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Vichyssoise (Potato Leek Soup)

Mmm...goes together like leeks in soup.


2 leeks, chopped
1 medium onion, chopped
2 tbsp unsweetened butter
3-5 potatoes, cubed
2 cups chicken stock
1 cup heavy cream
Salt and Pepper to taste


  1. Melt butter in a medium pot. Sauté leeks and onions for about 10 minutes on medium heat.
  2. Add stock and potatoes. Bring to a boil.
  3. Reduce heat to medium-low and simmer until potatoes are soft, about 25 minutes.
  4. Flavor as desired with salt and pepper.
  5. Remove from heat and puree in a food processor or blender.
  6. Once smooth, allow to cool. Stir in cream before serving.

If you have any chives kicking around, chop up a few and sprinkle them on top of the soup when serving.