Creamy Chilled Potato Soup: French Vichyssoise Recipe & Guide

Potato soup lovers, you’ll fall for this cold twist: a classic French vichyssoise that’s silky, light, and perfect for warm weather. When the heat comes around, you don’t need to skip soup — this chilled version gives you all the comfort with none of the heaviness.

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium sweet onion, chopped
• 2–3 leeks (white and light green parts only), cleaned and sliced
• 4 large potatoes, peeled and diced
• 4 cups (about 1 liter) chicken or vegetable broth
• Salt and freshly ground pepper, to taste
• A pinch of nutmeg (optional)
• ½ cup (120 ml) heavy cream (or a lighter milk alternative)
• Fresh chives or parsley, finely chopped, for garnish
• Optional: small croutons or a drizzle of olive oil for finishing

Instructions

1. In a large pot over medium heat, melt the butter (or heat the oil). Add the chopped onion and cook until translucent (about 3 minutes).
2. Add the leeks and gently sauté until soft, stirring occasionally, for about 5 minutes.
3. Add the diced potatoes and stir, letting them get coated with the onion-leek mixture.
4. Pour in the broth and bring to a boil. Then reduce heat, cover, and simmer until potatoes are tender (about 20–25 minutes).
5. Using an immersion blender (or in batches with a countertop blender), puree the soup until very smooth.
6. Return to gentle heat, stir in the cream, and warm through for a few minutes (do not boil). Add salt, pepper, and nutmeg as needed.
7. Let the soup cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
8. Before serving, stir gently, taste and adjust seasoning. Ladle into bowls and garnish with chopped chives (and optional croutons or olive oil).

Health Benefits & Notes

• Potatoes are a good source of vitamin C, potassium, and dietary fiber (especially if some skin remains).
• Leeks bring mild onion flavor plus antioxidants and beneficial phytonutrients.
• Using broth (vegetable or low-sodium) keeps the soup lighter than heavy cream-only versions.
• Serving it cold helps preserve flavor and is refreshing in hot weather.
• You can prepare this ahead — the flavors often meld and improve after a day in the fridge.

Variations & Tips

• Vegan option: Replace cream with coconut milk or oat milk, use vegetable broth.
• Thicker or lighter: Adjust cream amount or dilute with extra broth.
• Garnishes: Try small diced cucumbers, fresh dill, or microgreens.
• Serving style: Serve in chilled bowls or small glasses as an elegant starter.
• Storage: Keeps 3-4 days in the refrigerator in an airtight container; gentle reheating (without boiling) or serve cold.

Conclusion

This chilled potato soup (vichyssoise) delivers comforting texture with a refreshing twist — ideal for warm days when you want something nourishing but not heavy. It’s versatile, make-ahead friendly, and offers just the right balance of creamy and light. Bookmark this recipe and impress friends (or yourself) next time you crave something cool and savory.