A classic combination for good reason. Sweet, fragrant leeks and creamy potatoes meld beautifully when cooked until tender in butter and rich chicken stock, then blended to velvet smoothness. Top your serving with crunchy herbed croutons for a delightful textural contrast. Enjoy it warmed, or take a tip from Chef James and try it the French way: “Hold the croutons to use in another CookUnity dish, drink this soup cold from the fridge, and it’s vichyssoise!”
Nutritional facts
Protein
10g
Carbs
54g
Calories
860kcal
Fat
64g
Ingredients
Bread, Croutons, Seasoned, Butter, Black Pepper, Heavy Cream, Potato, Kosher Salt, Chicken Base, Thyme, Leeks, White Wine
Contains milk, wheat, soybeans.
Reviews
4.3
Based on 215 reviews
Creamy, flavorful. Comforting soup!
Sarah · 08/17/25
I don't know why I ordered soup for 90 degree days, but I sure loved yesterday's lunch at work 😋
Jill · 08/12/25
Mary · 08/12/25
Patti · 08/12/25
Croutons weren’t very good.
Wayne · 08/08/25
A bit salty this round
Adriana · 08/07/25
Theresa · 08/06/25
KAREN · 08/04/25
Eric · 08/03/25
Jasmine · 07/31/25
LOVE the Vichyssoise cold with the croutons! The fat content is a bit high. Perhaps we will have it less frequently but we will eat it!
John · 07/30/25
This soup is definitely DIFFERENT than before. I was picking pieces of whatever extra seasonings were in it. It was not blended “velvet smooth.” I had to throw them out. Awful!!
Hazel · 07/26/25
This soup is really rich. You could easily add about a cup of whole milk and get another meal out of it. So good!
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
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