Classic Vichyssoise Recipe

Name: Classic Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 large leeks, thinly cut into half moon; 2 cups white onions, finely chopped; 8 cups russet potatoes, peeled and diced; 5 cups low sodium chicken broth; 2 cups low sodium vegetable broth; 1 teaspoon fresh ground black pepper (to taste); 1/2 teaspoon sea salt (to taste); 1/2 tablespoon fresh tarragon, finely chopped; 1/2 tablespoon fresh basil, finely chopped; 1 tablespoon lemon juice; 1 cup heavy cream

Servings: persons

3 tablespoons butter
3 large leeks, thinly cut into half moon
2 cups white onions, finely chopped
8 cups russet potatoes, peeled and diced
5 cups low sodium chicken broth
2 cups low sodium vegetable broth
1 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon sea salt (to taste)
1/2 tablespoon fresh tarragon, finely chopped
1/2 tablespoon fresh basil, finely chopped
1 tablespoon lemon juice
1 cup heavy cream

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 pureeing 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 with a lid (leave the wax paper to prevent skin formation) 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.

1202

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 3 large leeks, thinly cut into half moon, 2 cups white onions, finely chopped, 8 cups russet potatoes, peeled and diced, 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.

That's it — enjoy your meal!

Classic Vichyssoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions