This decadent, classic and iconic simple leek and potato soup, also known as vichyssoise is hearty and can be eaten hot or cold.
One of the staples of french cuisine, the potato and leek soup is one of the first things people learn when they go to culinary school in France. This recipe is important because it teaches you how to nail the base of a good soup.
There are a few tricks and helpful information before preparing this dish that is worth a read, here it goes:
What types of potatoes are best for a potato and leek soup?
We suggest using Yukon Gold or Russet potatoes for soups simply because they are easier to cook and will result in a creamier texture once you blend everything. Avoid the red-skinned potatoes because they are likely to hold their shape instead of melting into a pureè.
What part of the leeks do you eat?
Only the white and light green parts of the leeks are suitable for cooking and being eaten. However, you don’t need to waste the dark leaf’s end as they have plenty of flavor as well. One good suggestion is to save it and use it in vegetable broth.
Another tip when preparing leeks is to first cut them in half lengthwise and wash it, as leets tend to have dirt inside their leaves and by doing this you make sure to remove all of the dirt.
Cooking Time
- Cooking: 40 minutes
- Preparation: 10 minutes
- Total time: 50 minutes
Servings
- 4 servings
Equipment
- Large saucepan or casserole
- Medium and large mixing bowls
Disclosure: This post contains affiliate links, meaning I’ll receive a commission if you purchase through the links on this post, at no cost to you. This supports our site, so thank you! Read our full disclosure.
Ingredients list
- 2 white potatoes, cubed
- 2 leeks, just the white and light green parts, sliced in half-moons
- 1 onion, chopped
- 6 1/2 cups unsalted chicken or vegetable stock
- 2 tablespoons butter
- 1/2 cup whipping cream
- salt and pepper to taste
- 1 tablespoon parsley, for garnish, optional
- Extra virgin olive oil, for garnish, optional
How to make a simple leek and potato soup
- In a saucepan at medium heat add the butter until it melts, add the onions, and a pinch of salt and cook for 3 minutes, then add the leeks and cook for further 3 minutes, stirring occasionally.
- Add the stock and potatoes and stir well. Add salt and pepper to taste.
- Bring it to boil for more or less than 30 minutes. In the final 5 minutes, add 1/2 cup whipping cream and stir.
- Turn off the heat and transfer the soup to a mixer. Mix for a few seconds until you have a cream. Be careful as the steam may cause too much pressure inside the mixer. Use a cloth and leave the lid slightly opened during the process. If you prefer a chunky leek and potato soup, just skip this step.
- If serving hot, just place the soup in bowls, drizzle some olive oil and sprinkle parsley on top.
- If you prefer having the vichyssoise soup cold, transfer your soup to a bowl and place it inside another bowl full of iced water.
- Rapidly swirl the soup to cool down with a spoon until it’s cold enough. Change the water if it becomes warm. Alternatively, keep it in the fridge for a few hours before serving. You can add olive oil and parsley as well.
Notes
If your stock is salted or store-bought, consider not adding too much salt to the preparation.
Suggestions for hearty easy dinners
You can also try these recipes:
Macaroni Cheese With Spinach And Artichoke
Roasted Beer Marinated Flank Steak
How long can I keep homemade leek and potato soup?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Suitable for home freezing for up to 3 months.
Variations
This recipe is a vegetarian leek soup that can also be serve as a starter to a meal.
Make it vegan: Replace the butter for extra virgin olive oil, use coconut cream and vegetable stock.
Follow Little Pans on Instagram to learn more delicious Italian inspired recipes.
Simple Leek and Potato Soup
Equipment
- Casserole pan
- medium and large mixing bowls
Ingredients
- 2 white potatoes cubed
- 2 leeks just the white and light green parts, sliced in half-moons
- 1 onion chopped
- 6 1/2 cups unsalted chicken or vegetable stock
- 2 tablespoons butter
- 1/2 cup whipping cream
- salt and pepper to taste
- 1 tablespoon parsley chopped, optional
- extra virgin olive oil optional
Instructions
- In a saucepan at medium heat add the butter until it melts, add the onions, and a pinch of salt and cook for 3 minutes, then add the leeks and cook for further 3 minutes, stirring occasionally.
- Add the stock and potatoes and stir well. Add salt and pepper to taste.
- Bring it to boil for more or less than 30 minutes. In the final 5 minutes, add 1/2 cup whipping cream and stir.
- Turn off the heat and transfer the soup to a mixer. Mix for a few seconds until you have a cream. Be careful as the steam may cause too much pressure inside the mixer. Use a cloth and leave the lid slightly opened during the process. If you prefer a chunky leek and potato soup, just skip this step.
- If serving hot, just place the soup in bowls, drizzle some olive oil and sprinkle parsley on top
- If you prefer having the vichyssoise soup cold, transfer your soup to a bowl and place it inside another bowl full of iced water.
- Rapidly swirl the soup to cool down with a spoon until it’s cold enough. Change the water if it becomes warm. Alternatively, keep it in the fridge for a few hours before serving. You can add olive oil and parsley as well.
