READY IN: 1hr 5mins
Recipe by stovetop stephanie

This soup from Vichy, France is usually served cold, but it also a hearty meal served with toasted buttered rye bread and sliced chilled tomatoes on the side.

Top Review by Ambervim

Simple and tasty. This version is quite thick. Next time I will thin it out a bit. I used a stick blender in the pan, much easier. Nutmeg really does make a difference.

Ingredients Nutrition


  1. Cook the potatoes in salted water to cover until just tender.
  2. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.
  3. Add the chicken bouillon and bring to a boil.
  4. Lower the heat and simmer the leeks until tender.
  5. Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg.
  6. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.
  7. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a