Vichyssoise (Potato & Leek Soup) Recipe

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Vichyssoise (Potato & Leek Soup)
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  1. Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
  2. Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
  3. Serve the mixture in chilled dishes and garnish with the chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 241.64 Kcal (1012 kJ)
Calories from fat 129.18 Kcal
% Daily Value*
Total Fat 14.35g 22%
Cholesterol 47.08mg 16%
Sodium 617.46mg 26%
Potassium 433.89mg 9%
Total Carbs 22.4g 7%
Sugars 7.96g 32%
Dietary Fiber 2.21g 9%
Protein 7.06g 14%
Vitamin C 6.4mg 11%
Vitamin A 0.5mg 17%
Iron 1.3mg 7%
Calcium 108mg 11%
Amount Per 100 g
Calories 87.28 Kcal (365 kJ)
Calories from fat 46.66 Kcal
% Daily Value*
Total Fat 5.18g 22%
Cholesterol 17.01mg 16%
Sodium 223.02mg 26%
Potassium 156.72mg 9%
Total Carbs 8.09g 7%
Sugars 2.87g 32%
Dietary Fiber 0.8g 9%
Protein 2.55g 14%
Vitamin C 2.3mg 11%
Vitamin A 0.2mg 17%
Iron 0.5mg 7%
Calcium 39mg 11%

* 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

  • 5.6
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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