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Classic Vichyssoise

Classic Vichyssoise


"Very simple recipe that tastes great. What could be better? Serve cold or warm."
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servings 353 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1257 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  2. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  3. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  4. Puree soup in blender or food processor and cool.
  5. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

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Read all reviews 38
  1. 50 Ratings

Most helpful positive review

This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time...

Most helpful critical review

me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! i had to add a TON of water to even get it to a soup consistency. it tasted really good though just way to...

Most helpful
Most positive
Least positive

This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time...

This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet, because it is cooling, and I'm not ...

This is a great basic recipe for Vichyssoise, Priscilla. I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. After the puree stag...

Vichyssoise is a classic minimalist recipe (it is American, not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. Eesh! Nor is it served h...

Just a note about the history and uses of this basic recipe... Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-...

Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. I loved it so much that it inspired me to make my own. This recipe was easy to follow and the soup came...

EXCELLANT !!! I too, used fresh thyme I have a nice kitchen herb garden... Followed it exactly, served it cold with a nice Caesar salad, as another reveiwer suggested. Wonderful on a hot day, in...

This soup was down right elegant!!! I followed the recipe exactly, except that I had fresh thyme, that needed using, so I used 1/2 tsp of that. I tried some at room temperature and then gently ...

I served this cold in shot glasses at my french themed coctail party. It was delicous cold. I had the leftovers hot with a salad and bread. YUMMY.

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