Potato and Leek Soup
Potato and Leek Soup (Vichyssoise) is a classic French-inspired, creamy soup perfect for warm summer days or as a comforting meal year-round. Made with tender leeks, potatoes and a touch of cream, this smooth and velvety soup is both rich in flavour and simple to prepare. It's naturally gluten-free and can easily be made dairy-free or vegetarian with a few ingredient swaps. Whether served chilled or warm, Vichyssoise makes a delicious starter or light meal. Learn how to make this easy Vichyssoise recipe, perfect for meal prep and freezer-friendly!
Ingredients
- 3 leeks white and light green parts only, thinly sliced
- 2 medium potatoes peeled and diced
- 2 tbsp butter or plant-based butter
- 750 ml vegetable or chicken stock
- 250 ml cream or coconut cream for dairy-free
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add leeks and sauté for 5 minutes until softened.
- Add the potatoes and stock, and bring to a boil. Reduce heat and simmer for 20 minutes until the potatoes are tender.
- Remove from heat and blend the soup with an immersion blender until smooth.
- Stir in the cream and season with salt and pepper.
- Chill in the fridge for at least 2 hours if serving cold. Garnish with fresh chives before serving.
Notes
Vichyssoise can be served hot or cold, depending on your preference.
You can add a pinch of nutmeg or white pepper for extra depth.
Pairs well with: Crusty bread or a light salad.
Storage:
Fridge: Up to 3 days.
Freezer: Up to 2 months. Reheat gently in a pot.
Gluten-Free Option: This recipe is naturally gluten-free.
Dairy-Free Option: Use plant-based butter and coconut cream.
Vegetarian Option: Use vegetable stock.
Dairy-Free Option: Use plant-based butter and coconut cream.
Vegetarian Option: Use vegetable stock.
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gFiber: 4g
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