Betty's Vichyssoise (Potato and Leek Soup)

Bettyskitchen's picture

Jul. 22, 2013

In this video, Betty demonstrates how to make Vichyssoise. This is a potato and leek soup that is served cold. Making this dish was inspired by our recent trip to the farmers' market, where we bought leeks.


Chopped leeks 2 Cup (32 tbs) (or green onion if desired)
Russet potato 3 Cup (48 tbs) , peeled and sliced in ¼
Chicken broth 3 Cup (48 tbs) (homemade or canned)
White pepper 1/4 Teaspoon
Butter 3 Tablespoon
Milk 2 Cup (32 tbs)
Finely chopped chives 2 Tablespoon (for garnish)



1. Thoroughly wash leeks, with most of the green tops removed, and coarsely as shown in the video.


2. In a large pot or Dutch oven, add chopped leek, potatoes, chicken broth, white pepper and butter. Place pot over medium high flame and bring to a boil, stirring as needed.

3. Reduce heat to low and cook for 20-25 minutes or until potatoes and leeks are fork-tender.

4. Into a blender, pour the mixture and puree.

5. Pour milk, and pulse a few times to mix the milk into the pureed mixture. Cover and cool at room temperature until it is lukewarm.

6. Place in refrigerator to chill.


7. Garnish with finely chopped fresh chives, and serve with crackers, Melba toast, or Fresh French bread.


You may use cream or half-and-half instead of milk for creamier texture.

Taste and add salt, if needed.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 219Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 344 mg14.33%

Total Carbohydrates 31 g10.3%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet