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Creamy Leek and Potato Soup (Vichyssoise)

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine French
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 3 large leeks, white u0026 light green parts only, sliced
  • 3 medium Yukon gold potatoes, peeled u0026 diced
  • 1 medium yellow onion, chopped (optional, but classic!)
  • 3 tbsp unsalted butter
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • Salt u0026 white pepper to taste
  • Fresh chives or parsley, finely chopped (for garnish)
  • Optional: a pinch of nutmeg for extra warmth

Instructions
 

  • Prep the leeks : Slice lengthwise and rinse thoroughly to remove hidden dirt between layers.
  • Sauté aromatics : In a soup pot, melt butter over medium heat. Add leeks (and onion if using). Cook 7–8 minutes until soft, not browned.
  • Simmer the potatoes : Add diced potatoes and broth. Bring to a boil, reduce to a gentle simmer for 20 minutes or until potatoes are extremely tender.
  • Blend to perfection : Remove from heat. Use an immersion blender (or carefully blend in batches) until extremely smooth and creamy.
  • Add cream : Return to low heat and gently stir in heavy cream. Do not boil after adding cream.
  • Season u0026 serve : Adjust with salt and white pepper to maintain a pale color.
  • Serve warm — or chill for at least 2 hours for a traditional Vichyssoise finish.