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Vichyssoise (French Leek Onion Potato Soup)


  • 3 medium leeks
  • 1 medium onion
  • 2 Tbsp butter or another oil
  • 4 medium potatoes
  • 4 cups chicken/vegetable stock
  • 1 or 2 cups of cream (depending on how creamy you want the soup)
  • salt and pepper to taste
  • chives (optional) 


1. Mince leeks and onion and sautee in 2 tablespoons of butter for a few minutes until tender.

2. Peel and chop 4 medium potatoes (the smaller the pieces the better). Add the potatoes and 4 cups of stock to the pot, and simmer until everything is tender; about 15 min. Put the entire mixture through a blender or food processor, then return to the same pot. 

3. Add 1 or 2 cups of cream (depending on how creamy you want the soup), season with salt and pepper. On low heat reduce the soup to a creamy consistency - like creamy tomato soup, but not as thick as pea soup.

Adapted from The Joy of Cooking, sent by customer Katie S.

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