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Classic Vichyssoise

Scott Phillips

Yield: Yields about six cups.

Servings: six.

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.


  • 4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)  
  • 2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
  • 2 cups whole milk
  • Kosher salt
  • 1 cup heavy cream
  • 1 Tbs. thinly sliced fresh chives, for garnish

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 65
  • Sodium (mg): 210
  • Carbohydrates (g): 30
  • Fiber (g): 2
  • Protein (g): 7


  • Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
  • Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
  • Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
  • Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
  • Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.


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Reviews (7 reviews)

  • dizzysam | 05/17/2020

    I just made this recipe and it is perfection, silky smooth and full of flavor, you never let me down!!

  • User avater
    BarryKStanley | 05/21/2019

    Great recipe!!!! Definitely!!! I will try this recipe at home.

  • User avater
    ViolaVNegron | 05/14/2019

    Amazing recipe.

  • User avater
    WilliamABonne | 11/27/2018

    Thanks for sharing this tasty recipe!

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