Julia Child's Vichyssoise


4 cups sliced leeks, white part only
4 cups diced potatoes, new or baking potatoes recommended
6 to 7 cups water
1 1/2 to 2 teaspoons salt or to taste
1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
1 Tablespoon fresh chives or parsley, minced


Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
Purée the soup if you wish. Taste, and correct seasoning.
After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning.
Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crème fraîche.


Vichyssoise, also more simply known in English as Chilled Leak and Potato Soup, is a classic French soup. In her book The Way to Cook, Julia states, "Here is the mother of the family in all her simplicity. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary." 

Other Names:

Chilled Leak and Potato Soup




Thursday, August 4, 2011 - 12:03pm


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