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Potato Leek Soup Recipe

Potato leek soup, also known as vichyssoise, is a classic creamy soup made with potatoes, leeks, broth, and often finished with cream. It is a popular dish in French and European cuisine. Learn how to make potato leek soup with step by step pictures.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 223kcal

Ingredients

  • 2 tbsp Butter
  • 6 Garlic peeled
  • 1 Leek chopped finely
  • 1 Potato peeled & cubed
  • 1 tsp Dried Thyme
  • Salt to taste
  • 1 tsp White Pepper Powder
  • 3 to 4 cups Veg Stock
  • ½ cup Cream
  • 2 tbsp parsley chopped finely

Instructions

  • In a large pot, melt the butter or heat the olive oil over medium heat.
  • Add garlic and saute for a min.
  • Add the sliced leeks to the pot and cook for about 5 minutes, stirring occasionally, until they become soft and fragrant.
  • Add the peeled and cubed potatoes to the pot and stir them with the leeks for a minute or two.
  • Sprinkle in salt, white pepper powder and dried thyme.
  • Pour in the vegetable or chicken broth, ensuring that the potatoes and leeks are fully submerged. Bring the mixture to a boil.
  • Reduce the heat to low and let the soup simmer for about 20 to 25 minutes or until the potatoes are tender and easily mashed with a fork.
  • Remove the pot from the heat and allow the soup to cool slightly.
  • Use an immersion blender or transfer the soup to a blender or food processor to puree it until smooth. Be cautious when blending hot liquids and work in batches if necessary.
  • Return the pureed soup to the pot and stir in the heavy cream or milk, if desired, to add extra creaminess. Season with more salt and pepper to taste.
  • Reheat the soup gently over low heat, stirring occasionally, until heated through.
  • Serve the potato leek soup hot, garnished with chopped chives or parsley if desired.

Video

Notes

  • Use leeks that are firm, with bright green leaves and white/light green stalks. Avoid leeks with wilted leaves or browning.
  • Leeks often have dirt and grit trapped between their layers. To clean them, slice the leeks lengthwise, keeping the root intact. Rinse them under cold water, separating the layers and ensuring all the dirt is removed.
  • Potato leek soup typically has a mild and delicate flavor. You can enhance the taste by adding herbs such as thyme, bay leaves, or parsley during the cooking process. 
  • If you prefer a chunkier soup, you can reserve some cooked potatoes before pureeing the rest of the soup. Mash the reserved potatoes and add them back to the soup, giving it a heartier texture.
  • If you want a lighter version, you can omit the cream altogether or use a lighter alternative such as half-and-half or milk.
  • You can use oil instead of butter for a lighter option. Also chicken or vegetable stock can be used. 
  • You can garnish potato leek soup as you like. Crispy bacon bits, grated cheese, or croutons can also provide extra texture and flavor.

Make-ahead and storage

Potato leek soup can be stored in the refrigerator for about 3 to 4 days. It's important to cool the soup completely before storing it to prevent bacterial growth. Reheat gently on the stovetop, adding a splash of broth or water to adjust the consistency if necessary.

Nutrition

Serving: 1servings | Calories: 223kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 768mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1538IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 1mg
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