Vichyssoise Soup

Step-by-step method

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At a glance

This creamy French soup comes together with just potatoes and leeks simmered until tender, then blended smooth and enriched with cream for a silky finish. The longest part is the simmering step (around 45 minutes), but the actual hands-on work is minimal — you're mostly waiting for the vegetables to soften before a quick blend and stir-in of cream. A handful of golden croutons on top adds the perfect crunch to contrast all that velvety creaminess.

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    Cook the potatoes and leeks

    Cut the potatoes into cubes. Slice the leeks thinly, including the green part. Put them together in a pot, cover with water or stock, and season with salt. Simmer until tender, about 40 to 50 minutes.

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    Stir in the cream

    Blend the vegetables in the soup until smooth, and season with more salt if needed. Stir in the cream to soften and mellow the flavor.

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    Fry up the croutons

    Serve topped with chopped fresh parsley, or, like we do, with crunchy croutons. Cut a bread roll into pieces and fry in a pan with a little oil until golden.

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Vichyssoise Soup

bohynekuchyne
Active time total 55 min
Prep 5 min Cook 50 min
7 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

359 kcal

Calories

44 g

Carbohydrates

18 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I've written many times about how much we love creamy soups around here — it's the dish I can't imagine the cold months without. This French vichyssoise recipe uses just two brilliant ingredients, potatoes and leeks, and it's become one of our absolute favorites.

Vegetarian Soups French Comfort food

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