Vichyssoise (or Creamy Potato-Leek Soup) Recipe | Vegetarian Times Skip to main content

Vichyssoise (or Creamy Potato-Leek Soup)

Serve this classic French soup chilled in the summer, hot in the winter.



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1 Tbs. butter or margarine
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3 medium leeks, white parts sliced (3 cups)
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1 medium fennel bulb, coarsely chopped
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1 clove garlic, peeled
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¼ cup white wine
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3 large russet or Yukon gold potatoes, peeled and diced (3 cups)
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1 sprig fresh thyme
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½ cup low-fat sour cream, optional
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¼ cup chopped fresh chives


1. Melt butter in large saucepan over medium heat. Add leeks, fennel, and garlic; cover, and reduce heat to medium-low. Cook 20 minutes, or until leeks and fennel are very soft, stirring occasionally.

2. Increase heat to medium-high. When leeks begin to sizzle, add wine, and cook 1 to 2 minutes. Stir in potatoes, thyme, and 5 cups water. Reduce heat to medium-low, cover, and simmer 45 minutes, or until potatoes are very soft. Remove thyme sprig, and purée with immersion blender or food processor until smooth. Stir in sour cream, if using, and cool. Season with salt and pepper, if desired, and garnish with chives.

To freeze and enjoy later: Measure cooled soup into two 1-qt. resealable containers; freeze. To eat later: thaw, and serve at room temperature, or heat gently in medium saucepan until hot.

Nutrition Information: 

2 g
Total Fat: 
2 g
Saturated Fat: 
1 g
19 g
4 mg
36 mg
3 g
2 g
Serves 8

Comments on this Recipe

I have been making vichyssoise for decades and one thing I would never use is fennel. Fennel is a very strong and acquired taste. This much fennel in a vichyssoise recipe would put most people off it forever. I do appreciate the attempt to lessen the heavy saturated dairy fat content of traditional recipes.

I made this recipe recently and loved it. Definitely worth tryin! I noticed the other reviewer thought the fennel would be offputting, but I didn't think so at all and enjoyed the taste. I think I personally will include more leeks next time and fewer potatoes as I found the soup to be slightly too heavy and thick.

Very hearty, belly-filling soup! Perfect for cold winter days here in New England. I added a little bit of almond milk to give it a creamier texture, as it did seem to be a little heavy on the potatoes. Its great because you can toss the leftovers in the fridge and have it for multiple meals.

And as a footnote, I did not use fennel. Instead, I used cilantro and oregano, in addition to the thyme. When sauteing the leeks, I also added minced garlic, which really brought out the flavor. :)

I do not know the types of potatoes mentioned as I am living in The Netherlands - Europa. Are they waxy or floury? And fennel... no would not do that. Two or three chopped up celery sticks in stead, would be quite nice I think.