Potato Leek Soup (Vichyssoise) Recipe

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  • 4 tablespoons unsalted butter
  • 1 1/2 pounds trimmed leeks, cleaned and thinly cut
  • 2 teaspoons kosher salt, plus more to taste
  • 1 1/4 pounds Yukon Gold potatoes, peeled, cut into eighths
  • 3 cups chicken or vegetable broth, or more as needed to adjust thickness
  • 1 cup heavy cream
  • 1/2 cup creme fraiche
  • 1 pinch cayenne pepper
  • Chopped fresh chives for garnish


  1. Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
  2. Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
  3. Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Vegetable soup

Chicken Vegetable Soup Recipe

In a pot, saute chicken in butter for 3 minutes.Add onion, celery, green pepper and garlic. Saute for another 3 minutes. Add broth, boullion, thyme and pepper. Bring to a boil. Add potatoes and carrots. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Remove from heat; quickly stir in cream.