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Cold Potato Leek Soup (Vichyssoise)

White bowl of potato leek soup with chives on top.

This Potato Leek Soup Recipe (a.k.a. Vichyssoise) is so delicious whether you’re enjoying it cold or hot. Plus, I have a handy tip if you’re short on time.

This Potato Leek Soup, or Vichyssoise, has beautiful flavor and is pretty simple to make. It’s a lovely, creamy soup that can be served hot or cold, which makes it a perfect soup to enjoy year-round.

Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.

What Is Vichyssoise Soup?

Did you know that the French-sounding Vichyssoise Soup was invented in New York City? This cold cream of potato and leek soup was originally made by Chef Louis Diat while working at the New York Ritz Carlton. He named it after the French town Vichy, which was near his home town.

While Vichyssoise soup is usually served chilled, I’ve included instructions for serving this tasty potato soup hot or cold.

Kind Of Potatoes For Vichyssoise Soup

I like to use Russet potatoes for this potato leek soup recipe. Since we’re going to blend it at the end with an immersion blender, I find that the Russets give the best texture.

However, if you’re short on time, I have another option for you…

Using Canned Potatoes In Soup

You may recall from this post about Loaded Potato Soup that it was difficult to get potatoes to cook in a very short time. So when I’m in a rush and don’t want to deal with peeling, cutting, and cooking raw potatoes, I use a can!

I’ve told you about canned potatoes before. They really are a brilliant thing. I always have a can or two in my pantry because they can be used to make quick hashbrowns or roasted potatoes. And because you can add them to soups and stews.

To use canned potatoes in this soup recipe, you’ll need 3 (15 ounce) cans of potatoes. Drain them and add them in with the broth after the leeks have softened. Since the canned potatoes are cooked, you don’t need to bring the soup to a boil if you’re planning on serving cold. If you want to serve the soup hot, keep the heat on medium until it’s warmed through. Then you can continue on with the recipe and blending.

If you’ve never used canned potatoes before you might be worried that they will taste weird or that the soup will taste weird. Don’t worry at all. Nobody will be able to tell. So far I’ve served this soup to eight different people none of them suspected. In fact, they all raved about how creamy and rich the soup was.

More Delicious Soup Recipes

If you love this recipe because it’s a cold soup, you should try my easy gazpacho recipe too. If you love it because it has potatoes, save these recipes below.

For more ideas to make quick tasty soups, head over here.

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Cold Potato Leek Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

DESCRIPTION

This easy version of Vichyssoise can be made with fresh or canned potatoes. If you would like to serve this soup hot, see the note below.

(Yield 7 cups, serves 6 as an appetizer)


Ingredients

Units Scale
  • 4 leeks
  • 3 Tbsp. unsalted butter
  • 1 large onion, chopped
  • 1 and 1/2 tsp. salt, divided
  • 3 cloves garlic, minced
  • 3 cups low or no-sodium vegetable or chicken broth, divided
  • 1 lb. russet potatoes, peeled and in 1/2 inch chunks*
  • 2 cups ice cubes
  • 2 cups half and half cream
  • A pinch of nutmeg
  • 1/3 cup chopped chives

Instructions

  1. Trim the root end and the dark green tougher leaves from the leeks and discard those. Cut the remainder of the leeks vertically all the way along the stalk to expose the layers inside. Chop the halved leeks and transfer them to a sieve. Run a lot of cold tap water over them, tossing them frequently, to remove grit from inside the layers.
  2. Melt the butter in a soup pot over medium heat. Add the leeks, the onion, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until they’re softened, 5-6 minutes. Add the garlic and cook for 30 seconds.
  3. Add the broth, the potatoes, and the remaining teaspoon of salt. Increase heat to high, cover, and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, until potatoes are fork tender, 8-10 minutes.
  4. Remove pot from heat. Use an immersion blender to puree the soup, or puree it in batches using a standard blender and then return it to the soup pot. 
  5. Add the ice cubes, the half and half, and the nutmeg.  Stir until ice cubes are melted. Transfer soup to the refrigerator to finish chilling. Serve cold topped with the chives.

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Notes

*Or use 3 (15 oz.) cans sliced potatoes.

To serve this soup hot, add 1 extra cup of broth when cooking the potatoes. Proceed with the recipe but do not add the ice cubes. After adding the half and half and the nutmeg, heat the soup over medium heat, stirring often, just until heated through.

This post originally appeared in November 2014 and was revised and republished in March 2024.