Vichyssoise French Chilled Soup (Printable Version)

Silky French soup featuring leeks, potatoes, and cream, served cold for a light, elegant appetizer.

# What You'll Need:

→ Vegetables

01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, chopped

→ Liquids

04 - 4 cups low-sodium vegetable broth
05 - 1 cup heavy cream

→ Fats and Seasonings

06 - 2 tablespoons unsalted butter
07 - 1 teaspoon salt, or to taste
08 - 1/4 teaspoon white pepper

→ Garnish

09 - 2 tablespoons finely chopped fresh chives

# Step-by-Step:

01 - Melt the unsalted butter in a large saucepan over medium heat. Add leeks and onion; sauté for 5 to 7 minutes until softened without browning.
02 - Incorporate the diced potatoes and cook for 2 minutes, stirring occasionally for even heating.
03 - Pour in the vegetable broth. Raise the heat until gently boiling, then lower to a simmer, cover, and cook for 20 minutes until potatoes are tender.
04 - Remove saucepan from heat and allow the soup to cool slightly. Purée with an immersion blender or in batches using a countertop blender until completely smooth.
05 - Stir in heavy cream, salt, and white pepper. Taste and adjust seasoning if necessary.
06 - Transfer the mixture to a bowl, cover, and refrigerate for a minimum of 2 hours until the soup is well chilled.
07 - Ladle chilled soup into serving bowls and garnish with fresh chives before serving.

# Expert Advice:

01 -
  • Simple ingredients found in any store
  • Can be made ahead for stress-free hosting
  • Beautifully silky texture thanks to cream and Yukon Gold potatoes
  • Vegetarian and naturally gluten-free
02 -
  • Low in calories yet very filling
  • Perfect for prepping ahead or freezer storage
  • Pureed texture is easy to adapt for dairy-free diets
03 -
  • Always clean leeks thoroughly as dirt likes to hide between layers
  • The texture depends on blending so take your time for extra smoothness
  • Use a chilled bowl and utensils to keep the soup delightfully cold at serving

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