Chilled Potato and Leek Soup

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  • 8Servings
  • 15 mPrep Time
  • 30 mCook Time
  • 0 mReady In
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Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.

Easy to prepare with just a few ingredients, vichyssoise will change your mind about cold soups.


Step by step method

  • Add olive oil to bottom of heavy stock pot and sauté onions over medium-high heat for 4 or 5 minutes, until softened. Add leeks and white part of green onions to pot and continue cooking for another 2-3 minutes.

  • Add 1 ½ cup chicken or vegetable stock and bring to a boil. Cover and reduce heat to low. Simmer for approximately 6 or 7 minutes before adding diced potatoes and remaining stock. Replace cover and cook until potatoes are very soft, approximately 20 minutes.

  • Remove from heat, uncover and stir in butter and season with salt and pepper, to taste.

  • Allow soup to cool before transferring in batches to a blender or food processor. Puree each batch until smooth and transfer to a storage or serving container. Cover and place in the refrigerator for several hours. Once chilled, adjust seasonings as desired.

  • Serve chilled or at room temperature. Garnish with the reserved thinly sliced green onion tops or crumbled bacon, if desired.

Chef Info



My name is Andrea, and I am excited that you are here. I have a passion for cooking and baking that I want to share with you. I enjoy spending moments in the kitchen creating beautiful, easy, and nutritious recipes for my friends and family. There is nothing better than sharing a meal with the ones you love! I believe life…

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