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Classic French Vichyssoise (Velvety Leek and Potato Soup)
The quintessential French cold or warm soup: sweet leeks gently stewed in butter with tender potatoes, pureed with vegetable broth and finished with heavy cream and fresh chives.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Leeks white and pale green parts400 g
- Starchy potatoes400 g
- Butter30 g
- Vegetable broth800 ml
- Heavy whipping cream100 ml
- Fresh chives finely minced2 tbsp
- Salt and white pepper1 tsp
Preparation Steps
1
Melt butter in a soup pot over low heat; sweat sliced leeks gently for 8-10 minutes without browning.
9 min timer
2
Add cubed potatoes, vegetable broth, and salt. Simmer gently for 15-20 minutes until potatoes are completely tender.
17 min timer
3
Purée with an immersion blender until completely silky smooth.
3 min timer
4
Stir in cream, season with white pepper, and chill thoroughly (or serve warm), garnished with minced chives.
1 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
