Leek and potato soup, or Vichyssoise, was the very first soup, and in fact one of the first dishes, I ever tought myself to make. When I first became interested in learning more about cooking, baking and flavour combinations many, many years ago, I decided to start with a couple of basic French recipes to start building my foundation. It is definitely a classic and while the French more often than not serve it cold as a summer starter, I definitely prefer it warm, served with some crusty bread on a chilly winter evening. It is my idea of comfort food.
While this recipe is my own adaptation and is quite a bit simpler, and lighter, than the original, it still has the same smooth and creamy texture and full potato flavour of the classic.
Please see the recipe notes for the vegetarian and vegan substitutions.
Leek & Potato Soup
- 3 Tbsp Olive oil or butter*
- 4 – 6 Medium leeks, finely sliced
- 1 Medium yellow onion, finely chopped
- 2 Cloves of garlic (crushed) Optional
- 4 Large potatoes, peeled and chopped
- 3 – 4 Cups Vegetable or Chicken Stock*
- 2 tsp Salt (more to taste)
- 1 Cup Fresh Cream (250ml)*
- Finely chopped chives for garnish Optional
- Place a large pot on medium heat and add the olive oil or butter, leeks, onion and garlic and saute/cook for 2 – 3 minutes until soft (do not brown)
- Add the potatoes and salt and stir through, then add the stock
- Bring to a boil and cook for around 20 – 25 minutes or until the potatoes are soft (this will depend on the size of your potato pieces)
- Remove from the heat and blend, either using a hand/stick (immersion) blender or a standard blender. If using a standard blender, remember to remove the middle section from the lid to prevent the steam building up and causing an 'explosion'. Blend until smooth
- Return to the pot if removed and add the cream, saving a couple of tablespoons for garnish if you wish, and stir until combined. Set the pot on the stove again. I do not usually turn the heat on as the residual heat is usually enough to keep the soup warm. If it is too thick, add a little warm water and return to the heat to warm through
- Taste the soup at this point to check if it needs extra seasoning. Be sure not to bring the soup to a boil after adding the cream as it will curdle/split
- Serve and garnish with the remainder of the cream and some finely chopped chives if you wish