soup
Vichyssoise — Classic French Leek and Potato Soup
Vichyssoise is a timeless French classic celebrated for its velvety texture, delicate flavor, and refined simplicity. Made from tender leeks, onions, and potatoes simmered together until meltingly soft, this creamy soup is blended smooth and enriched with heavy cream and whole milk for luxurious richness. Traditionally served chilled, Vichyssoise is refreshing and elegant—ideal for warm-weather dining or as a sophisticated starter for an upscale dinner. Mild, silky, and subtly sweet from the leeks, each bowl is finished with a sprinkle of fresh chives for color and a gentle herbal note. This RizzieFarms version honors the French tradition while keeping the method simple, reliable, and perfect for home cooks.
Ingredients
Soup Base
- 4 large leeks, white and light green parts only, cleaned and thinly sliced
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 4 medium potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
- Salt, to taste
- White pepper, to taste
Garnish
- Fresh chives, chopped
Instructions
- Prepare leeks Slice 4 large leeks lengthwise and rinse thoroughly under cold water to remove grit. Slice the white and light green parts into thin rounds.
- Sauté leeks and onions In a large pot, melt 2 tablespoons unsalted butter over medium heat. Add the sliced leeks and 1 chopped medium onion. Cook for about 10 minutes, stirring occasionally, until the mixture is softened but not browned.
- Add broth and potatoes Pour in 4 cups chicken or vegetable broth and add 4 peeled and diced medium potatoes. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes are very tender.
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Purée the soup
Use an immersion blender to purée the soup — including the broth, leeks, onion, and potatoes — until completely smooth. Alternatively, blend carefully in batches in a traditional blender, then return the soup to the pot.
Always vent the blender lid when blending hot liquids.
- Add cream and milk Stir in 1 cup heavy cream and 1 cup whole milk. Warm gently over low heat for 3–5 minutes, ensuring the cream and milk fully blend into the puréed soup. Do not boil.
- Season and chill Season the soup with salt and white pepper to taste. Let cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled.
- Serve Ladle chilled Vichyssoise into bowls and garnish with chopped fresh chives. Enjoy this classic French soup cold for its best flavor and texture.
Notes
- Vichyssoise is traditionally served chilled, but it can also be enjoyed warm.
- White pepper adds classic French flavor without dark flecks in the soup.
- For the smoothest texture, pass the puréed soup through a fine mesh sieve.