Potato Soupe French Vichyssoise

Vichyssoise potato soupe with creme

Vichyssoise is refreshing soup

This is a great summer soup served cold, and even butter winter soup served hot! Although it holds a french title, but actually was created originally in New York, may be by a French chef!! However you may call it a potato leek soup.

By all virgins hot or cold, it's an extraordinary deep and rich flavor, yet very light and refreshing. the depth of the potato and leek flavor remarkably intense.


  • 6 cups chopped leeks
  • 2 cups chopped potatoes " about 2 potato "
  • ¼ stick of butter
  • 2 cups chicken stock
  • 1 cup milk
  • ½ cup whipping creme
  • Finely grated nutmeg
  • Salt and pepper
  • finely chopped parsley

Use the white part of the leeks, by cutting it 1 inch pieces. In large casserole sauté the leeks gently in butter until soft. Don not over cooke may take about 2 -3 min.

Peel and slice potatoes cut it into pieces, and add to leeks, with chicken stock, salt pepper and grated nutmeg to taste, and simmer 10 -15 min.

Transfer the mixture to electric blender, add the milk and process until smooth. Add the whipping crème just before serving and sprinkle the parsley on the top… enjoy