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Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Despite the name, this is not a regional dish from Vichy but an American turn on leek-and-potato soup.


  • 6 leeks, trimmed and rinsed as for Braised Leeks
  • 4 tablespoons butter
  • 8 large potatoes, peeled and quartered
  • 12 cups chicken stock (optional)
  • Salt
  • White pepper
  • ¾ cup heavy cream
  • 2 tablespoons chopped chives


  1. Slice the leeks in thin rounds.
  2. Heat the butter in a Dutch oven until it melts and the foam subsides. Stir in the leeks. Lower the heat, cover, and simmer until the leeks and onion are translucent.
  3. Add the potatoes, the chicken stock (for Vichyssoise) or water (for French leek-and-potato soup), and the salt and white pepper to taste. Bring to a boil, lower the heat, and simmer, uncovered, for a half hour, or until the potatoes are soft. Mash them with a fork. At this point, you have a traditional French leek-and-potato soup. Serve it hot.
  4. For Vichyssoise, let the soup cool, process in batches, and then stir in the heavy cream. Scatter the chives on top of the soup and serve.

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