Potato and leek soup puréed with milk.

This recipe owes its name to the French city of Vichy, but its origin is in the United States. Nowadays, the term «vichyssoise» can stand for almost any soup served cold.

4 servings
Preparation 15 min
Cooking 40 min

Standing 2 h

280 calories per serving 


4 leeks, finely chopped   1.2 kg
1 onions, finely chopped   200 g
3 potatoes, cut into 1 cm pieces   600 g
1 tbsp butter, unsalted   14 g
1 tbsp canola oil   15 mL
4 cups vegetable broth, low-sodium   1 L
1 cup milk, partly skimmed, 2%   250 mL
2 tbsp chives, fresh, chopped [optional]   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: finely chop the leeks and onions; peel the potatoes then cut them into 1 cm pieces.
  2. Heat the butter and oil in a saucepan. Add the chopped onions and leeks, cover, and cook over low heat about 10 min until softened.
  3. Add the potatoes, broth, salt and pepper. Simmer, covered, about 25-30 min until the potatoes are softened.
  4. Purée the soup in a blender or food processor. Pour in the milk then mix well. Cover and chill thoroughly (about 2 hours). Garnish each bowl with minced chives then serve.


This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer. It can be served cold or warm.

Nutrition Facts Table

Nutrition Facts

per 1 serving (550g)


% DV*

* DV = Daily Value




6 g

10 %

Saturated 2.5 g
+ Trans 0.2 g

13 %


10 mg


120 mg

5 %


52 g

17 %


7 g

28 %


11 g


7 g

Vitamin A

50 %

Vitamin C

60 %


15 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Selenium, Vitamin B2, Vitamin D, Zinc
Good source of :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin E
Excellent source of :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K

More info

This recipe is in the following categories: Vegetables | Soups | Halal | High Calcium | High Fibre | High Iron | Kosher | Low Sodium | Vegetarian | American

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