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5 from 6 votes

Vichyssoise {Chilled Leek and Potato Soup}

Vichyssoise is a classic chilled French leek and potato soup and delicious served as a starter on a warm summer day.
Prep Time15 mins
Cook Time30 mins
chill1 hr
Course: Appetizer, Main Course
Cuisine: French
Keyword: Leek and potato soup,, vichyssoise
Servings: 8 people
Calories: 136kcal
Author: Cynthia


  • 4 cups leeks mostly the white part, cleaned and sliced
  • 4 cups potatoes baking or russet, chopped
  • 6 cups water
  • 1/2 cup sour cream
  • 1 1/2 teaspoons kosher salt
  • white pepper
  • 1 bunch Chives for garnish


  • In a large Dutch oven or pot, add the leeks and potatoes and water and to a boil.
  • Cover and gently simmer for 20 to 30 minutes or until potatoes are tender when pierced.
  • Puree the soup in batches and transfer to a container. Chill soup.
  • Just before serving, whisk sour cream into chilled soup. Check seasoning and adjust. Serve with additional sour cream, creme fraiche or heavy cream and chives.


  • Use russet or baking potatoes which are drier.
  • The soup can be prepared the day before.
  • Adjust the seasoning after adding the sour cream or creme fraiche.
  • White pepper is best for this soup as it will keep it from looking "speckled".


Serving: 1g | Calories: 136kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 472mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2mg