Leek Vichyssoise Recipe

Name: Leek Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 leeks, sliced paper thin; 1 medium onion, sliced paper thin; 6 tablespoons butter; 4 large red potatoes; 4 cups vegetable stock; 2 cups milk; 2 cups cream; 1/4 teaspoon freshly ground nutmeg; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; sour cream and chopped chives, for garnish

Servings: persons

4 leeks, sliced paper thin
1 medium onion, sliced paper thin
6 tablespoons butter
4 large red potatoes
4 cups vegetable stock
2 cups milk
2 cups cream
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
sour cream and chopped chives, for garnish

1
In a large saucepan, cook the leeks and onion in the butter until soft, but not brown.
2
While the leeks and onions cook, peel and slice the potatoes to about 1/4 inch thick. Boil the slices for 10 minutes, strain, and add them to the leek and onion mixture.
3
Add the vegetable stock to the saucepan. Cover and simmer for 30 to 40 minutes.
4
Remove from heat and cool, then sieve or puree the soup until smooth.
5
Return the soup to the heat and stir in the milk, cream, nutmeg, salt, and pepper. Bring slowly to a boil, and then remove from the heat. Cool for about 10 minutes and then blend or sieve a second time.
6
Serve immediately with a dollop of sour cream and some chopped chives.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 leeks, sliced paper thin, 1 medium onion, sliced paper thin, 6 tablespoons butter, 4 large red potatoes, and more.

Yes, Leek Vichyssoise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek Vichyssoise

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