ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube


Yield about 2 1/2 quarts


  • 4 medium leeks
  • 1 small onion, chopped
  • 1/4 cup butter or margarine
  • 1 quart chicken broth
  • 1 pound potatoes (about 4 medium), peeled and thinly sliced
  • 1 teaspoon salt
  • 2 cups milk
  • 2 cups half-and-half
  • 1/2 cup whipping cream
  • 1/2 cup commercial sour cream
  • Chopped chives (optional)

How to Make It

  1. Remove and discard roots, tough outer leaves, and tops from leeks; wash thoroughly, and thinly slice.

  2. Sauté leeks and onion in butter in a large saucepan; add chicken broth, potatoes, and salt. Cook, uncovered, over medium heat 20 minutes or until potatoes are tender. Process 2 cups potato mixture in container of an electric blender until smooth; repeat procedure with remaining potato mixture.

  3. Pour pureed potato mixture into a large bowl; add milk, half-and- half, whipping cream, and sour cream, stirring with a wire whisk until well blended and smooth. Cool mixture to room temperature; cover and chill thoroughly.

  4. Serve Vichyssoise in chilled soup bowls; garnish with chives, if desired.

Oxmoor House Homestyle Recipes