Vichyssoise {Chilled Potato Soup}

Vichyssoise is a classic French leek and potato soup served chilled with sour cream and chives. It’s a delicious and light summertime dish.

(Originally published on September 26th, 2011. As an Amazon Affiliate, I earn commission on qualifying purchases.)

If you like leek and potato soup, you’ll love its cooler cousin, Vichyssoise. This chilled soup is so easy to make it will be on your summer menu rotation in no time. Summer screams for chilled soups. Chilled Cucumber Soup is an easy, no-cook blender soup, and Gazpacho is a traditional Spanish soup.

What is vichyssoise?

Vichyssoise is a classic French soup traditionally served in the summer. Made from leek and potatoes, and then thinned with heavy cream or sour cream, vichyssoise is delicious served as a light lunch or dinner on a warm day.

This recipe for vichyssoise is from Julia Child. While I usually make my leek and potato soup with chicken stock, this version is just leeks and potatoes. You’ll be surprised at how much flavor just those two ingredients impart.

Is vichyssoise vegetarian?

The traditional recipe for vichyssoise does not contain chicken or vegetable broth, just water, leeks and potatoes. If you serve it as is, with sour cream it is completely vegetarian. If you want to make it vegan friendly, omit any dairy.

How do you make Vichyssoise?

It sounds fancy, but vichyssoise is no more difficult to make than Leek and Potato Soup. In fact, it’s such an easy and budget friendly dish, I’m surprised it’s not more popular.

You’ll need potatoes, leeks and water and then either heavy cream or sour cream to finish it. While creme fraiche is a classic addition, it’s more difficult to find in the US. Sour cream gives the soup a delicious tang.

Peel potatoes and clean and trim leeks. You’ll want to use mostly the white part of the leek. Watch my video on how to clean a leek for more information.

Bring the leeks, potatoes and water to a boil in a large stock pot or Dutch oven.

Cook vegetables until tender. Puree the soup with an immersion or regular blender. I prefer to use a regular blender as it gives the soup a much smoother texture. A stick blender gives the vichyssoise a more rustic texture. Chill the soup at least one hour. Just before serving, whisk in sour cream, creme fraiche.

Some soups are decidedly autumn like this cozy Butternut Squash Soup with toasted cashews, or wintery like Tuscan White Bean Soup. Greek Spring Soup and Crab Bisque are lighter when the weather starts to warm up.