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How to Easily Make Leek and Potato Soup (Vichysoisse)

Updated on September 18, 2017
Diana Grant profile image

I'm a food lover, cooking family meals for over 50 years. Before qualifying as a lawyer, I worked in my family's restaurant & helped run it.

Leek and Potato Soup (Vichysoisse)

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Leek and Onion Soup is a 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

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Rate this recipe for Leek and Potato Soup here

2 stars from 4 ratings of Leek and Potato Soup

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: Serves 4 portions

Ingredients

  • 1 Onion, any size
  • 2 - 3 Leeks, With dark green part discarded
  • 2 - 3 Potatoes, Approximately same weight as leeks
  • 1 Stick Celery
  • 1 Tablespoon Olive Oil (or other Cooking Oil)
  • 1 Oz. Butter
  • 1 Pint Water
  • 1 Clove Garlic, Optional
  • 1 Teaspoon Mixed Herbs
  • 2 Cubes Chicken Boullion, Replace with Vegetable Boullion if you are vegetarian
  • Pinch Nutmeg, Grated/Powder
  • 1 Bay Leaf
  • 1 Half Pint Milk or Cream or Greek Yogurt or Creme Fraiche, Or a mixture of all or any of them
  • Salt and Pepper, To Taste
Leek & Potato Soup before blending
Leek & Potato Soup before blending

Instructions for Making Leek and Potato Soup

  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 five to ten minutes.
  5. Mix the boullion 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 twenty 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 fraishe.
  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

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Did You Know That Leeks Are Very Easy to Grow in Your Own Garden?

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:

  • Fresh food - fresher than you can buy at the supermarket - and why would you want such fresh food? Because fresh food retains the goodness.
  • Saving 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 - especially as you grow old and don't run about so much.
  • Doing your bit for global warming - the food doesn't need to be transported by air, sea or road, so saves on fuel.
  • Less food waste - you just pick what you need when you need it so less gets thrown away.

So what did you think? Have you tried Leek & Potato Soup? What's your favorite soup? You can leave your comments here

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    • Thelma Alberts profile image

      Thelma Alberts 2 years ago from Germany

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

    • profile image

      Sandy KS 2 years ago

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

    • Diana Grant profile image
      Author

      Diana Grant 4 years ago from London

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

    • Diana Grant profile image
      Author

      Diana Grant 4 years ago from London

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

    • boutiqueshops profile image

      Sylvia 4 years ago from Corpus Christi, Texas

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

    • Dorian Bodnariuc profile image

      Dorian Bodnariuc 4 years ago from Kanata, Ontario, Canada

      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.

    • colorfulone profile image

      Susie Lehto 4 years ago from Minnesota

      That looks so good.