Vichyssoise Recipe

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  1. Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt-bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.
  2. Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.
  3. When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 321.11 Kcal (1344 kJ)
Calories from fat 151.7 Kcal
% Daily Value*
Total Fat 16.86g 26%
Cholesterol 55.19mg 18%
Sodium 924.6mg 39%
Potassium 656.58mg 14%
Total Carbs 33.6g 11%
Sugars 11.93g 48%
Dietary Fiber 3.32g 13%
Protein 10.56g 21%
Vitamin C 9.6mg 16%
Vitamin A 0.7mg 24%
Iron 2mg 11%
Calcium 162.4mg 16%
Amount Per 100 g
Calories 77.99 Kcal (327 kJ)
Calories from fat 36.84 Kcal
% Daily Value*
Total Fat 4.09g 26%
Cholesterol 13.4mg 18%
Sodium 224.56mg 39%
Potassium 159.46mg 14%
Total Carbs 8.16g 11%
Sugars 2.9g 48%
Dietary Fiber 0.81g 13%
Protein 2.56g 21%
Vitamin C 2.3mg 16%
Vitamin A 0.2mg 24%
Iron 0.5mg 11%
Calcium 39.4mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
  • 9

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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