Slow Cooker Vichyssoise

This soup is classically served cold, but it's just as great hot, right out of the blender.

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  • Servings: Makes about 12 cups 

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  • 2 tablespoons unsalted butter
  • 6 medium leeks, white parts only
  • Kosher salt 
  • Freshly ground white pepper
  • 6 cups chicken stock
  • 2 1/2 pounds baking potatoes
  • 1/8 teaspoon freshly ground nutmeg
  • 2 cups heavy cream
  • Chopped fresh chives for garnish

How to make this recipe

  1. Slice the leek whites and rinse under cold running water.

  2. Heat a slow cooker over low heat until medium. Stir in the butter, leeks, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and cook, stirring occasionally until the leek is translucent, about 5 minutes. Stir in the stock, potatoes, and nutmeg and cook until the potatoes are falling apart, about 6 hours. Stir in the cream.

  3. In a blender, puree the soup, in batches if necessary, until very smooth. Season the soup with salt and pepper to taste and serve, hot or cold, topped with the chives.

Contributed By Photo © Ian Knauer Published November 2014

1044256 recipes/slow-cooker-vichyssoise 2015-11-24T17:53:07+00:00 Ian Knauer soups-and-stews|weeknight-dinner|french|web-exclusive|fall|winter november-2014 recipes,slow-cooker-vichyssoise 1044256

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