The Best Vichyssoise Recipe - Chef Jean-Pierre Hello friends, today we’re making the ultimate Vichyssoise recipe, one of my all-time favorite soups! Originating from France, Vichyssoise is a smooth, cold soup made with leeks, onions, potatoes, and cream. Now, while it may sound fancy, this dish is all about simple, rich flavors that come together to create a refreshing bowl of comfort.

Whether you’re a first-timer or a seasoned cook, this recipe will guide you step by step to achieve the perfect blend. So, if you’re in the mood for a classic French delight, this is the place to be!

So, let’s get cooking!

Ultimate Vichyssoise Recipe

Ultimate Vichyssoise Recipe: Velvety Perfection in a Bowl

chef jean pierre 200x200 1Chef Jean-Pierre
Well hello friends today we're making a recipe that a lot of you have asked for many times. How do I make Vichyssoise? A classic dish, oh I love this soup. It is a versatile dish perfect for any season. Today I'm going to share with you the ultimate Vichyssoise Recipe.
Vichyssoise is made with potatoes and leeks. You can serve it cold, or you can serve it hot. I like mine both ways. I'm going to show you how to make the most velvety and incredibly luscious soup. I promise you're gonna love it!
Be sure to let me know what you think in the comments below!
4.75 from 8 votes
Course Soup
Cuisine French
Servings 8

Recipe Video

Recipe Ingredients

  • ½ large Onion
  • 1 to 1 ½ pounds Leeks, white and light green parts only
  • 2 pounds Baking Potatoes, cut into large chunks
  • Salt and Pepper to taste
  • 4 whole Garlic cloves
  • 4 cups Chicken Stock
  • ¾  cups Heavy Cream
  • Sour Cream, for garnish
  • Chives, for garnish

Prepare the Basil Oil:

  • 3 cups Mixed Green Herbs (Basil, Parsley, Spinach, Cilantro)
  • 1 cup Grape Seed Oil

Recipe Instructions

This recipe is half the recipe the Chef prepared in his video and will easily Make 8 to 10 servings

  • Sweat the onion in a pot until translucent. Avoid caramelizing.
  • Add the leeks (after cutting and rinsing them thoroughly to remove sand), Incorporate the potatoes and season with salt and pepper.  Add the garlic cloves, chicken stock (just enough to cover the vegetables). Avoid overfilling to ensure the right consistency.  Cook at a medium heat until the potatoes are tender and can be smashed with ease, about 45 minutes to an hour.
  • Using an immersion blender to purée the mixture until smooth.  Once blended, stir in 1 to 1 ½ cups of cream.  Allow the soup to cool and refrigerate for at least 24 hours.
  • Pour the chilled Vichyssoise into serving bowls. Garnish with a dollop of sour cream in the center.  Using the squeeze bottle, create a decorative pattern on the soup with the green oil.
    Garnish with parsley or basil.

Make the Basil Oil:

  • In a blender, combine basil leaves, Italian parsley, spinach leaves, and grape seed oil. Blend for about 2-3 minutes or until you achieve a vivid green color.
  • Transfer the mixture to a pot and heat to about 190°F (approx. 90°C). Maintain this temperature for 5 to 10 minutes.  Strain the mixture to remove solids, squeezing out as much oil as possible.
  • Store the oil in a squeeze bottle in the fridge for easy decoration.  The oil will keep for 6 to 8 weeks in the fridge.


Note: While this soup is traditionally served cold, you can also enjoy it hot if you prefer. Adjust salt and cream as per your taste. For an extra touch, consider serving with chives or even bacon bits for a different flavor and texture contrast.

Frequently Asked Questions About Preparing Vichyssoise Recipe

1. What is Vichyssoise?/

Vichyssoise is a classic French cold soup made from puréed leeks, onions, potatoes, and heavy cream. It’s typically served chilled and is known for its smooth and velvety texture.


2. Can this Vichyssoise recipe be prepared in advance?

Yes, Vichyssoise can be prepared in advance. In fact, it’s often recommended to make it a day before serving to allow the flavors to meld and develop, resulting in a richer taste when served.


3. What potatoes work best for Vichyssoise?

Waxy potatoes, like Yukon Gold or red potatoes, work best for Vichyssoise. They have a creamy texture and hold up well during the cooking process, leading to a creamier soup.


4. Can you freeze Vichyssoise?

While it’s not ideal to freeze Vichyssoise due to the dairy content, you can freeze it if needed. Once cooled, transfer it to an airtight container, leaving an inch or so of space to allow for expansion, and place it in the freezer. Consume it within 1 to 2 months for the best quality. Thaw it in the refrigerator for best results.


6. What’s the best way to store leftover Vichyssoise?

Store leftover Vichyssoise in an airtight container in the refrigerator. Consume it within 3 to 4 days for the best taste and quality. Be sure to gently stir it before serving for the best flavor.


7. How do I achieve a smooth consistency for Vichyssoise?

After cooking, use a blender or immersion blender to purée the soup until it reaches a silky-smooth texture. Strain through a fine-mesh sieve if necessary to catch any remaining bits.


8. Can Vichyssoise be served warm?

While traditionally served cold, Vichyssoise can also be enjoyed warm. However, its unique, refreshing quality comes from its chilled state. It’s a refreshing summer dish, perfect for cooling down on a hot day. The chilled temperature enhances the flavors and creamy texture.


9. What main dishes pair well with Vichyssoise?

Vichyssoise can be served as a starter before a main meal. It pairs well with roasted chicken, poached salmon, or even a light quiche. Its creamy texture contrasts nicely with grilled or baked proteins.


10. What side dishes complement Vichyssoise?

For side dishes, consider options like arugula salad, crusty bread or baguette slices, or even light appetizers like bruschetta or tapenade, or a selection of cheese and charcuterie. These choices balance the cold soup with different textures and flavors.


11. What wines go well with Vichyssoise?

Vichyssoise’s creamy and delicate flavors pair nicely with lighter wines. A crisp Sauvignon Blanc, Chardonnay, or even a red wine like Pinot Noir, and even rosé can be excellent choices. Their acidity and fruity notes complement the soup’s profile. If you prefer sparkling, Champagne or Prosecco can be delightful as well.


12. Can I add additional herbs or other flavorings to this Vichyssoise recipe?

While the classic Vichyssoise recipe is simple, you can enhance the flavor with herbs like chives, parsley, or even a hint of thyme. Always taste and adjust seasonings to your preference.


13. What if my Vichyssoise is too thick?

If your soup turns out too thick, you can thin it with a bit of chicken stock or cream until it reaches your desired consistency.


14. Can I add additional vegetables to this Vichyssoise Recipe?

Yes, you can experiment by adding other vegetables such as celery, peas, or spinach to your Vichyssoise recipe for added flavor and nutrition. Just ensure that they’re cooked and blended thoroughly.


15. Can I add protein to this Vichyssoise recipe?

While Vichyssoise is traditionally a vegetable-based soup, some like to add proteins like smoked salmon, crab, or even shredded chicken for an added twist and heartiness.


16. Is Vichyssoise gluten-free?

Yes, traditional Vichyssoise made with potatoes, leeks, onions, and cream is inherently gluten-free. However, always double-check labels for store-bought broth and other ingredients to ensure they’re gluten-free if you’re following a strict gluten-free diet.

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