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Perfect Classic French Vichyssoise Recipe with Smoked Salmon Crème Fraîche

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A creamy, chilled French potato and leek soup topped with smoky smoked salmon crème fraîche, perfect for summer and elegant entertaining.

Ingredients

Scale
  • 3 medium leeks, white and light green parts only, thoroughly cleaned and sliced
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 4 cups (960 ml) chicken or vegetable stock, preferably low sodium
  • 1 cup (240 ml) heavy cream
  • Salt and freshly ground white pepper to taste
  • 4 ounces (115 grams) smoked salmon, finely chopped
  • 1/2 cup (120 ml) crème fraîche
  • 1 teaspoon fresh lemon juice
  • Fresh dill or chives, finely chopped, for garnish (optional)

Instructions

  1. Clean the leeks thoroughly by slicing and rinsing to remove dirt and grit. Use the white and light green parts only. Slice them thinly, about 1/8-inch thick. (10 minutes)
  2. In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Add the sliced leeks and cook gently, stirring occasionally, until soft but not browned—about 8 to 10 minutes. (10 minutes)
  3. Peel and dice 4 medium Yukon Gold potatoes into roughly 1-inch cubes. Add them to the pot, then pour in 4 cups (960 ml) of chicken or vegetable stock. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are very tender—about 20 minutes.
  4. Once cooked, remove from heat. Using an immersion blender (or transfer in batches to a blender), puree the soup until silky smooth. For extra creamy texture, press the soup through a fine mesh sieve or food mill. (5-10 minutes)
  5. Return the pureed soup to the pot over low heat. Stir in 1 cup (240 ml) heavy cream. Season with salt and freshly ground white pepper to taste. Heat gently—don’t let it boil—to warm through. (5 minutes)
  6. Transfer the soup to a bowl or container, cover, and chill in the refrigerator for at least 2 hours or overnight.
  7. In a small bowl, mix 1/2 cup (120 ml) crème fraîche with 4 ounces (115 grams) finely chopped smoked salmon. Add 1 teaspoon fresh lemon juice and a pinch of white pepper. Stir gently to combine.
  8. Ladle the chilled vichyssoise into bowls or glasses. Spoon a dollop of smoked salmon crème fraîche on top. Garnish with freshly chopped dill or chives if desired.

Notes

Do not brown the leeks to avoid bitterness. Use Yukon Gold potatoes for creamy texture. Chill soup for at least 2 hours to develop flavor. If soup is too thick after chilling, stir in a splash of cold stock or cream before serving. Smoked salmon crème fraîche topping adds smoky richness but can be omitted or substituted with sour cream. For vegetarian version, use vegetable stock and omit smoked salmon, adding smoked paprika for smoky flavor. Dairy-free adaptations possible with coconut or cashew cream.

Nutrition

Keywords: vichyssoise, French soup, chilled soup, potato leek soup, smoked salmon, crème fraîche, summer soup, creamy soup

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