Leek and Potato Soup, or Vichyssoise, was the very first soup, and in fact one of the first savoury dishes, I ever taught 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 chilled 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 flavour of the classic.
All of the delicious ingredients for this Leek and Potato Soup were supplied by Wild Organic Foods. Please do head over to their website to see their awesome range of high quality organically farmed produce, pantry staples and so much more. They conveniently collect the items weekly from local farms and producers. Then deliver it to your door or other convenient collection points. Farm fresh to your table.
If you’ve been with me for at least one winter, you will know that soups are my staple cold weather meal. They can be super quick and simple and packed with flavour and nutrients. Mine are not your grandmother’s versions that have to cook away for hours. I have quite a number of different recipes on the blog and i come back to them year after year, so check some of them out in the Soups section of my recipe menu.
Please see the recipe notes for the vegetarian and vegan substitutions.
Leek and Potato Soup
- 3 Tbsp Olive oil
- 4 – 6 Medium leeks, finely sliced Finely sliced
- 1 Medium yellow onion Finely chopped
- 2 Cloves of garlic Crushed
- 4 – 6 Large potatoes* Peeled and chopped to dice size
- Salt to taste
- 3 – 4 Cups Vegetable or Chicken Stock
- 250 ml Fresh cream
- Finely chopped chives for garnish Optional
- Prepare your ingredients. Clean and chop your leeks, finely chop your onion, crush the garlic, then peel and dice the potatoes and set aside
- Add the olive oil to a large pot and place on medium heat. Add the olive oil leeks, onion and garlic and gently cook for 2 – 3 minutes until starting to soften (do not brown)
- Add the potatoes, season with some salt, stir through, then add the stock
- Bring to a boil then add a lid and turn the heat down a little. Cook for around 20 – 25 minutes or until the potatoes are soft
- Remove from the heat and blend until smooth, either using a hand/stick (immersion) blender or a standard blender. The soup will be a little thick after blending but this will be corrected once adding the cream. If it is very thick you can start adding the cream while blending
- Important Note: If using a standard blender, remember to remove the cap from the lid to let the steam escape while blending. If the steam is trapped it could explode
- Return to the pot if removed and add the cream, saving a couple of tablespoons of cream 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 enough to keep the soup warm
- Finally, taste the soup to check if it needs extra salt. Be sure not to bring the soup to a boil after adding the cream as it will curdle/split
- If the soup is too thick, add a little warm water and return to the heat to warm through
- Serve and garnish with a drizzle of the cream and some finely chopped chives or fresh thyme if you wish