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Vichyssoise: leek and potato soup


Vichyssoise is a soup based on leeks and potatoes, a dish to be served cold and which contains the flavors of French cuisine.

It was 1917 when Louis Diat , renowned chef at the Ritz-Carlton in New York, invented the recipe for vichyssoise. His aim was to present a dish that brought together some characteristic flavors of the Vichy territory , close to his homeland Montmarault. The main ingredients, in fact, are leeks and potatoes . The result is a tasty soup, made creamy by the addition of cream and broth. Another peculiarity is that this dish must be served cold ; for this reason, it also becomes a typical product good to serve in summer.


Preparing the recipe for vichyssoise

  1. To begin, wash and peel the potatoes; then cut them into small cubes .
  2. Cut the ends of the leeks, also removing the green part; cut them into thin strips and rinse them.
  3. Peel the onion and cut it into thin strips.
  4. In a pan, melt the butter. Add the onion and leeks and sauté on the heat for 10 minutes, covering with the lid.
  5. After this time, pour the broth into the pan.
  6. Immediately add the potato pieces and season with salt and pepper.
  7. Mix and leave to cook for 30 minutes over low heat , always with the lid on.
  8. When cooking ends, transfer everything into a blender to blend the mixture (Alternatively, you can leave everything in the pan and blend with an immersion blender).
  9. Subsequently, return the mixture to the pan; add the cream and nutmeg.
  10. Cook for a few minutes, to mix and amalgamate everything.
  11. Leave to cool and cool in the fridge for a couple of hours.
  12. When serving, flavor with chopped chives or in the way you prefer.

If you like soups you can't miss trying the Aosta Valley soup , near the French border!


Vichyssoise with leeks and potatoes is a cold soup that conquers everyone at the first taste. You can store it for 1 day in the fridge , in an airtight container.

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