This classic French soup is one of my favorites, Julia Child’s Vichyssoise. It is a simple blend of potatoes and leeks blended to a smooth perfection and served cold traditionally, but you can have it hot also. It is great for a hot summer day!!
If you want more of Julia Child’s recipes, try her amazing Asparagus with Hollandaise Sauce. Or another elegant starter is our Vegetable Terrine. It will get you rave reviews.
Even though it sounds so elegant, it is so straightforward to make. Four main ingredients, and that is all. Served cold, it is a great summertime soup. If you have never had it, you must try and make it!!!
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I wrote this post originally in 2012 to celebrate what would have been Julia Child’s 100th birthday. I have always been a huge fan and was so honored that they asked me to join the celebration. Now, I have updated the post but kept it to the original recipe that I published so long ago.
What are the Ingredients of Vichyssoise?
Peeled sliced potatoes – You can use russet potatoes or Yukon Gold.
Leeks – You only use the white or very pale green section of the leeks.
Lower-sodium chicken broth – It is nice to adjust the salt to your own liking.
Whipping cream – You need a heavy cream for this soup to give it that divine texture and smoothness.
Salt and white pepper to taste – Oversalting is needed with a cold soup, and white pepper doesn’t leave the soup speckled.
Chives – This is used for garnish.
How to Make Vichyssoise
Simmer the vegetables in the broth until very tender, about 40-50 min.
Puree the soup in a blender or through a food mill and then a fine sieve.
Stir in the cream and season to taste, oversalting very slightly as salt loses flavor in a cold dish. Chill.
Serve in chilled soup cups and decorate with chives.
Chilled soups were invented to keep people cooler in the summer months. Although this recipe has been around for centuries, it was introduced to America in the summer of 1917 by French chef Louis Diat at the Ritz-Carlton in New York.
Recipe Pro Tips!
How to Pronounce Vichyssoise in English
To pronounce vichyssoise in English is vi·shee·swaaz.
What to Eat with Vichyssoise?
You can pair the soup with a lovely glass of dry Vouvray from France. Plus a salad like a Caesar salad, a California Salad, or an Everyday Garden Salad. Some French bread would also be delightful with this soup.
How Long Does Vichyssoise Keep?
As long as Vichyssoise is in an air-tight container, it will last up to 4 days in the refrigerator.
WANT MORE DELICIOUS EASY SOUPS?
We love soups year-round, and here are some of our favorites.
Julia Child’s Vichyssoise
Ingredients
- 3 cups peeled sliced potatoes
- 3 cups sliced white of leek washed very well
- 1 1/2 quarts of lower-sodium chicken broth
- 1 cup whipping cream
- Salt and white pepper to taste
- 3 Tbsp. minced chives
Instructions
- Simmer the vegetables in the broth until very tender, about 40-50 min. Puree the soup in a blender or through a food mill and then a fine sieve.
- Stir in the cream and season to taste, oversalting very slightly as salt loses flavor in a cold dish. Chill.
- Serve in chilled soup cups and decorate with chives.
Equipment
Notes
Nutrition
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Comments & Reviews
Melanie says
Absolutely delicious! Perfectly seasoned and easy to make. A dish I’d happily enjoy again!
Tara Noland says
So glad you enjoyed it.
Ellen says
The absolutely perfect vichyssoise. Many thanks for the recipe.
Tara Noland says
You are so welcome! Perfect for the summer too!
tash says
I love this soup – although mine is dairy free, have a small stockpile in the freezer. I haven’t tried it cold, but will next time. I also haven’t tried it with chives, I always use basil. Thanks for the inspiration to explore! 🙂
Noshing with the Nolands says
You are so very welcome, explore away. I have always done it traditionally and love it cold. It takes on a completely different flavour palate.
Villy @ For the love of Feeding says
What a lovely soup! Good job!
Noshing with the Nolands says
Thank you, it is delicious!!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Your soup looks fantastic. I wish I could enjoy vichyssoise, but I’ve never been fond of cold savory soups, with the exception of gazpacho (which is more like a liquid salad than soup). With how gorgeous your presentation is, however, you’re making me want to give it another try.
Noshing with the Nolands says
You can always try the soup warm, that’s the way my husband likes it!!