Go Back
Vichyssoise Soup

Vichyssoise Soup

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Servings 5


  • 3 tbsp Unsalted butter
  • 3 tbsp Extra virgin olive oil
  • 1-2 Large cloves garlic, finely minced
  • 3 Large leeks, white and very light green parts only
  • Sea salt and black pepper, to taste
  • 4 cup Yukon Gold potatoes, peeled and diced(approximately 4-5 medium potatoes)
  • 2 cup Chicken broth, preferably organic
  • 2/3 cup Sour cream
  • 1/3 cup Heavy cream
  • 3 tbsp Fresh chives, finely chopped


  • Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown. 
  • Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork-tender.
  • While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
  • Remove skillet from heat and cool for several minutes. Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.
  • Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.
  • Temper the sour cream mixture by adding 2 or 3tablespoons of the soup to the bowl. Stir to combine.
  • Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.
  • Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.
  • To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy!
Keyword Vichyssoise