Zucchini Vichyssoise

Traditionally, vichyssoise soup (pronounced vee-shee-swahz) is a comforting, classic french soup made with pureed leeks, onions, potatoes, and a generous amount of cream. I have absolutely nothing against cream (you should see how much I put in my coffee..), but I love this version of vichyssoise from Flagstone Pantry, which omits the cream and instead features succulent, softly simmered zucchini. Enjoy this soup hot or chilled, it tastes fabulous either way!





  • 1 tablespoon butter
  • 2 cups chopped leeks (white and light green parts)
  • 2 cups peeled russet potatoes, chopped in 1” dice
  • 2 cups zucchini, chopped in 1” dice
  • 3 cups chicken or vegetable stock
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 cup milk
  • Fresh chopped chives, for garnish
  • Instructions:
    1. Heat the butter in your stockpot, then add the leeks, and saute over medium-low heat until very soft - 8-10 minutes.
    2. Add the potatoes, zucchini, chicken or vegetable stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.
    3. Once the vegetables are nice and soft, blend until very smooth with an immersion blender or in batches with a standing blender.
    4. Add the lemon juice and milk and season to taste - you will likely need to add more salt. If the soup is thicker than you'd like, simply add a bit more water or milk. Serve either cold or hot, garnished with the chopped chives.