Vichyssoise with Sour Cream and Chives

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  • Level: Easy
  • Total: 24 min
  • Prep: 15 min
  • Cook: 9 min
  • Yield: 4 servings
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2 teaspoons butter

2 leeks, rinsed well and chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried marjoram

4 cups leftover cooked new potatoes

6 cups reduced-sodium vegetable or chicken broth

1 cup reduced-fat sour cream

Salt and ground black pepper

4 teaspoons chopped fresh chives


  1. Heat butter in a large stock pot or Dutch oven over medium heat.
  2. Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.
  3. Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.


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