The Recipe · No.763 · Vichyssoise

Vichyssoise, and Where to Source It

Use only the white and pale-green of the leeks and sweat them in butter without letting them color. Any browning turns the soup gray-beige; kept pale, it blends to the ivory it should be. Serve it genuinely cold, and season a little harder since chilling mutes the salt.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook25 min
Makes4 servings
CuisineFrench
Cook it with
Instant PotSlow cookerOne-pot
Can you make Vichyssoise in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Leeks
White and pale-green parts only, washed well to get the grit out. Fresh, bought local.
3 large
Local / market
Potatoes
A starchy potato gives the soup its velvety body. Fresh.
2 large
Source it →
Butter
To sweat the leeks gently without browning. A good cultured butter is best.
3 tbsp
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Stock
A light chicken or vegetable stock lets the leek come through. A good bone broth adds body.
4 cups
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Cream
Stirred in cold at the end for silk. A cream-line dairy is richest.
1 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Sweat the leeksMelt butter and cook the sliced leeks over low heat until soft, with no color.
  2. SimmerAdd the diced potato and stock and simmer until the potato is fully tender.
  3. Blend smoothBlend until completely silky, then pass through a fine strainer.
  4. ChillStir in the cream, season well, and chill hard before serving with minced chives.
Part Three
The Toolkit

Stockpot · Blender · Fine strainer

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© 2026 5best2buy · Worth The Hunt · Recipe No.763