Leek and Potato Soup

French Classic

Vegetarian

One of my favourite French classic soups. Easy to do, and it won’t take ages to cook.

French leek and potato soup, often known as Vichyssoise, comes from simple rural cooking in France, where leeks and potatoes were common, cheap ingredients simmered into hearty soups.
The refined version is usually linked to chef Louis Diat, who popularized a smooth, creamy, chilled form in the early 1900s while working in New York. He named it after Vichy, near his hometown.
Today, it’s enjoyed both hot as a rustic soup and cold as the elegant Vichyssoise.

Leek and Potato Soup

Prep Time 10

Cook Time 30

Total Time 40

SERVINGS: 6

Ingredients

600 g Leek white part only
600 g Peeled Potatoes
600 ml Chicken Stock
50 g Butte
300 g Double Cream
Salt
Black Pepper
Nutmeg
Chopped Chives

Instructions

There’s something incredibly comforting about a bowl of creamy leek and potato soup. It’s simple, wholesome, and full of delicate flavour—perfect for a cozy evening or a light lunch. This version is smooth, rich, and finished with just a touch of cream and fresh chives.
Start by melting butter in a soup pot over medium-high heat. Once it’s melted and slightly foamy, add the leeks and let them cook gently until they soften and begin to wilt. This step brings out their natural sweetness and builds the base of the soup.
Next, add the potatoes and pour in the chicken broth. Lower the heat and let everything simmer slowly for about 30 minutes, until the potatoes are soft and tender.
Once cooked, blend the soup until silky smooth using a stick blender. Stir in the heavy cream and gently reheat over medium heat. Season with salt, pepper, and a pinch of nutmeg for a subtle warmth—just be careful not to let the soup boil, as this can affect the texture.
Ladle into bowls and finish with a drizzle of cream and a sprinkle of freshly chopped chives. Serve warm and enjoy every spoonful of this comforting classic.

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