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  • 3 large leeks

  • 2 large potatoes

  • 1 onion

  • 125 ml of whole milk (can be vegetable milk)

  • 125 ml of vegetable broth (can be chicken broth)

  • 50 ml of cooking cream 

  • 50 grams of butter

  • 1 branch of fresh parsley or dill

  • Salt & pepper

  • Sliced ​​almonds



Clean the leeks, remove the green stems and roots and cut the white part into small pieces. Reserve. Peel the potatoes, chop and reserve them as well. Peel and chop the onion in brunoise.

Put the butter in a saucepan over medium heat and cook the onion until golden and soft. Then add the leeks and cook for about five minutes so that they start to caramelize. Mix well and add the potatoes, cooking all the vegetables until they are quite soft. Season with salt and pepper to taste.

Once all the vegetables are very soft, add the broth and cook everything together for 20-25 minutes. After the cooking time has finished, remove the saucepan from the heat and add the milk.

Blend the mixture well with a mixer until you get the cream consistency that you like. Add the cooking cream little by little, salt and pepper again and mix until the cream is well integrated. Put the vichyssoise in a bowl, cover tightly and leave in the refrigerator for at least five hours so that it is very cold.

Serve the vichyssoise in individual bowls garnishing with slices of toasted and sliced almonds and a little bit of chopped parsley. Enjoy!

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