Vichyssoise recipe
Photo: Bryan Gardner
Prep Time:
35 mins
Total Time:
1 hrs 10 mins
8 to 10 Serves

Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.


  • 4 tablespoons unsalted butter

  • 4 pounds leeks (8 to 10 medium), white and light green parts sliced

  • Kosher salt and freshly ground black pepper

  • 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ½-inch pieces

  • 4 cups low-sodium chicken broth, plus more as needed

  • 1 ½ cups heavy cream, plus more for serving

  • 1 cup whole milk

  • Pinch of freshly grated nutmeg

  • Chopped fresh chives, for serving


  1. Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.

  2. Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.

  3. Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

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