Vichyssoise Recipe

Note: This 8-10 large servings of soup – it’s a lot  of soup.

Note again: Vichyssoise is traditionally served cold. It’s alright to be a little crazy and and eat it hot too. Bam! Potato-leek soup!


  • ~15 finely diced medium size yellow potatoes
  • 2/3  stick of butter
  • 1 dozen leeks, cleaned and cut into 1 inch pieces
  • Small onion or green onions – chopped
  • 8-10 cups chicken bouillon
  • 1/2 tablespoon of salt (potatoes hold salt when boiled in salt water – careful)
  • 1 tablespoons freshly ground black pepper – (to taste)
  • 4-5 sprinkles of  of nutmeg
  • 2  cups  heavy cream
  • Chopped chives
  • Greek yogurt


  • Boil the potatoes in salted water until just tender.
    • Strain water and set aside
  • Melt the butter in a very large skillet or heavy duty pot and cook the leeks at low heat
    • Toss them lightly, for a few minutes.
  • Add the potatoes to skillet
  • Add chicken stock to skillet
    • Should completely cover potatoes, plus some depending on how soupy you prefer (1/4″ – 1/2″ over top of potatoes is soupy)Add the chicken bouillon
  • Bring to boil and simmer about 10 minutes on low
  • Add cream and reduce for a couple minutes
  • At this point I pour back in large pot and use an immersion blender
    • Otherwise, blend soup in 3-4 batches until smooth in standard blendar
    • Warning – tends to push the top of the blend if too full  or until smooth.
  • Serve hot or chilled
    • Sprinkle chopped chives
    • Serve with a dollop of greek yogurt (mixed in is great!)