Classic Vichyssoise

Francine Lizotte


Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days!


☆☆☆☆☆ 0 votes

8 servings
10 Min
45 Min
Stove Top


  • 3 Tbsp
  • 3 large
    leeks, thinly cut into half moon
  • 2 c
    white onions, finely chopped
  • 8 c
    russet potatoes (about 4 large ones), peeled and diced
  • 5 c
    low-sodium chicken broth
  • 2 c
    low-sodium vegetable broth
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/4 tsp
    ground himalayan sea salt, or more to taste
  • 1/2 Tbsp
    fresh tarragon, finely chopped
  • 1/2 Tbsp
    fresh basil, finely chopped
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 c
    35% heavy cream

How to Make Classic Vichyssoise


  1. In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.
  2. When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled.
  3. Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
  4. Note: Submerge peeled potatoes in cold water to prevent from browning.
  5. To view this recipe on YouTube, click on this link >>>>

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