Vichyssoise Soup

    50 mins

    Served cold on a warm evening, this soup originated in New York City at the Ritz-Carlton, by French chef Louis Diat, who named the soup after his local town.

    73 people made this

    Serves: 5 

    • 2 leeks, chopped
    • 1 onion, chopped
    • 30g butter
    • 1 medium potato, thinly sliced
    • 500ml chicken stock
    • salt and freshly ground black pepper to taste
    • 250ml thick cream

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Gently saute the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT brown.
    2. Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to the boil and simmer very gently for 30 minutes.
    3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

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    Reviews and Ratings
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    Reviews in English (60)


    This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper.  -  13 Aug 2006  (Review from Allrecipes US | Canada)


    ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fattening and less enticing. It was good. But prior it was exquisite. So next time, I'm adding the half and half a quarter cup at a time. Also, bacon bits and chives on top and with less cream a dollup of sour cream. Just like in baked potatoes! And who knows, may even serve warm instead of chilled. I'm out of control!  -  16 Jul 2006  (Review from Allrecipes US | Canada)


    try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!  -  19 Apr 2006  (Review from Allrecipes US | Canada)