Leek and potato soup, also known as vichyssoise, is a classic creamy soup made primarily with leeks, potatoes, onions, and broth. It is a popular dish in French and European cuisine, known for its smooth texture and comforting flavors.

Leek and potato soup

Recipe by caion


Prep time


Cooking time



Leek and potato soup can be served hot or cold, depending on personal preference. When served cold, it is often garnished with chopped chives or fresh herbs. It is a versatile and comforting dish that is enjoyed as a starter or a light main course.


  • 3 leeks (white and light green parts only)

  • 2 medium-sized potatoes, peeled and diced

  • 1 medium-sized onion, chopped

  • 2 tablespoons butter

  • 4 cups vegetable or chicken broth

  • 1 cup milk or heavy cream

  • Salt and pepper to taste

  • Chopped fresh chives or parsley (for garnish, optional)


  • Prepare the leeks by trimming off the root end and dark green tops. Slice the leeks lengthwise and rinse them under running water to remove any dirt or grit between the layers. Slice the leeks into thin half-moons.
  • In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sliced leeks, and sauté until they become soft and translucent, about 5 minutes.
  • Add the diced potatoes to the pot and stir to combine with the leeks and onions. Cook for an additional 2 minutes.
  • Pour in the vegetable or chicken broth, and season with salt and pepper to taste. Increase the heat to medium-high and bring the mixture to a boil.
  • Once the soup is boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are tender and easily mashed with a fork.
  • Remove the pot from the heat and allow it to cool slightly. Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, work in batches and be cautious of hot liquid splattering.
  • Return the soup to low heat and stir in the milk or heavy cream. Heat the soup gently until it is heated through, but avoid boiling.
  • Taste the soup and adjust the seasoning with more salt and pepper if needed.
  • Serve the leek and potato soup hot, garnished with chopped fresh chives or parsley if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *