Classic Leek & Potato Soup

Velvety French-style soup of leeks, potatoes, and cream — served hot or cold

This timeless leek and potato soup is a French classic — traditionally served hot in rustic bowls. Its chilled cousin, Vichyssoise, was born in New York. Simple ingredients, luxurious texture, and the option to enjoy it warm or icy-cold make it a year-round favorite.

Creamy bowl of leek and potato soup garnished with chives

Silky, comforting, and elegantly simple — France on a spoon.

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Servings
6

Ingredients

50 g butter
1 celery stick, finely sliced
3 leeks (white and light green parts), finely sliced
1 onion, finely chopped
1 garlic clove, finely chopped
750 ml vegetable stock
200 g potatoes, peeled and diced
185 ml cream (optional, but recommended)
2 tbsp chopped fresh chives
Salt & white pepper to taste

Instructions – Hot

Step 1: Melt butter in a large, heavy-based saucepan over medium-low heat.

Step 2: Add leek, onion, celery, and garlic. Cover and cook 8–10 minutes, stirring occasionally, until soft but not browned.

Step 3: Add potatoes and vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes, or until potatoes are tender.

Step 4: Remove from heat. Let cool slightly. Purée using an immersion blender or in batches in a blender until silky smooth.

Step 5: Return to low heat. Stir in cream (if using). Heat gently — do not boil. Season with salt and white pepper.

Step 6: Ladle into warm bowls. Garnish with chopped chives and a drizzle of cream.

Pro Tip: Use the white and pale green parts of leeks only — wash thoroughly to remove grit. For extra richness, swirl in a knob of butter just before serving. Freezes beautifully (without cream).

Chilled Vichyssoise

The elegant, icy-cold New York classic — perfect for summer elegance.

Ingredients (Serves 6)

Same as above, plus:
Extra 100 ml cream (for richer texture)
Edible flowers or microgreens (optional garnish)

Method – Cold

Step 1: Follow Steps 1–4 from the hot version to cook and purée the soup.

Step 2: Stir in 285 ml total cream (original 185 ml + extra 100 ml). Blend again briefly for ultimate silkiness.

Step 3: Season generously with salt and white pepper — cold dulls flavor, so taste boldly.

Step 4: Pass through a fine sieve for restaurant-level smoothness (optional).

Step 5: Chill in the fridge for at least 4 hours (or overnight). Stir before serving.

Step 6: Serve in chilled bowls or glasses. Garnish with chives, a swirl of cream, and edible flowers.

Pro Tip: Vichyssoise must be ice-cold — chill bowls too! Make a day ahead; flavors deepen. For a modern twist, serve in shot glasses as an elegant appetizer.