Mayo Clinic Health Library

Recipe: Cold potato-leek soup (vichyssoise)

Updated: 02-02-2010

Dietitian's tip: With their mild, sweet, onion flavor, leeks make a wonderful addition to this cold soup. Because they're grown in sandy soil, leeks tend to trap grit between their multilayered leaves and must be washed thoroughly before cooking.


Serves: 6

4 leeks
1 medium onion
1 tablespoon olive oil
4 medium potatoes, peeled and finely sliced
4 cups unsalted chicken broth
1/4 teaspoon mace
2 cups evaporated skim milk, chilled
6 tablespoons chopped chives
Ground black pepper, to taste


In a blender or food processor, process the leeks and onion until finely chopped. In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until browned, about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender. Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate. Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

Nutritional Analysis per serving
  • Calories: 238
  • Total carbohydrate: 39 g
  • Cholesterol: 7 mg
  • Dietary fiber: 3 g
  • Monounsaturated fat: 2 g
  • Protein: 12 g
  • Saturated fat: 1 g
  • Sodium: 210 mg
  • Total fat: 4 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings