This is a blog post about making Vichyssoise. This dish is perfect for summer, but can also be enjoyed in the winter as well. It’s light and refreshing, so it may even help you cool down if your house is too hot. Give this recipe a try! You won’t regret it!

Recipe Summary test Servings: 5 Yield: 4 – 6 servings


¾ cup thinly sliced potatoes

1 onion, chopped

2 leeks, chopped

1 ⅛ cups heavy whipping cream

2 ⅓ cups chicken stock

salt to taste

2 tablespoons unsalted butter

ground black pepper to taste


Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts:

Per Serving: 281 calories; protein 2.9g; carbohydrates 13.1g; fat 24.8g; cholesterol 87.9mg; sodium 478.4mg.

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