Main Dish

Potato Vichyssoise with Leeks

  • Ready Time: 200min
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  • Prep Time: 20min
    Cook Time: 180min
  • Potato Type: Petite
  • Serves: 6 cups
    Prep Method: Boiled
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Recipe by: The Little Potato Company

A vichyssoise style cold potato soup that’s ideal for al fresco dining on warm summer nights. Petite (creamer) potatoes replace whipped cream for a dairy-free dish.



  • 3/4 lb. petite potatoes, quartered
  • 2 large leeks, white only, finely sliced
  • 1 Tbsp butter or olive oil
  • 3 cups vegetable or chicken broth
  • 1/4 cup white wine (optional)
  • Salt and freshly ground pepper, to taste
  • Fresh chives or green onions, for garnish

Prep Time: 20min | Cook Time: 180min

  1. In a large saucepan add the petite potatoes, leeks and butter and cook over medium heat for 5 – 10 minutes. Stir often to prevent browning.
  2. Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.
  3. Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.
  4. Cool in the fridge for at least 2 hours or overnight.
  5. Season with salt and fresh ground pepper to taste.
  6. Garnish bowls with chives.


Vitamin C11mg
Iron1.6 mg
Nutrient Analysis per Serving1 cup, made with wine


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