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Leek and potato soup (also known as Vichyssoise) is originally a French soup that is traditionally served cold.
I was really surprised to find out that it is usually served cold, because I have always eaten it hot.
But like all recipes, they change and develop over time and from country to country, for me, leek and potato soup has always been such a wonderfully warming soup and there is something very comforting about it.
I have never tried it cold, and honestly, I would never have thought to serve it as such, though I am now quite tempted to try it.
However you like yours, I hope that you enjoy this easy leek and potato soup recipe!
Makes: 6 servings
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 3tbsp Butter
- 450g Potatoes, peeled and cut
- 450g Leeks, chopped (white and light green parts only)
- 3 Garlic cloves, minced
- 1.2L Low salt chicken or vegetable stock
- Salt and pepper to season
- 240ml Double cream
- 1 Bay leaf
- Chives, finely chopped
- Large saucepan
- Chopping board
- Sharp knife
- As always, I recommend beginning by prepping all of your veg.
Peel and cube the potatoes into 1cm (1/2 inch) pieces. Cut your leeks. Mince your garlic.
- Melt the butter in your saucepan, over a medium heat.
Add the garlic and leeks to the pan and stir to ensure all are covered by the butter. Turn to a low heat and allow to cook for approximately 10 minutes, or until soft.
- Once softened, add the potatoes along with some salt and pepper before stirring together.
To to mix everything together as best as you can.
- Next, add your stock. I like to use a chicken stock for this as I feel it adds a bit more flavour, but you can substitute this for vegetable stock if you prefer.
Again, stir everything together and then add your bay leaf. Turn the temperature up and bring to a boil. Once boiling, return to a low heat, cover with a lid and allow to simmer for 10-15 minutes, or until potatoes have softened.
- Turn the heat off, and remove the bay leaf.
Use a hand blender to blend the soup, if possible. Otherwise you can blend in a normal blender in batches. Once back in the saucepan, add salt and pepper if needed.
- Add cream by simply stirring through the soup mix.
Bring to a gentle simmer to reheat.
Add chives as a garnish.
Store in an airtight container and refrigerate for 3-4 days.
When freezing, allow to cool completely before placing in an airtight container. This can be frozen for up to 3 months.
Do not add cream if freezing the soup, only add before serving.