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  1. Vichyssoise


00:40:00 Makes 4 servings, 1-1/4 cups each.
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Makes 4 servings, 1-1/4 cups each.

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Make It

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  • Heat oil in medium saucepan on medium-high heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water and broth; cover. Bring to boil. Reduce heat to medium-low. Simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.
  • Spoon leek mixture, in batches, into blender container; cover. Blend until smooth. Return to saucepan.
  • Add milk and dressing, stirring constantly with wire whisk. Cook on medium-low heat until heated through, stirring occasionally.

Have It Your Way

Serve this soup hot or cold. For cold soup, refrigerate at least 1 hour before serving.

Special Extra

Sprinkle with chopped chives for garnish.

Food Facts

Leeks are grown in sandy soil and must be washed well. To prepare leeks, trim the root and remove the dark green portion. Only the white portion of a leek is used. Chop white section of leek and rinse well in water to remove sand.


  • Makes 4 servings, 1-1/4 cups each.

Nutritional Information

Serving Size Makes 4 servings, 1-1/4 cups each.
Calories 180
% Daily Value
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 700mg
Carbohydrate 26g
Dietary fibre 3g
Protein 3g
Vitamin A 2 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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