Vichyssoise/Cold Potato and Leek soup


4 leeks washed and cleaned thoroughly.
1 onion diced
4 tbs of butter
3/4 pound of potatoes
1 quart of vegetable stock
1/4 cup of whipping cream
1/4 cup plain yogurt for garnish
snipped chives
This classic soup is always served cold. Potatoes and leeks have a natural affinity and produce a wonderful flavor profile.

  • Clean and slice the leeks.
  • Melt the butter in a heavy sauce pan,
  • Add the leeks and onions and cook gently for 10 minutes.
  • Dice the potatoes and add to the pan along with the vegetable stock.
  • Bring to a boil then lower the heat and season with salt and pepper.
  • Cover and simmer for 30 minutes.
  • Let cool slightly, then puree in a blender of food processor.
  • Pour into a bowl and stir in the whipping cream.
  • Chill for at least 4 hours. Overnight is better.
  • After chilling taste and readjust the seasoning. One a soup like this is cold some of the flavors may be muted.
  • Serve topped with yogurt and chives.





4 min


45 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level