Julia Child’s Vichysoisse

A simple and summery classic soup is on this weeks Julia Child adventure. Chilled potato and leek soup, vichyssoise. I actually made this soup about a month or so ago when I started my own Julia Child series and decided not to post it because I knew it was going to come up again sometime..and I am glad I waited. So I cheated a little bit and saved the gorgeous bowl of soup for you till now!
Julia Child’s Vichysoisse via LittleFerraroKitchen.com
I love simple and clean soups like this. I hate to say that I often cringe when I walk through the aisles of supermarkets and see shoppers carelessly pick up sodium loaded boxed soups and ‘God-knows whats in those” soup cans. Creating a gorgeous and flavorful soup is just as easy as throwing everything in a crackpot. Some vegetables, protein and some type of broth-cook on low, leave it alone and voila…healthy, home made soup. Now how easy is that?


Julia Child

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.


  • 1 lb potatoes, peeled and sliced
  • 1 lb leeks, cut in half, sliced and cleaned well
  • 5-6 cups of water, chicken stock or vegetable stock
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • Fresh chives or parsley, chopped (for garnish)


  1. Simmer potatoes and leeks in broth or water for about an hour until potatoes are tender.
  2. Use an immersion blender or ladle in a blender and blend until very smooth. Season to taste.
  3. Stir in heavy cream. Garnish with parley or chives.


Julia Child’s Vichysoisse via LittleFerraroKitchen.com


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