Classic Vichyssoise Recipe

Name: Classic Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 3 leeks, bulb only, sliced into rings; 1 onion, sliced; 5 potatoes, peeled and thinly sliced; salt and pepper to taste; 1/4 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1 bay leaf; 5 cups chicken broth; 1/4 cup heavy whipping cream

Servings: persons

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
1/4 cup heavy whipping cream

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.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 3 leeks, bulb only, sliced into rings, 1 onion, sliced, 5 potatoes, peeled and thinly sliced, and more.

Yes, Classic Vichyssoise falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Vichyssoise

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