Creamy Leek and Potato Soup (Soupe Vichyssoise)
This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise, is made with gently cooked leeks and potatoes, puréed until silky smooth and enriched with cream. Simple, elegant and deeply comforting, this classic French soup is perfect enjoyed warm on a chilly day, even though it’s traditionally served cold. With just a handful of humble ingredients, this recipe proves that some of the most beloved dishes in French cooking are also the simplest. Audrey’s notes This leek and potato Soupe Vichyssoise is a true weeknight staple in my…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- large leeks or 3 small (about 500g)
- 2 tbsp butter (salted or unsalted)
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and diced
- 3 potatoes, peeled and diced (about 800g)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 cups (1L) vegetable stock
- 1/2 cup heavy cream (or more, to taste)
- 1/4 tsp nutmeg
- For the croutons:
- 1 tsp unsalted butter
- 1 cup cubed day-old bread, such as baguette
- 1/4 tsp fine sea salt
- Optional: Fresh herbs, for garnish
Instructions
- 1
Remove the ends of the leeks, open them in half lengthwise and wash thoroughly under water to remove any dirt in-between the leaves. Cut into thin slices.
- 2
In a heavy bottomed pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 2 minutes until translucent. Add the leeks and sauté for about 10 minutes until soft and slightly caramelized.
- 3
Add the diced potatoes and sauté for about 2 minutes.
- 4
Pour in the vegetable stock, add salt and pepper and bring to a boil. Lower to medium-low heat, cover with a lid and simmer for 20-25 minutes or until the potatoes are fork tender. Turn off the heat.
- 5
Purée the soup until smooth, using an immersion hand blender or working in batches using a regular blender. Add 1/2 cup heavy cream (or more, to taste) and nutmeg. Taste, and adjust seasoning if needed (salt, pepper).
- 6
Make the Croutons. In a small skillet, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. The croutons will crisp up as they cool.
- 7
Enjoy the soup hot or chilled, with some croutons on top. For chilling, wait for the soup to cool to room temperature and chill for at least two hours before serving.
- 8
For serving, garnish with fresh herbs, such as parsley, chive or dill.