How to make Vichyssoise

Vichyssoise Chef Martino
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Potato & leek soup is commonly called VICHYSSOISE

But, recipes on soup made of potatoes and leeks has been made back in days and has several different names. In 19th-century cookbooks, and still today, they are often named “Potage Parmentier” after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of potatoes in France in the 18th Century. The name VICHYSSOISSE considered to come from Louis XV of France. Some claim that the soup has an origin from America, who knows ?

My mother knew how to make vichyssoise

In any case, I know that my mother made this soup for me as a child and I loved it. In fact, it was one of my first dishes that I started cooking all by myself at a young age when I had decided to become a chef.

Vichyssoise Chef Martino

Serve the Vichyssoise soup with a freshly baked sourdough bread

And in fact, it is common to serve the soup cold.

Vichyssoise Chef Martino

” I use my basic sourdough recipe which you can learn to bake ” HERE 

Ok, let's make the soup!

Chef Martino

How to make Vichyssoise

Vichyssoise Chef Martino

I do not use cream or milk in my soup, so it is also suitable as a vegan diet. But of course if you want you can “round” it with a splash of cream. On the other hand, I top it with roasted sesame seeds and drizzle a little virgin olive oil over the soup when I serve it.

  • Yield1,6 L
  • Serving Size4dl /person
  • Total CostCheap

Ingredients Vichyssoise

  • 1 liter vegetable broth
  • 400 g potatoes
  • 1 leek (cut off the green on top, save and finely chop some of it as a garnish)
  • 1 onion
  • 2-3 cloves of garlic
  • 100g butter to cook with
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground peppe

For garnish

  • Roast 4 tablespoons sesame seeds with a little salt in a frying pan.
  • A few drops of virgin olive oil
  • Finely chop some of the green top of the leek



Rinse and brush the potatoes thoroughly. I do not peel mine potatoes as there are good minerals in the shell. Then slice the potatoes into 5 mm thick slices.


Cut the leek along and thoroughly rinse off any sand. Then shred it. Save the last 10 cm for garnish.


Peel the garlic and onion and shred them into 5 mm thick slices.


Heat a saucepan, add the butter. Then add all the vegetables with the spices. Let everything sauté for a while in the butter without browning.


Pour over the vegetable broth and bring to a slow boil. Put on a lid. Then let it simmer until the potatoes are cooked through.


Then mix everything in a blender, being careful not to splash over when soup is hot. Of course, it is possible to use a hand mixer. Pour the soup back into the pot and taste the soup, maybe more salt and pepper is needed.



And now you can round off with a little cream if you want.

Serve the soup in deep plates. Sprinkle over the roasted sesame seeds, the chopped green leeks and drizzle a little of the olive oil.

And last but not least, a slice of freshly baked sourdough bread. Yum Yum…

Happy Cooking – Good Cooking!

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