My mother got her Crème Vichyssoise recipe from a Junior League cookbook called Charleston Receipts. The book is still available to purchase and was updated most recently in 2021; it is the oldest continuously in-print Junior League cookbook in the United States. Mom’s was the first edition, dated 1950. Before children. Before marriage. I wonder how she came to own it.
Today’s recipe is true to the book’s original (see notes below for the recipe’s origin), though I’ve added a bit more detail to the instructions. As my title says, this is a summer classic and it’s absolutely delicious. It is, by far, my favorite potato and leek soup. Served in a chilled bowl on a hot summer’s day, it can be a starter or, served in a larger bowl, a main course. It is rich, but worth every calorie.
3/4poundrusset potatopeeled and cut into 1/2-inch dice
8cupslight chicken broth
1teaspoonkosher saltI use Morton’s
freshly ground white pepper
1cupheavy cream
freshly snipped chivesfor garnish
Instructions
Melt the butter in an 8-quart soup pot over medium heat. Add leeks and onions to the butter and cook very slowly until soft — about 15 minutes. Do not brown.
Add the diced potatoes, broth, salt and pepper. Bring to a boil, then reduce heat to a brisk simmer and cook until potatoes are done — about 15 minutes.
Allow to cool for a few minutes, then purée in a blender. Strain through a fine-mesh sieve into a clean bowl and stir in the cream; cover and chill thoroughly before serving.
Ladle into cream-soup bowls as a first course, or into larger soup plates for a main course. Garnish with chopped chives.
Notes
Makes about 8 cups, serving 12 as a first course or 6 as a main course.____________________________________________Vichyssoise was the invention of Ritz Carlton (NYC) chef Louis Féliz Diat in 1911. Diat’s recipe is based on his mother’s leek and potato soup from his childhood. In a book published posthumously, he wrote: “I suspect that some of the fins becs [connoisseurs] who order it would be much surprised to learn of its humble origins as my mother’s simple leek and potato soup. Casting about one day for a new cold soup, I remembered how maman used to cool our breakfast soup, on a warm morning, by adding cold milk to it. A cup of cream, an extra straining, and a sprinkle of chives, et voilà, I had my new soup. I named my version of maman’s soup after Vichy, the famous spa located not twenty miles from our Bourbonnais home, as a tribute to the fine cooking of the region.”
Very classic, very tasty!
Here comes a hint not to waist but to use also the green parts of leaks (too good to go to compost):
Blend 70 °C hot oil with the green parts. Strain and you get an aromatic oil also for other dishes!
BtW: For political reasons, French chefs attempted to change the name of the soup during the Second World War, as they did not want it to be associated with the Vichy regime. Today, the name ‘Parmentière’ is also commonly used.
I love your idea of turning the greens into a finishing oil! That’s brilliant, Felix.
I have always been taught that Potage Parmentier was served hot, while Vichyssoise was served cold. I hadn’t heard the history of the French wanting to change the name (understandable) but that’s how I know each soup..
Have loved this since my childhood and made it rather similarly to you since beginning to use the absolutely wonderful Time-Life international series of cookery books in the 1960s methinks! Have often had it as the main luncheon course. If I remember correctly Felix’ suggestion is for the hot version of the same soup ?
I was racing money for the university, I would often go to lunch with several elderly clients who always chose to have the bowl of vicious was for lunch. When I have it at dinner time, it’s just a small bowl as a starter. Like you, Eha, I think of the Potage Parmentier as a hot soup and Vichyssoise as a soup.
That looks delicious – all those cold soups are fantastic when the mercury rises. I was eating Gazpacho all last week, so Vichyssoise will make a welcome alternative!
I agree that chilled soups are perfect for the when we’re having too much sun. I think I’m going to make salmorejo this weekend, if the tomatoes good, or mazamorra.
Sounds perfect for hot humid weather. Many potato soups are rather bland but with all the leeks and onions this Vichyssoise has to be very tasty. Your plating is gorgeous, as usual!
angiesrecipes
July 11, 2026 at 3:37 amBet it’s very creamy and delicious!
David Scott Allen
July 11, 2026 at 6:09 amIt is, Angie — even as a child, I loved the way it coated my lips with the buttery cream
FEL!X
July 11, 2026 at 3:51 amVery classic, very tasty!
Here comes a hint not to waist but to use also the green parts of leaks (too good to go to compost):
Blend 70 °C hot oil with the green parts. Strain and you get an aromatic oil also for other dishes!
BtW: For political reasons, French chefs attempted to change the name of the soup during the Second World War, as they did not want it to be associated with the Vichy regime. Today, the name ‘Parmentière’ is also commonly used.
David Scott Allen
July 11, 2026 at 6:12 amI love your idea of turning the greens into a finishing oil! That’s brilliant, Felix.
I have always been taught that Potage Parmentier was served hot, while Vichyssoise was served cold. I hadn’t heard the history of the French wanting to change the name (understandable) but that’s how I know each soup..
Eha Carr
July 11, 2026 at 4:13 amHave loved this since my childhood and made it rather similarly to you since beginning to use the absolutely wonderful Time-Life international series of cookery books in the 1960s methinks! Have often had it as the main luncheon course. If I remember correctly Felix’ suggestion is for the hot version of the same soup ?
David Scott Allen
July 11, 2026 at 6:14 amI was racing money for the university, I would often go to lunch with several elderly clients who always chose to have the bowl of vicious was for lunch. When I have it at dinner time, it’s just a small bowl as a starter. Like you, Eha, I think of the Potage Parmentier as a hot soup and Vichyssoise as a soup.
Mad Dog
July 11, 2026 at 5:40 amThat looks delicious – all those cold soups are fantastic when the mercury rises. I was eating Gazpacho all last week, so Vichyssoise will make a welcome alternative!
David Scott Allen
July 11, 2026 at 6:17 amI agree that chilled soups are perfect for the when we’re having too much sun. I think I’m going to make salmorejo this weekend, if the tomatoes good, or mazamorra.
Barb
July 11, 2026 at 6:48 amSounds perfect for hot humid weather. Many potato soups are rather bland but with all the leeks and onions this Vichyssoise has to be very tasty. Your plating is gorgeous, as usual!