Vichyssoise or Cold Leek and Potato Soup
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Vichyssoise: Cold or Hot Leek and Potato Soup


  • 2 Tablespoons olive oil
  • 1 or 2 leeks, about 10 ounces total, trimmed, split, washed and cut into 1 inch pieces
  • 1 onion, sliced
  • 6 cups chicken broth
  • 1 and 1/2 pounds of potatoes, peeled and cut in 2 inch chunks
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste

For Hot Soup

  • 3 Tablespoons butter
  • croutons
  • 1/4 cup chervil leaves

For Cold Soup

  • 1 cup light cream
  • 3 Tablespoons chopped fresh chives


  • Heat the oil in a large pot and cook the leek and onion until soft, about 5 minutes, stirring periodically.
  • Add the broth, potatoes, salt and pepper. Bring to a boil, then reduce heat to medium and cook about 30 minutes, until potatoes are soft.
  • Use an immersion blender to blend the soup until smooth.

For Hot Soup

  • Stir in butter and serve with croutons and chervil (or chives).

For Cold Soup

  • After blending, stir in the cream and chill. Serve garnished with chives.