Cold potato-leek soup (vichyssoise)

Date Updated: 06/12/2025

Serving Info

Serves 6

Dietician Tip

With their mild, sweet, onion flavor, leeks are great to add to this cold soup. Wash leeks well before cooking to remove the grit that gets trapped in their leaves from the sandy soil they grow in.

Directions

In a blender or food processor, process the leeks and onion until finely chopped.

In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion. Saute until tender and see-through (do not brown), about 5-7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.

Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate.

Before serving, stir in the evaporated milk. Ladle into bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

Ingredients

4 leeks (white bottoms with a bit of green)
1 medium onion
1 tablespoon olive oil
4 medium potatoes, peeled and finely sliced
4 cups unsalted chicken broth
1/4 teaspoon ground mace
2 cups evaporated skim milk, chilled
6 tablespoons chopped chives
Ground black pepper, to taste