Creamy Vichyssoise Made with Leftover Pot-au-Feu Broth

May 21, 2026

m・o・m・o

Today I’m sharing a creamy homemade vichyssoise made with the leftover broth from my previous Slow-Cooked Pot-au-Feu ♡

The broth is already full of flavor from the slowly simmered pork and vegetables, which makes this chilled soup especially rich and comforting.

As the weather starts getting warmer, a cold and silky soup like this feels wonderfully refreshing ☆

It takes a little time to chill properly, but that extra step makes all the difference.

Ingredients for the Vichyssoise (2–3 servings)

Peeled potatoes　200g
Salted butter　20g
Leftover pot-au-feu broth　250–300ml
Milk　200ml
Fresh cream　100ml
Salt　to taste
Black pepper　to taste

Black pepper, parsley, and extra virgin olive oil for garnish

If you have leftover onions from the pot-au-feu, you can add them as well for extra sweetness ♡

Thinly slice the peeled potatoes.

Melt the butter in a pot over medium heat, then add the potatoes and cook for about 5 minutes.

Pour the leftover pot-au-feu broth into the pot.

If you have leftover onions from the pot-au-feu, you can add them here as well ♡

Once it comes to a boil, reduce to low heat, cover, and simmer for about 15 minutes.

Turn off the heat and blend the soup using a blender or hand blender until smooth.

Return the soup to the pot and add the milk.

Warm gently over low heat, stirring occasionally, and turn off the heat just before it begins to boil.

Add the fresh cream and season with salt and black pepper.

Refrigerate until completely chilled before serving.

The flavor becomes much richer and smoother once the soup is properly cold ♡

Serve it with your favorite bread or alongside a light dinner.

A chilled homemade soup like this can make an ordinary evening feel just a little more special ☆

If you make the Slow-Cooked Pot-au-Feu, I highly recommend saving the broth for this creamy vichyssoise as well ♡