bowl of potato soup on a table with potatoes and a leek and text overlay "Potato and leek soup vichyssoise"

Potato Soup (Vichyssoise)

Humble yet hearty Vichyssoise, simple potato and leek soup that can be served hot or cold.


  • 4 cups russet potatoes peeled and diced
  • 1 cup yellow onions or leeks chopped (white part only of leeks, greens reserved)
  • 1 quart chicken or vegetable stock enough to completely cover the potatoes with extra liquid on top of them
  • 1/2 cup celery chopped
  • 1/4 cup parsley chopped
  • salt and pepper to taste
  • 1 cup heavy cream or milk optional


  1. Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top. Cover pot. Bring to a boil and reduce to simmering. Cook until potatoes are soft enough to begin to "mush".
  2. Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
  3. Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.