Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Because it is always served cold, vichyssoise is a soup that one might associate with summer months only. But it should be made in winter and spring while leeks are still in season. Use the white part of the leeks only so that the soup is very creamy in colour, and add a little finely chopped mint or chives about 10 minutes before serving, stirring it in so that the flavour is absorbed.


  • 275 g/10 oz white part of leeks
  • 1 small onion
  • 25 g/1 oz butter
  • 450 g/1 lb potatoes
  • a generous litre/2 pints chicken stock
  • salt and freshly milled pepper
  • 1.5 dl/¼ pint single cream
  • chopped chives


    Wash the leeks and shred very finely. Peel and finely chop the onion. Melt the butter in a saucepan, add the leek and onion and sauté very gently, without allowing them to brown, for about 5 minutes.

    Peel and slice the potatoes and add to the pan. Toss in the butter, then stir in the stock and a seasoning of salt and pepper. Bring just to the boil, then cover and simmer gently for 30 minutes.

    Blend the vegetables and liquid to a purée in a blender and allow to cool. Check the seasoning and make sure that the consistency is that of flowing cream, not too thick. Stir in the cream and chill until required. Add chives and serve.