Cold potato soup sprinkled with chopped chives is served in a silver bowl on a wooden board. Sliced baguette and a fresh salad are next to the soup,


Here’s a hearty dish that will also help you to beat the heat! Cold vichyssoise, made with potatoes, leeks, cream and fresh butter is a delicious and filling soup that can be enjoyed as an appetizer or as a hearty main course.  Enjoy this soup with fresh baguettes and a side salad.

Discover the delightful world of French cuisine in Japan, where French restaurants have gained immense popularity. One dish that stands out is the renowned vichyssoise. With its rich history and comforting flavors, vichyssoise has become a go-to choice for locals seeking respite from the hot and humid Japanese summers.

Vichyssoise is a savory and filling soup that showcases the delectable combination of potatoes and onions. Its creamy consistency resembles that of a milkshake, making it an ideal choice for cooling down after a day spent under the scorching sun. In Japan, where cafes are a popular destination for locals, vichyssoise has secured its place as a refreshing and satisfying option.

I like to use half and half cream in my vichyssoise recipe to maintain its rich and creamy texture. However, for those who prefer an even richer and thicker soup, substituting heavy cream is an option. Additionally, I prefer cooking with salted butter, but it’s not a necessity. Sweet butter can be used, allowing guests to season their own servings with salt and pepper according to their taste preferences.

This wonderful soup can be served at any temperature – hot, room temperature, or chilled. Personally, I find it most enjoyable when chilled, especially on hot days. If you have never experienced the refreshing delight of a chilled soup, I encourage you to give this easy recipe a try. Once you taste its flavorful allure, you’ll likely be hooked.

When serving vichyssoise, I always pair it with a simple side salad featuring a light citrus dressing. The refreshing flavors of the salad complement the soup perfectly. Crispy slices of baguette are also served alongside, allowing diners to savor every last drop of this extraordinary soup.

Creating a flawless puréed soup, such as vichyssoise, requires a careful process. It’s crucial to blend the soup in small batches while it is still piping hot. Take caution when opening the blender or food processor, as the pressure may cause the top to pop off more rapidly than anticipated.

If you’re looking to explore the world of French cuisine in Japan or simply seeking a cooling and flavorful dish to beat the summer heat, vichyssoise is an absolute must-try. Join us in savoring this culinary masterpiece and experience the joy it brings in every spoonful.


The most difficult part about making this soup is allowing it time to cool before digging in.  And the truth be told, you can eat this soup when it is still warm and enjoy it just as much.

Do be careful when puréing this soup.  The top of your blender or food processor may pop right off like a cork and the soup can spatter.  Use an over mitt or a towel to open carefully and protect your hands from the hot soup.

3 hours 45 minutes Makes 8 bowls
PREP 3 hours
COOKING 45 minutes
YIELD Makes 8 bowls
Cold potato soup sprinkled with chopped chives is served in a silver bowl on a wooden board. Sliced baguette and a fresh salad are next to the soup,


  • 4 medium potatoes
  • 4 leeks (white portions only)
  • 2 TBSPS salted butter
  • 1 cup of half and half cream
  • 4 cups of chicken consommé
  • 1/2 tsp parsley flakes
  • 1/4 tsp of nutmeg (optional)
  • Salt and Pepper to taste


  • Slice the leeks.

  • Dice the potatoes into 1/2 inch cubes.

  • Sauté the leeks in the butter over medium heat for 10 minutes until completely softened.

  • Add in the consommé and potatoes.  If using nutmeg (optional), stir it in now.  Bring to a boil.

  • Reduce heat and simmer for 30 minutes until potatoes are completely tender.

  • Remove from heat.  Purée the soup using a blender or a food processor.  You might have to do it in batches.

  • Stir in the cream.  Continue to stir gently until completely combined.

  • Sprinkle the parsley on top.

  • Refrigerate for 2-3 hours until completely chilled.
  • Serve cold.  Salt and pepper to taste.


  • For a more sophisticated taste, use unsalted butter and add a pinch of nutmeg.
  • You can enjoy this soup hot, warm or cold.  Go for cold- you won’t be sorry.
  • For some color and variety in taste try sprinkling some finely chopped fresh herbs on top.  Instead of parsley try a little sage, tarragon, dill, or shiso to create your own unique spin on this classic French soup.

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