Leek and Potato Soup
Leek and potato soup, also known as Soupe Vichyssoise in French, is a winter staple. Quick to prepare, it’s both nourishing and healthy.
After the success on social media of my recipes for Finnish-style salmon soup and my salmon and leek quiche, I had the idea of adding smoked salmon and dill to my classic leek soup. Perfect to transform this soup as a main course! I’ll share below more topping ideas.
List of ingredients
Leek and potato soup, or soupe vichyssoise in French cuisine, is a really budget-friendly dish. All you need are a few easy-to-find ingredients!
- Leeks: I use the white and light-green parts, which are more tender. The dark green part can be reserved for a broth.
- Potatoes: Choose floury potatoes such as Bintje or Caesar for a creamy texture.
- Onion: A small yellow onion or half an onion is enough to spice things up.
- Vegetable stock: I like to use vegetable stock or broth. You can also opt for chicken broth for a richer version. Substitute water if you don’t have any, but the soup won’t be as rich in flavors.
- Olive oil: For sautéing leeks, but other neutral oils work too.
- Butter: Optional, I add just a little when when sautéing the leeks.
- Cream cheese: I add it just before blending to add creaminess. You can replace it with crème fraîche (sour cream) or a little milk.
- Smoked salmon : Optional, to garnish the soup! You’ll find more topping ideas below.
You’ll find the exact quantities in the recipe card.
How do you make leek and potato soup?
Preparing the vegetables : Start by peeling the potatoes and cutting them into equal-sized cubes (approx. 1 inch or 3 cm). Remove the green part of the leeks, cut them in half lengthways and rinse them thoroughly to remove all the soil. Then cut the leeks into slices.
Sauté the leeks : In a large saucepan, heat the olive oil over medium heat. Add the leek slices and chopped onion and sauté for about 5 minutes, until they start to soften. Then add the butter and let it melt, stirring well. Season with salt and pepper.
Add the potatoes and cook : Add the potatoes to the ppot. Pour in the vegetable stock. Bring to the boil, then reduce the heat to medium, cover and simmer for 20 to 25 minutes, until the vegetables are cooked.
Blending the soup : Once the vegetables are thoroughly cooked, use an immersion blender directly in the saucepan, or transfer to a blender. Add the cream cheese and blend until smooth. Taste the soup and adjust the salt and pepper to taste.
What to do with leek greens?
You can garnish your soup with roasted leek greens. Clean the green of your leeks into thin slices.
Heat some oil over medium heat and add the leek greens. Fry them for about 5 minutes, keeping a close eye on them as they brown quickly. Drain, place on kitchen paper and leave to cool before adding on top of the soup.
Géraldine’s tips
- Garlic: If you like garlic, add one or two cloves at the same time as the onions.
- A thicker soup? If you prefer a thicker soup, reduce the stock slightly or add an extra potato.
- Soup too runny? If your soup is too liquid, you can add a little cornflour mixed in cold water. Return the soup to the heat, stirring well until it thickens slightly.
Toppings to enhance your leek soup
Turn your soup into a main course with these gourmet ideas:
- Smoked salmon: Add strips to hot soup for a salty, smoky touch.
- Ham: Add on a few sliced of ham or dry-cured ham such as Serrano.
- Bacon chips: For crunch and smoky flavor, add bacon chips (see the recipe in my celeriac soup).
- Vegetarian options:
- Poached egg: Add poached egg on top.
- Grated cheese: Add some Gruyère, Comté or Parmesan in the warm soup, it will melt and is super tasty!
- Croutons: Add some toasted bread or croutons for the crunch.
- Roasted hazelnuts: Adds a nice crunch and a delicate note.
FAQ : Leek and potato soup
Yes, you can absolutely freeze this soup. Once cooled, pour into airtight containers and store in the freezer for up to 3 months. To defrost, leave in the fridge overnight, then reheat over low heat.
You can store this soup in an airtight container in the refrigerator for 3 to 4 days. To reheat, heat gently over medium heat or in the microwave.
Of course you can! If you don’t have cream cheese on hand, you can replace it with crème fraîche, sour cream, mascarpone or even Greek yoghurt for a lighter version.
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Recipe card
Leek and Potato Soup
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Ingredients
- 2 leeks white and light green parts only
- 2 potatoes , starchy such as Russet, approx. 12 oz / 350 g
- 3 cups vegetable stock , about 600-750 ml, adjust depending on desired consistency
- 2 tablespoons olive oil
- 2 tablespoons butter , 30 g
- 2/3 cup cream cheese , 80 g or more to taste
- Salt and pepper
Instructions
- Peel the potatoes and cut them into 1inches or 3 cm cubes. Remove the dark green part of the leeks, cut them in half and rinse well under cold water to remove all the dirt. Then cut the leeks into slices.
- Heat the olive oil in a large saucepan over medium heat. Add leeks and sauté gently for about 5 minutes, until softened. Add butter, mix well and season with salt and pepper.
- Add the potatoes, then pour in the vegetable stock. Bring to the boil, reduce heat to medium, cover and simmer for 20-25 minutes, until vegetables are tender.
- Blend the soup directly in the saucepan or in a blender. Add cream cheese and blend until smooth. Taste and adjust salt and pepper.
