Dairy Farmers of Canada

Classic Vichyssoise

You’ll know why this is a classic after just one taste. The delicate flavour and velvety texture make it the perfect soup to serve on a hot summer’s evening. During the colder months, it’s wonderful served hot.

  • Prep: 15 min
  • Cooking: 40 min
  • Refrigeration: 4 h
Yields 6 - 8 servings
classic vichyssoise


  • 2 tbsp (30 mL) butter
  • 3 leeks white and light green parts onlychopped
  • 3 potatoes peeled and diced
  • 1 onion chopped
  • Salt and pepper to taste
  • 3 cups (750 mL) low sodium vegetable broth or chicken broth
  • 1 1/2 cups (375 mL) 10 % half-and-half or 18 % cream
  • Garnish
  • 1 tbsp (15 mL) finely chopped chives
Placeholder alt


Sign up for our More Goodness rewards program for exclusive savings, recipes contests, offers and more. Register now to enter our Dairy Delicious year contest!



In a large pot, melt butter over medium heat. Sauté leeks, potatoes, onion, 1/2 tsp (2 mL) salt and pepper, to taste, for 1 min. Reduce heat to medium-low and cook, stirring often, for about 10 min or until leeks are very soft.

Stir in stock; increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 20 min or until potatoes are tender. Let cool for 10 min.

In batches as necessary, transfer to a blender or food processor (or remove from heat and use an immersion blender in the pot) and purée until mixture is smooth. Transfer to a bowl, if necessary, and stir in cream. Cover and refrigerate for at least 4 hrs, or until chilled, or for up to 1 day. Season to taste with salt and pepper and serve sprinkled with chives.


Use yellow-fleshed or oblong, starchy baking potatoes for the best texture in this soup. Round, waxy potatoes can cause a gluey texture.

Be sure to wash the leeks well, scrubbing between the layers to remove any sand and grit, before chopping them.

Learn more about

Nutritional information

Per serving
Energy: 180 Calories
Protein: 5 g
Carbohydrate: 22 g
Fat: 9 g
Fibre: 2.8 g
Sodium: 85 mg

Top 5 Nutrients

(% DV*)
Calcium: 8 % / 83 mg
Folate: 18 %
Magnesium: 13 %
Vitamin B6: 16 %
Vitamin C: 36 %