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.

In Japan, French restaurants are quite popular, and vichyssoise is a well known dish.  The summer in Japan are hot and humid, and when people go out to cafes they appreciate dishes that help cool them off.  Vichyssoise fits the bill perfectly- it’s savory and filling, the taste of potato and onion is absolutely delicious, the creamy consistency is almost that of a milkshake, and the soup will cool anybody off coming in after a day in the hot sun.

I usually always serve vichyssoise with a simple side salad with a lite citrus dressing and some crispy baguette slices that will allow me to soak up every last drop of this amazing soup.

The trick to a perfect puréed soup is to make sure that the soup is put into a food processor in small batches while still piping hot.  Be careful when opening up the blender or food processor as the air pressure will want to push the top off more quickly than you may be ready.  You can use an oven mitt or a towel to protect yourself from any spattering when you take the puréed soup out of the blender.

I like to use half and half cream because the soup is very rich as is; but if you like it even richer and thicker, you can substitute heavy cream.  I also like to cook with salted butter but it’s not a necessity.  You can use sweet butter and then let your guests add their own salt and pepper to taste.

This wonderful soup can be served at any temperature – hot, room temperature, or chilled.  I like it chilled the best- especially on hot days.  If you have never tried a chilled soup, give this easy recipe a try and I think you will be hooked.



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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