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Quick and Easy Leek and Potato Soup (Vichysoisse) Recipe

I used to work in my family's restaurant and helped run it. I love good food, and I've cooked family meals for over 60 years.

Leek and Potato Soup (Vichysoisse)

Leek and Potato Soup (Vichysoisse)

Delicious, Thick, and Creamy Soup

Made from just three main ingredients—leeks, potatoes and onions—leek and potato soup is a delicate flavored starter to a main meal, but is also nourishing and substantial enough to have as a stand-alone light meal on its own.

When I say "on its own," I mean literally without an accompaniment or with your favorite bread, such as French bread, croutons, or a nice crispy roll.

Even a beginner or inexperienced cook could make this tasty soup. All you have to do is chop up a few vegetables, chuck them in a saucepan, fry them gently for a few minutes to soften them (the technical name for this is "sweating"), and then add water, flavoring, and a milk product.

And Voila! You have a perfect leek and potato soup, fit to accompany the finest meal or to have as a winter warmer.

Not only that, you can also eat it lukewarm or cold.

Leeks chopped up small

Leeks chopped up small

Leek and Potato Soup

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

4 servings

Ingredients

  • 1 onion, any size
  • 2 to 3 leeks, dark green parts discarded
  • 2 to 3 potatoes, approximately same weight as leeks
  • 1 stalk celery
  • 1 tablespoon olive oil (or other cooking oil)
  • 1 ounce butter
  • 1 pint water
  • 1 clove garlic (optional)
  • 1 teaspoon mixed herbs
  • 2 cubes chicken boullion (or vegetarian boullion)
  • Pinch nutmeg, grated/powder
  • 1 bay leaf
  • 1/2 pint milk, cream, Greek yogurt, or creme fraiche (or a mixture)
  • Salt and pepper, to taste
Leek and potato soup before blending

Leek and potato soup before blending

Instructions

  1. Melt butter and oil in the saucepan on a low heat.
  2. Peel and slice the onion and put it in the saucepan, cooking on a low heat (sweating it) so that it softens without turning brown, stirring every now and then.
  3. Cut off and discard the darkest part of the leeks and any tough outer leaves so that you are using just the light coloured parts, which are sweeter. Cut the leeks lengthways into quarters, and wash thoroughly, as the upper parts often have mud inside the layers. Then cut the leeks into small pieces, and add to the saucepan.
  4. Peel the potatoes, cut them into small pieces, and add to the saucepan. Wash the stick of celery, chop it into small pieces and add to the saucepan. Continue sweating the vegetables for about 5 to 10 minutes.
  5. Mix the bouillon cubes in a mug of hot water, and add to the saucepan. Add the rest of the water: about two more mugs-full.
  6. Add a little grated nutmeg, crushed garlic, a bay leaf, and salt and pepper to taste (remember that the bouillion is already a bit salty). Simmer the soup for about 20 minutes.
  7. Blend the soup in a food processor with a hand mixer, or otherwise mash it in to a smooth, thick mixture.
  8. If you are intending to use all the soup immediately, add about half a pint of milk or cream, plain Greek-style yogurt, or creme fraiche.
  9. If you are proposing to freeze some or all of the soup, freeze it before you add any of these, and add them when you are ready to use the soup. There are two reasons for this: (a) it will prevent curdling (b) it will take up less room in your freezer.
  10. You can eat it hot, lukewarm or cold; it's very versatile.
Leeks blended in a food processor

Leeks blended in a food processor

Benefits of Growing Your Own Leeks

In these days of austerity and global warming, everyone should consider how to grow your own vegetables and/or fruit, or at least some herbs. The benefits are numerous:

  • Fresher food: Home-grown food is fresher than what you can buy at the supermarket. Why would you want such fresh food? Because fresh food retains the goodness.
  • Saves money: A few raspberry or bean plants, or other seasonal vegetables, for instance, will yield as much as you could need in one season and you would have some to freeze as well. I reckon that I saved about £20 on raspberries this year, and it will be about the same when my beans grow. Indeed, I will have some to give away as well.
  • Good exercise: Gardening is great exercise, especially as you grow old and don't run about so much.
  • Do your bit for global warming: Home-grown food doesn't need to be transported by air, sea or road, so it saves on fuel.
  • Less food waste: You can just pick what you need when you need it—so less gets thrown away.

What did you think? Leave your comments here.

Thelma Alberts from Germany and Philippines on July 11, 2015:

I love leek and potato soup. I have not eaten this for a long time. Thanks for sharing your recipe.

Sandy KS on July 11, 2015:

I have never had a leek before. What do they taste like?

Diana Grant (author) from London on August 02, 2013:

Yes, just had a look, and I have Pinned it to try out later, as it looks good

Diana Grant (author) from London on August 02, 2013:

I must confess, I use chicken bouillion for flavoring all my soups, even chicken soup itself!

Sylvia from Corpus Christi, Texas on August 01, 2013:

I love leek and potato soup. Have you seen my Spicy Leek And Potato Soup Recipe? Thank you for sharing yours!

Dorian Bodnariuc from Kanata, Ontario, Canada on July 30, 2013:

It's a great soup. It is the favourite of my kids and some close relatives of mine. We make this very often, though we don't use the chicken bouillon.

Susie Lehto from Minnesota on July 29, 2013:

That looks so good.