Cold Leek Soup

    1 hour 20 minutes

    Often called "Vichyssoise" this cold leek soup is creamy and loaded with leek, onion and potato. This soup is creamy and delicious. Great in the summer too.

    78 people made this

    Serves: 5 

    • 2 leeks, well rinsed and diced
    • 1 onion, peeled and diced
    • 30g butter
    • 1 medium potato, peeled and thinly sliced
    • 2 cups (500ml) chicken stock
    • salt and freshly ground black pepper, to taste
    • 1 cup (250ml) very thick (45-48%) cream

    Preparation:10min  ›  Cook:40min  ›  Extra time:30min cooling  ›  Ready in:1hour20min 

    1. Gently fry the diced leeks and onion in butter until soft, about 8 minutes but do not brown.
    2. Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to the boil and simmer very gently for 30 minutes.
    3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (60)


    This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper.  -  13 Aug 2006  (Review from Allrecipes USA and Canada)


    ok. I cheated and sampled the leek potato mixture as it was cooling. Awesome. But then I added the dairy - I used nonfat half and half - and suddenly this delicious soup became diluted, more fattening and less enticing. It was good. But prior it was exquisite. So next time, I'm adding the half and half a quarter cup at a time. Also, bacon bits and chives on top and with less cream a dollup of sour cream. Just like in baked potatoes! And who knows, may even serve warm instead of chilled. I'm out of control!  -  16 Jul 2006  (Review from Allrecipes USA and Canada)


    try using non fat half and half instead of the cream. Works very well and cuts out a lot of calories!  -  19 Apr 2006  (Review from Allrecipes USA and Canada)