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Katherine Peterson

Creamy Chilled Potato Leek Soup

This classic Vichyssoise combines tender potatoes, mild leeks, chicken broth, and whipping cream to create a silky, flavorful soup. Blended until smooth, chilled, and finished with fresh chives, it makes an elegant and refreshing French-inspired dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours
Servings: 8
Course: Soup
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups peeled and sliced potatoes
  • 3 cups sliced white parts of leeks washed very well
  • 1½ quarts lower-sodium chicken broth
  • 1 cup whipping cream
  • Salt to taste
  • White pepper to taste
  • 3 tablespoons minced fresh chives

Equipment

  • Large saucepan or soup pot
  • Cutting board and sharp knife
  • Vegetable peeler
  • Measuring cups and spoons
  • Blender or food mill
  • Fine-mesh sieve (if using a food mill)
  • Stirring spoon
  • Soup ladle
  • Soup cups or bowls for chilling and serving

Method
 

  1. Simmer the Vegetables: Place the sliced potatoes and thoroughly washed leeks in a large saucepan.
    Pour in the chicken broth and bring the mixture to a simmer. Cook for about 40–50 minutes, or until the vegetables are very tender.
  2. Puree the Soup: Carefully transfer the cooked vegetables and broth to a blender and puree until smooth.
    Alternatively, pass the mixture through a food mill, then strain it through a fine-mesh sieve to achieve a smooth consistency.
  3. Add the Cream: Return the pureed soup to the saucepan if necessary.
    Stir in the whipping cream until fully incorporated.
  4. Season the Soup: Add salt and white pepper to taste.
    Season it slightly more generously than you normally would for a hot soup, since cold temperatures reduce the perception of saltiness.
  5. Chill the Soup: Refrigerate the soup until thoroughly chilled before serving.
  6. Garnish and Serve: Ladle the cold vichyssoise into chilled soup cups or bowls.
    Sprinkle the minced chives over the top just before serving.

Notes

  • Clean the leeks thoroughly: Wash the sliced white leek pieces very well before cooking, as dirt can collect between their layers.
  • Cook until completely tender: Simmer the potatoes and leeks in the chicken broth for approximately 40–50 minutes, or until both vegetables are very soft.
  • Blend until smooth: Use a blender or pass the cooked vegetables through a food mill followed by a fine sieve to achieve the soup's characteristic silky texture.
  • Add cream after pureeing: Stir the whipping cream into the blended soup before adjusting the seasoning.
  • Season carefully: The original recipe recommends seasoning slightly more generously than usual because cold temperatures can reduce the perception of saltiness.
  • Allow enough chilling time: Refrigerate the finished soup until thoroughly chilled before serving.
  • Prepare the garnish: Mince the fresh chives and add them just before serving for a fresh, attractive finish.
  • Serve in chilled bowls: Chilled soup cups help maintain the refreshing temperature of the Vichyssoise.