Chilled Sweet Potato and Leek Vichyssoise

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A velvety cold soup featuring sweet potatoes and leeks simmered and pureed with cream and herbs for a smooth and comforting summer dish. This French-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, leeks, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
• 2 large, white and light green parts only, thinly sliced leeks
• 2 tbsp unsalted butter
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming.
2. Step 2: Add 2 large thinly sliced leeks and sauté for 5 minutes until softened and fragrant but not browned.
3. Step 3: Add 2 medium peeled and diced sweet potatoes, 4 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme leaves.
4. Step 4: Bring to a boil, then reduce heat and simmer for 20 minutes until the sweet potatoes are very tender.
5. Step 5: Remove from heat and let cool slightly, then transfer the mixture to a blender in batches.
6. Step 6: Add 1/2 cup heavy cream and 1/2 cup cold water to the blender and puree until completely smooth and creamy.
7. Step 7: Chill the soup in the refrigerator for at least 2 hours before serving cold.