Leek and Potato Soup

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.

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

Vanessa Vermaak

This Leek and Potato Soup is a simpler and lighter version of a traditional Vichyssoise, but with the same smooth and creamy texture and flavour of the classic.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course, Soup

Servings 6

Ingredients

  

½1x2x

• 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

Instructions

• 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

Notes

*The best potatoes to use for soup are floury potatoes good for boiling and mashing.  Waxy potatoes turns the texture of the soup quite gluey which is not very pleasant

For a vegetarian version, use vegetable stock instead of chicken stock. I prefer this version as chicken stock can sometimes be overpowering to the delicate potato flavour. For a vegan version do the same but omit the cream. You can use a non-dairy cream if you wish.

This dish can be served chilled or warm. Keeps well in the fridge and can be frozen. For best results, heat gently on the stove once it’s been in the fridge. Do not boil as the cream will split. If meal prepping, freeze before adding the cream. Once you are ready to eat it, defrost at room temperature, heat on the stove, stirring in the cream at the end.

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Keyword Leek and potato soup, Potato leek soup, Potato soup, Soup, Vichyssoise