Potato Leek Soup Becomes Heat Wave Vichyssoise

Potato Leek Soup

We’ve been beaten down by some brutal heat here in Hollywood this past week. So when our final night of the Hollywood Bowl season tickets rolled around, I needed something cool to eat. I chose Chilled Potato Leek Soup and served it alongside freshly shucked oysters. Vichyssoise for vicious weather, you might say. After 6 solid days of nearly 100 degree weather, I couldn’t stomach anything that might raise my body temperature.

I know I sound like a wimp, but when I signed on to the whole ‘LA lifestyle’ thing it was the 70-something and sunny part that really sold me. I’d lived in Santa Barbara for several years before I moved to Los Angeles. I moved here because Santa Barbara can be way too cold (all year-long). Not snowstorm cold, but still it’s chilly and gray– a lot. So Los Angeles seemed perfect at 70-something and sunny a glorious 300 days a year.

Despite what you may think about Potato Leek Soup, in its purest, Frenchiest form it’s not always chilled and it’s not always a heavy, creamy concoction. My version is finished with just a touch of cream however. Which adds a luxurious bit of richness without being overly indulgent. Because honestly, a touch is all this soup needs to be creamy and delicious. I should know, I lived on the stuff back in the summer of ’09 when I broke my jaw. So much so that I guess I’ve avoided it ever since. This heat wave knocked some soup sense into me and I’ve decided to share my simple version of Chilled Potato Leek Soup once again.

Chilled or not, Potato Leek Soup is strongly associated with the French. However, when it’s served chilled, it’s often called the very French sounding name of vichyssoise. Though vichyssoise was actually ‘invented’ in New York at a ‘French’ restaurant.

Still, I love classic French cooking. I have a lot of opinions about it too, especially for someone who’s not French.

When many of us think of French soup our mind automatically turns to French Onion Soup. French onion soup succeeds on many levels. Its utter lack of pretension is just one winning aspect of this soup. Potato Leek Soup too excels at simplicity.

Potato Leek SoupChilled Potato Leek Soup

In its most basic French form (my favorite form) Potato Leek Soup is nothing more than a couple of medium leeks sautéed in a few tablespoons of butter. I use 1 1/2 pounds, more or less, of peeled potatoes cut into chunks to 2 chopped leeks. The ratio is amendable to your particular taste. I follow the advice of Joel Robuchon and use waxy potatoes. They have a lighter potato flavor and are less heavy and starchy on the palate. But I promise you any type of potato is fine. In fact a great many chefs in France favor brown potatoes. In any case the chunked potatoes are tossed in with the leeks and butter. You should then add just enough water to cover the potatoes and the leeks (about 5 or 6 cups it turns out). Add a couple big pinches of salt and bring the pot to a boil. At this point turn the heat down to a simmer and cook until the potatoes begin to disintegrate; about half an hour. I usually use the back of my spoon to gently break the potatoes down to a rough puree once they are soft enough. This way it’s quite easy to use an immersion blender to finish the job resulting in a smooth velvety texture.

An additional dollop of butter is a very good idea if you’re serving the soup warm. I personally like a tiny bit of cream (less than 1/2‑cup) and a spritz of lemon juice stirred into the chilled version right before serving. Though neither is a mandatory amendment. In my mind it’s the cream that transforms the classically French Potato Leek Soup into the Americanized vichyssoise. But heck, I’m an American and I don’t mind the transformation. GREG

Potato Leek Soup (Vichyssoise)

Print This Recipe Total time Yield 6–8Published

If you’d like a flawlessly elegant presentation, press the soup through a fine mesh seive before serving to accentuate the velvety texture.



  • 4 tablespoon unsalted butter (divided)
  • 2 leeks, white and light green parts (halved lengthwise, cut into ½‑inch pieces and well rinsed)
  • ½ teaspoon kosher salt (plus more for seasoning)
  • ¼ teaspoon white pepper (or to taste)
  • 1 ½ pound potatoes (peeled and cut into ½‑inch dice)
  • 5–6 cup water (or low-sodium chicken stock)
  • ¼‑½ cup cream (or to taste, optional)
  • 1 teaspoon freshly squeezed lemon juice (optional)
  • sour cream (optional, as garnish)
  • minced fresh chives (optional, as garnish)


Melt 3 tablespoons butter In a good sized soup pot or Dutch oven set over medium heat. Once the butter begins to foam, but not yet color, add the leeks and sauté, stirring often, until just beginning to soften, about 3 minutes. Stir in the salt and white pepper, then continue to cook, stirring often, until the leeks are quite soft, but not yet beginning to color, about 6 minutes more.

Toss the diced potatoes in with the leeks and butter, stir to coat. Add just enough water (or stock) to cover the potatoes and the leeks. Raise the heat to high and add a couple of big pinches of salt to season the potatoes; bring the pot to a boil then turn the heat down to a simmer. Cook, stirring occasionally, until the potatoes begin to disintegrate; about ½‑hour.

Remove from heat, add the remaining 1 tablespoon butter and allow the mixture to cool somewhat. Use an immersion blender to purée to smooth velvety texture, adding a splash or two of water to achieve the desired consistency (you may alternatively use a stand blender working in batches). At this point you may gently reheat the soup and serve immediately. However, if you plan to serve it cold, chill it at least 2 hours. Either way, stir in the cream (if using, to taste) and lemon juice (if using) just before serving. 

Garnish with a swirl of sour cream and a sprinkling of minced chives, if you like.