VICHYSSOISE SOUP (Chilled Potato and Leek Soup) – November 18 – National Vichyssoise Day

Serves 4


  • 4 medium leeks, washed and sliced thin using only the white part
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound potatoes, peeled and cut into ½ inch cubes
  • 3 cups chicken broth or vegetable broth if vegetarian
  • 2 cups half and half
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons finely chopped chives


  1. In a large pot over medium-low heat add the olive oil and butter.  When the butter has melted, add the leeks and cook until they are soft, about 5 minutes, stirring as necessary.  Add the potatoes and chicken broth.  Bring to a boil, then turn down to medium, cover and simmer until the potatoes are soft, about 15 minutes.  Remove from heat.  
  2. Place the soup in a blender in small batches, don’t fill the blender more than ½ full, blend until smooth.  When smooth pour the soup into another large pot.  
  3. In a small saucepan place the half and half over low heat, slowly raising the heat to medium-high.  Once the half and half is up to medium-high heat, pour into the soup.  
  4. Turn the stove to medium-high heat and bring the soup to a boil, then turn down to low.  Add salt and pepper to taste.  
  5. Remove from heat and place the pot on a sturdy wire rack to allow the soup to cool to room temperature quickly.  
  6. Cover the pot with plastic wrap and refrigerate until chilled.  Once chilled it can be served, sprinkle the chives over the top when serving.

Tomorrow: November is National Roasting Month.  Tomorrow’s recipe will honor that.

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