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Today we bring back this kitchen classic: la vichyssoise. This is one of the creams that we like the most in Thermorecetas, a humble and basic cream made from leek y potato which is served cold.

It is an option economic with ingredients that we can find at our disposal in any time of the year, so although it is true that it is usually taken more in the hot months, do not give up enjoying a good vichyssoise as a starter or dinner whenever you feel like it. And, why not, in its hot version it is also delicious!

And, so that you do not miss any detail of its preparation, we leave you its recipe on video:

A Little History

The truth is that its origin is not 100% confirmed and, although it is believed that it was an invention of the French chef Louis Diat who worked at the Ritz Carlton hotel in New York during the First World War, there are also other theories that affirm that it could be a readaptation of a Basque chef from the Spanish porrusalda.

Be that as it may, we have the taste of more than 100 years after the first appearances of this dish were dated, we can continue enjoying it.

Other versions of vichyssoise

If we want a lighter option we can use evaporated milk or skimmed milk.

If we are looking for a creamier option we will opt for the cooking cream.

And, if what you are looking for is an extra flavor, be sure to prepare these other variants, really delicious!

The traditional vichyssoise now with asparagus

White Asparagus Vichyssoise

Enjoy the summer with this white asparagus vichyssoise. A cold, healthy, diuretic cream that is easy to make with Thermomix.

Pear and Gorgonzola Vichyssoise

Pear and gorgonzona vichyssoise

A smooth and delicious cream: pear vichyssoise and gorgonzola cheese. A perfect starter to surprise and with a very original touch.

Apple and Leek Vichyssoise

Looking for a recipe to cool you down during the summer? Don't resist any more and try this apple vichyssoise. You'll love it.

Discover other recipes of: Salads and Vegetables, Less than 1 hour, Soups and creams, Vegetarian

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  1.   Manu catman said

    I almost never leave comments because it is a pain to fill in so much stuff but the Vichyssoise I have not been able to resist the truth ... it is amazing! I do it a lot in summer and it is so so delicious ...
    A big kiss

    1.    Elena said

      Manu, it happens to you like me, I love creams. It does not matter in winter than in summer. Kisses.

    2.    Mónica said

      I made it today and it was very good although I had to add more salt because it had been a bit Sosa. Because of the detailed amounts, my whole glass was overflowing. Next time I'll put half. Despite the slight drawbacks, the cream has been very good. Thank you.

      1.    Ascen Jimenez said

        Hello Monica:
        Another thing you can do is lower the temperature a little and program a few more minutes. Thanks for your comment.
        A hug, Ascen

        1.    Mónica said

          Thank you so much for your advice. I'll remember that for next time.

          Kind regards.

    3.    maria texan said

      I loved it, I make it every week, it is a nutritious dish and easy to make

      1.    Irene Arcas said

        Thanks Maria!!

    4.    Paul jose said

      Thank you..! This exquisite ..

  2.   M. Carmen said

    I love vichyssoise! One tip, I open a can of cockles, drain it and pour it over the top in the vichyssoise, it gives it a special "taste". I take note of your idea of ​​the apple and I try it tomorrow, it must be vice!
    Thank you for being there every day, with you by my side my Christmas meals this year have been a success. Keep it up, you are the best!

    1.    Elena said

      Hello M. Carmen, I hope you like the apple one, you will tell me. I take note of the can of cockles and try it next time. Greetings and many thanks to you for seeing us. We will continue with our recipes and I hope you continue to like them.

  3.   jubilant89 said

    Olaa seems to have wena paints this but I would like to know how much the temperature is at 80º k lower?. A greeting

    1.    Elena said

      Hello jubilo89, I think it takes about 15 minutes to download. Remove the glass from the base and it will go down sooner. I hope you like it. All the best.

  4.   sandra said

    Hello, how have the parties been? ……………….

    1.    Elena said

      Hi Sandra, I don't know what recipe you mean.

  5.   SILVIA said

    hello right now I am preparing the cream for tomorrow, and I am waiting for the temperature to drop, I have opened the glass and I have seen that the potato has not been undone, is it normal? .
    Thank you very much I read you every day and I love your recipes. a greeting.

  6.   SILVIA said

    !!!!!apologies!!!! I get advanced. I had not read a detail, the one from 1 minute to
    speed 7 and of course, EXPECTACULAR !!. I did it with cream because I don't know what evaporated milk is and it sure makes you fat a little less, right? Thanks a lot.

    1.    Elena said

      Hi Silvia, I'm glad you liked it. It can be made with evaporated milk ("Ideal" milk) or with cream, either way it is delicious. All the best.

  7.   pepi said

    in a word: fantastic !!!!
    at home we loved it, it comes out perfect.
    I'm thinking of giving it a special touch for a day that has guests, putting on top peeled prawns soaked in oil with garlic and parsley, and served in a bowl. what do you think?

    1.    Elena said

      Pepi, I think it will give you luxury. I think it's a great idea. Greetings and I am very glad that you liked it.

  8.   CATERINA said

    the recipes are great

    1.    Elena said

      I'm glad you like them, Caterina! All the best.

  9.   laura said

    I just made this recipe with this weird name and it's spectacular, I made it for lunch tomorrow, but my husband couldn't resist taking it for dinner. it is very good. a few days ago I discovered this recipe page and I am very happy. Congratulations and thanks for sharing the recipes.

    1.    Elena said

      Thank you very much Laura! Welcome!.

  10.   Bullfight said

    Yesterday we had the cream for dinner, I liked it a lot. What a view you have ehh, hehehe. You don't miss one 😉


    1.    Elena said

      Thank you very much, Lidia! I'm glad you liked it. All the best.




    1.    Elena said

      Hello Pino, sign up for "subscription by Email" and every time we publish a recipe you will receive it in your email. Anyway, check the recipe index as we have more than 350 published Thermomix recipes. I hope you like them. All the best.

  12.   Montserrat said

    I tried the vicyhyssoise and it did not come out good, I followed all the steps to the letter except the temperature drop to 80º, although I don't think this is the reason, right? I didn't have time to wait that long, it occurs to me to repeat it but crushing everything at the end, as I did with the zucchini cream that was great, what do you say?
    By the way, I am very novice, it is still the second day of my thermomix

    1.    Irene Thermorecetas said

      Hello Montserrat, we need more data, why did it not work out for you? What happened to him? Waiting for it to drop to 80º is more for safety than anything else, because in addition, the thermomix, precisely for safety, does not pick up speed 10 when it is over 80º so quickly. I, that you would repeat it as it comes in the Essential book (surely they gave it to you with your thermomix) you will see how well it turns out. It does not fail. Perhaps there was a step that you did not do well ... You will tell us!

  13.   Martina said

    I want to receive the recipes you publish by email

    1.    Irene Thermorecetas said

      Hello Marina, if you go to the page thermorecetas, on the right you have a box that says “email subscription”. If you leave your email address there you will receive all our recipes. Thanks for the interest!

  14.   Eve said

    I'm making the vichyssoise, it smells that it feeds.
    the other day I made the zucchini cream and it was very successful. Let's see this, how are you?

  15.   Irenearcas said

    Thanks Snowgarcia! I make it a lot at home, I love its flavor and it has some varieties… soon I will upload an artichoke vichisoise… mmmm a delight.

  16.   Piar Bonet said

    Hello, I would like to ask you if I make the cream instead of potatoes with the same apples and the way to prepare it is the same?

    1.    Irene Arcas said

      Hello Piar Bonet, I do not recommend the change because the potato has starch and adds creaminess and texture to the cream. By substituting it for apples, you would lose that bond and texture point. What you can do is substitute one part of the leeks for an apple, it is sure to be delicious. Thank you !! Is it due to some kind of intolerance?

  17.   Marta said

    GoodiiiiisimA. Thank you so much for the recipe

    1.    Irene Arcas said

      Thanks to you Marta!

  18.   belen said

    Hi, I just made the recipe and the leek stuck to me. What have I done wrong? I have the TM21. I scheduled 10 minutes instead of 12. Thank you very much.

  19.   Mery said

    I also put it when I serve it fried onion on top of the one that is put in salads and it is very good.

    1.    Irene Arcas said

      What a good idea Mery, thanks for sharing it 🙂

  20.   MAXIMO said


    1.    Irene Arcas said

      Hi Maximo, you can add that same amount of milk if you want. Thanks for writing to us!

  21.   Blue said

    Exquisite !!!!!!!
    The whole family has loved it.

    1.    Irene Arcas said

      Great Mavi, we are very happy! Thanks for writing us 😉

  22.   Pillar said

    Hello, I have done it and it has turned out very well, the only thing that I like is a little thicker. If I put some more leek in it, will it turn out well? Because I don't want to add more potatoes

    1.    Irene Arcas said

      Hello Pilar, the best thing is that you reduce the amount of broth a little, so you won't have to add more ingredients 🙂 Thanks for writing us!