Julia Child’s Vichyssoise

Julia Child’s Vichyssoise


  • 4 cups sliced leeks, white part only
  • 4 cups diced potatoes, new or baking potatoes recommended
  • 6 to 7 cups water
  • 1 1/2 to 2 teaspoons salt or to taste
  • 1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
  • 1 Tablespoon fresh chives or parsley, minced


  1. Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
  2. Purée the soup if you wish. Taste, and correct seasoning.
  3. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning.
  4. Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crème fraîche.

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