Rating: 4.42 stars
66 Ratings
  • 5 star values: 37
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Very simple recipe that tastes great. What could be better? Serve cold or warm.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.

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  • Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.

  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.

  • Puree soup in blender or food processor and cool.

  • Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Nutrition Facts

334 calories; protein 7g; carbohydrates 59.1g; fat 8.9g; cholesterol 28mg; sodium 56.6mg. Full Nutrition
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Reviews (52)

Most helpful positive review

Rating: 4 stars
03/17/2008
This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good. Read More
(96)

Most helpful critical review

Rating: 3 stars
07/17/2009
me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! i had to add a TON of water to even get it to a soup consistency. it tasted really good though just way too thick. Read More
(7)
66 Ratings
  • 5 star values: 37
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/17/2008
This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time or convenience. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Remember: Bad Vichyssoise is like wallpaper paste but doesn't taste as good. Read More
(96)
Rating: 4 stars
10/13/2006
This is a great basic recipe for Vichyssoise, Priscilla. I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. After the puree stage, I whisked in my heavy cream, and I used a full 2 cups to achieve the type of rich and creamy texture I am used to in this dish. I then covered and chilled, and garnished with chives before serving with Awsomely Easy Sesame Asparagus and Garlic Butter bread (recipes also on this site) for a fabulous meal last night. Thank you so much. Read More
(58)
Rating: 5 stars
08/19/2007
This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet because it is cooling and I'm not sure I need to; it's that good without it. I think this would be a great hot soup in the winter it's nice and hearty and filling. I might finish it all before it cools enough to serve cold! Read More
(55)
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Rating: 4 stars
09/28/2010
Vichyssoise is a classic minimalist recipe (it is American not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. Eesh! Nor is it served hot. That said I think newbies should be reminded to soak and rinse well your chopped leeks to wash away the almost invisible sand in them. This can ruin a lovely soup. Read More
(42)
Rating: 4 stars
08/12/2011
Just a note about the history and uses of this basic recipe... Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-Carlton in NYC. He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup. His innovation is trying it as a cold summer soup. So, those who have (sensibly) tasted it hot and found how good it is, are just discovering a classic French soup. And yes, it can be bland, which is why the French often use herbs when making it. Note on the bay leaf, I graded this recipe down because it is always necessary to remove bay leaves before blending or serving and the recipe does not mention that. They can actually be dangerous. The only bay that can be left in is the powdered version (which does not last as long). My other objection is that the recipe should mention that leeks need to be cleaned carefully to get out any sand. It should also say "white part only" which is the most easily usable part. Read More
(38)
Rating: 5 stars
07/10/2008
EXCELLANT!!! I too used fresh thyme I have a nice kitchen herb garden... Followed it exactly served it cold with a nice Caesar salad as another reveiwer suggested. Wonderful on a hot day in response to Jenni...Chicken stock makes ALL the difference!! That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise LOL!! Try it for yourself with chicken and taste the change. Read More
(18)
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Rating: 4 stars
10/06/2008
Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. I loved it so much that it inspired me to make my own. This recipe was easy to follow and the soup came out amazing. Instead of a blender I used a hand mixer right in the pot. The only suggestion I have is to cut the potatoes into small cubes because the hand mixer doesn't blend it as smooth as the blender so I had small chunks of potatoes and onions in the final product. My boyfriend LOVED the soup he said it was better than some of the vichyssoise they serve is restaurants. ALL THUMBS UP!!! Read More
(17)
Rating: 5 stars
02/08/2008
This soup was down right elegant!!! I followed the recipe exactly except that I had fresh thyme that needed using so I used 1/2 tsp of that. I tried some at room temperature and then gently warmed some. Personally I like it warm. That little bit of cream really gives it a lovely velvety texture. Thanks for such a delightful and simple to prepare recipe. Read More
(13)
Rating: 5 stars
04/14/2008
I served this cold in shot glasses at my french themed coctail party. It was delicous cold. I had the leftovers hot with a salad and bread. YUMMY. Read More
(12)
Rating: 3 stars
07/17/2009
me and my family thought this soup was ok. but it was soooooo thick it was like gravy!! i had to add a TON of water to even get it to a soup consistency. it tasted really good though just way too thick. Read More
(7)