18 Reviews
93% would make this recipe again

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.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 40 min Standing : 2 h
290 calories/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 chicken broth 1 L
1 cup milk, partly skimmed, 2% 250 mL
2 tbsp chives, fresh [optional] 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (550 g)


% Daily Value




6 g

10 %

Saturated 2.3 g
+ Trans 0.2 g

13 %


10 mg


710 mg

30 %


52 g

17 %


7 g

26 %


10 g

Net Carbs

45 g


8 g

Vitamin A

48 %

Vitamin C

58 %


16 %


24 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 4
Milk and Alternatives ½
Fats 1

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


18 Reviews (17 with rating only) 93% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Fibre | High Calcium | Halal | High Iron | American

Top Reviews

View All Reviews
july 04, 2009 | I would make this recipe again

This recipe makes MUCH more than 3 servings, unless one considers 2 cups a serving. It is very tasty, hot or chilled.

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.