Classic French Chilled Leek and Potato Soup (Vichyssoise)

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A silky, elegant French soup of pureed leeks and potatoes enriched with cream, traditionally served cold. Created in the early 20th century and named after the spa town of Vichy, it is a refreshing starter that showcases the delicate sweetness of leeks. Serve it well-chilled with a scatter of fresh chives and a drizzle of olive oil.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 6 gSugar
• 6 gProtein
• 560 mgSodium
• 480 mgPotassium
• 85 mgCalcium
• 1.6 mgIron
• 14 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the soup

• 4 large leeks (about 1.5 lb), white and pale green parts only, thinly sliced
• 1 medium yellow onion, finely chopped
• 2 medium Yukon gold potatoes (about 12 oz), peeled and diced
• 3 tablespoons unsalted butter
• 4 cups low-sodium chicken stock
• 1 cup heavy cream
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground white pepper
• Pinch of grated nutmeg

For finishing and garnish

• 2 tablespoons thinly sliced fresh chives
• 2 tablespoons heavy cream, for swirling
• Extra-virgin olive oil, for drizzling
• Flaky sea salt, for serving

Directions

1. Prepare the leeks: slice them lengthwise, rinse thoroughly under cold water to remove any grit, then drain well.
2. In a large heavy pot, melt the butter over medium-low heat. Add the leeks and onion, season with the kosher salt, and cook gently for 8 to 10 minutes, stirring often, until very soft but not browned.
3. Add the diced potatoes and chicken stock, then increase the heat and bring to a gentle boil. Reduce the heat to low and simmer uncovered for 18 to 20 minutes, until the potatoes are completely tender.
4. Working in batches, carefully puree the soup in a blender until perfectly smooth, or use an immersion blender directly in the pot. For an ultra-silky texture, press the puree through a fine-mesh sieve.
5. Stir in the heavy cream, white pepper, and nutmeg. Taste and adjust seasoning with more salt if needed. Let the soup cool to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled.
6. Before serving, stir the cold soup and check the consistency; if it has thickened, whisk in a splash of cold stock or water to loosen it. Ladle into chilled bowls.
7. Finish each bowl with a swirl of cream, a generous pinch of chives, a light drizzle of olive oil, and a few flakes of sea salt. Serve immediately while still cold.

Cook’s Notes

• Use only the white and pale green parts of the leeks; the dark green tops are too fibrous and bitter for this delicate soup.
• Sweating the leeks slowly in butter without browning is essential for the pale, refined color and sweet flavor of the finished soup.
• For the smoothest possible texture, strain the pureed soup through a fine-mesh sieve before chilling; this is the secret to a truly luxurious vichyssoise.
• Although traditionally served cold, the soup can also be served warm in cooler weather; just skip the chilling step.
• Make it a day ahead: the flavors meld and deepen overnight, and the soup thickens slightly, so you may need to thin it with a splash of stock before serving.

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