 medium Yukon gold potatoes (about 12 oz), peeled and diced
• 1 small yellow onion, finely chopped
• 4 tbsp unsalted butter
• 4 cups low-sodium chicken stock
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground white pepper

To Finish

• 1 cup heavy cream, cold
• 2 tbsp finely snipped fresh chives
• 2 tbsp crème fraîche or additional heavy cream for garnish
• Flaky sea salt, for serving

Directions

1. Melt the butter in a heavy saucepan over medium-low heat. Add the chopped leeks and onion, season lightly with salt, and sweat gently for 8 to 10 minutes until very soft but not browned, stirring occasionally.
2. Add the diced potatoes, chicken stock, and bay leaf. Increase the heat to medium and bring to a gentle simmer; cook uncovered for 18 to 20 minutes, until the potatoes are completely tender and falling apart.
3. Remove and discard the bay leaf. Working in batches, puree the soup in a blender until perfectly smooth, or use an immersion blender directly in the pot.
4. For an ultra-silky texture, pass the puree through a fine-mesh sieve into a large bowl, pressing gently with the back of a ladle to extract every bit of creaminess.
5. Stir in the cold heavy cream and season with the remaining salt and the white pepper. Taste and adjust seasoning; the soup should taste gently of leeks and butter with a creamy finish.
6. Cover and chill the soup in the refrigerator for at least 4 hours, preferably overnight, until thoroughly cold and the flavors have melded.
7. Before serving, give the soup a quick whisk and check the consistency; if it has thickened, whisk in a splash of cold stock or milk to loosen it.
8. Ladle into chilled shallow bowls. Drizzle each serving with crème fraîche in a thin swirl, scatter with chives, and finish with a pinch of flaky sea salt.
9. Serve immediately while still cold, accompanied by buttered toasted baguette slices if desired.

Cook’s Notes

• Always use only the white and pale green parts of the leeks; the dark green tops are tough and can taste bitter in a delicate soup.
• White pepper is traditional because it keeps the soup's pale ivory color pristine; black pepper will speckle the surface.
• For an even richer finish, replace 1/4 cup of the heavy cream with an equal amount of crème fraîche stirred in just before chilling.
• Vichyssoise can also be served warm in cooler months; gently reheat it over low heat, but never let it boil or the cream may separate.
• A thin slice of raw leek or a few drops of chive oil floated on top makes an elegant restaurant-style garnish.

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