Recipe By Chef John
Published Nov 10th
Potato Leek Soup (Vichyssoise)
Prep 15m Cook 1h 10m Additional - Ready In 1h 25m
Servings 6 servings Calories 424.3

There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.

Recipe Ingredients

  • 4 tablespoons unsalted butter
  • 1 ½ pounds trimmed leeks, cleaned and thinly cut
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths
  • 3 cups chicken or vegetable broth, or more as needed to adjust thickness
  • 1 cup heavy cream
  • ½ cup creme fraiche
  • 1 pinch cayenne pepper
  • Chopped fresh chives for garnish

Cooking Directions

  1. 1 Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
  2. 2 Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
  3. 3 Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

Nutrition Facts

  • Calories 424.3
  • Carbohydrate 35.4 g
  • Cholesterol 104.3 mg
  • Fat 30.5 g
  • Fiber 3.6 g
  • Protein 5.8 g
  • Saturated Fat 18.8 g
  • Sodium 1171.3 mg
  • Sugar 5.7 g

Chef's Notes

You'll need 1 1/2 pounds of leeks after they've been trimmed. Leave about an inch of the dark green; Here's Chef John's recipe for homemade crème fraiche.


  1. , a rich version of the original that works well in mugs. The first time I set this out on the patio, I overheard the kids deciding not to tell me that I'd served it cold.
  2. Absolutely delicious! I winged it with the ingredient amount, but it turned out wonderfully. Great recipe and very forgiving for someone who doesn’t usually measure! Haha.
  3. If I could give this 6 stars I totally would. It surpassed my expectations in every way. It's winter here so I ate it hot. I knew it would be rich and I was serving it as a starter so I kept the portions small but I would have gladly gone back for seconds if - Read more ...
  4. Excellent soup, would not change a thing, pair with crusty hard roll or bread!!
  5. Delicious, thank you Chef John, will certainly make again.
  6. Freaking awesome! My whole family loved it. I cut the leeks longitudinally to wash them out--I'm impatient like that.
  7. Time consuming but worth the effort. Substituting the heavy cream and creme fraiche will reduce the caloric value by almost half while retaining the velvety texture and decadent flavor. I blended in my Vitamix and it took just seconds.
  8. This soup is absolutely delicious! We kept the potato skins on and substituted half and half for the heavy cream...and it was still velvety smooth and so luxurious. Company-worth but also lovely for any day of the week.
  9. This turned out wonderful! I added a few cloves of garlic with the leeks. I didn't have crème fraîche therefore substituted with 5% sour cream, make sure the soup doesn't boil after its added otherwise it could curdle. Thanks for the great recipe! !
  10. Yummy. Made just as described. Thanks chef John.