Vichyssoise (Potato Leek Soup)

Vichyssoise (Potato Leek Soup)

There's nothing i love more than soup on a chilly day and it was only 50 degrees when I woke up this morning! If living in Boston has taught me one thing, it's that there are A LOT of chilly days!

This is a very easy recipe and one that Julia Child is famous for (with good reason). I tweaked mine a little bit and topped it with croutons to add a good crunch. If you're feeling fancy or are trying to impress guests, top it with a fried oyster - sooo delicious!

If you are dairy free, just swap out the butter for the olive oil. The original recipe calls for cream but I love the richness of the potato and find that you can easily leave out the dairy.

To get the best consistency you are going to want to blend it with a hand blender, but if you're in a pinch, a food processor will do. Just make sure it cools a bit before you throw it in the plastic food processor.


2 tbs butter (or oil if you're going dairy-free)

1 small chopped onion

2 cloves of garlic

3 leeks, white and light green parts

3 potatoes

1 quart chicken broth

chopped chives to garnish


  • saute the onion, garlic and sliced leeks in a pan with butter

  • once the veggies are tender, add the potatoes and chicken broth and simmer for about 30 minutes with the cover on, until the potatoes fall apart

  • add salt, pepper and blend with a hand blender until the soup is smooth. Make sure you taste the broth before adding salt as the chicken broth may be salty already

  • serve, garnish with croutons and chopped chives

#soup #starter #appetizer #potatoleeksoup #vichyssoise #wintersoup #soups #entrees #vegetarian