Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.
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👩🏻🍳 Why make this recipe
Not only is leek and potato soup tasty and comforting but its also a really nutritious recipe and perfect for refuelling on a cold day. Potatoes are a starchy carbohydrate and a great source of calcium, Iron and B vitamins. With the skins on, potatoes also provide a good source of fibre. So to boost the fibre and the texture of this recipe, give your tatties a good wash and leave the skins on!
This warming, full flavoured, healthy potato soup also contains 1 portion of your 5 a day, from the onions, celery and leeks. Plus, each serving of soup comes in at under 300kcal, meaning that theres plenty of room left for a nice chunk of crusty bread on the side. For a soup without potatoes that still contains plenty of nutrients try my rustic, traditional Tuscan ribollita soup.
🥘 Ingredients
To make a pot of this delicious leek and potato soup, to serve 4 people, you will need:
- Butter
- 1 Onion finely chopped
- 2 celery sticks chopped
- 2 medium leeks chopped
- 3 large potatoes peeled and cubed
- Vegetable stock
- Pinch of salt
- 2 tablespoon double cream (optional)
- Chopped chives and extra cream to serve (optional)
Ingredient notes
Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.
Butter: Use butter for a richer flavour, but if you prefer you can substitute with a tablespoon of oil.
Leeks: The best part of the leek to use for soup is the white and light green parts. The darker green parts toward the top of the plant tend to be a bit tough and fibrous - not great if your wanting to make a soup! before chopping leeks make sure the insides are clean. To do this slice the leek in half length ways to reveal all the layers inside. Then carefully run each half under the cold water tap to wash aways any bits of dirt caught between the layers.
Potatoes: For a creamy soup opt for a fluffy potato such as Maris Piper or King Edward. If you want a chunky soup then use waxy potatoes (Charlotte), which will hold together better.
Celery: Celery adds a wonderful flavour alongside the onion, however, the soup won't be ruined of you prefer not to add celery.
Vegetable stock: Use good quality vegetable stock.
Double cream and chives: these are a serving suggestion and completely optional. If you decide to use the cream, add a bit at a time and taste until you are happy.
🔪 Step by step instructions
- Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
- Add the chopped leeks and potatoes to the pan and stir in well.
- Next pour in the vegetable stock and bring to a gentle simmer
- Place on a lid and simmer for 20 minutes or until the potatoes are soft.
- When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half.
- Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
- For extra creamy soup stir in 2 tablespoon of double cream (optional).
- Serve the soup in bowls and if you like top with extra cream and chopped chives.
❓ Frequently asked questions
To make a chunky soup instead of smooth, only blend half of the soup and then mix back into the unblended half.
As potatoes are starchy its usual for this type of soup to be too thick rather than too thin. The addition of extra stock or water will help to thin it out. However, if you add too much water you may end up with soup that is too thin. To avoid this add any extra water or stock a bit at a time and stir in well before adding more.
If your soup is too thin you can thicken it back up by gently heating and gradually reducing down.
Leek and potato soup will keep well in the fridge for up to 3 days. If you are adding cream, check that this has a good date on it and will keep for the 3 days. Alternatively only add the cream when you are ready to eat the soup. Alternatively freeze for up to 3 months. Defrost thoroughly before reheating. As potatoes are super starchy make sure you stir the soup continually during reheating or the potato may stick to the bottom of the pan and burn.
Leek and potato soup is best served up with a crunchy piece of buttered bread or soft, white homemade bread rolls.
The french name for leek and potato soup is Vichyssoise soup. Vichyssoise is slightly different to this recipe as its usually a fully blended soup thats served cold.
🥔 How can I get more potatoes into my diet?
Potatoes are so versatile and they are great served up with most things. Like roast potatoes or mashed potatoes with your roast chicken or roast beef dinner on a Sunday. Or if you just want an easy side to go with your mid week meals try these garlic, herb foil pack potatoes. Other potato soups that are just as satisfying as leek and potato on a cold day are celeriac and potato soup or creamy clam chowder. Or for a meal thats a little more substantial why not try my super affordable Frozen Salmon and potato traybake? Or salmon and mackerel fishcakes.
If you want something a little more indulgent then add potatoes to a pie: fish pie, minted lamb pie, cottage pie or shepherds pie.
🍵 Other soup recipes you might like:
- Tuscan Ribollita Soup
- Cauliflower soup
- Pea and Ham Soup
- Hungarian mushroom soup
- Clam chowder
- Roast Pumpkin Soup
- Mulligatawny chicken and wild rice soup
- Celery, apple and blue cheese soup
If you try this recipe you can let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
📖 Recipe
Leek and potato soup
Equipment
- large pan
- Blender or hand blender
Ingredients
- 30 g Butter
- 1 Onion finely chopped 125g
- 2 celery sticks chopped 100g
- 2 medium leeks chopped 200
- 3 large potatoes peeled and cubed 600g
- 500 ml vegetable stock Plus extra water if required
- Pinch of salt
- 2 tablespoon double cream Optional
- Chopped chives and extra cream to serve Optional
Instructions
- Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.30 g Butter, 1 Onion finely chopped, 2 celery sticks chopped
- Add the chopped leeks and potatoes to the pan and stir in well.2 medium leeks chopped, 3 large potatoes peeled and cubed
- Next pour in the vegetable stock and bring to a gentle simmer500 ml vegetable stock
- Place on a lid and simmer for 20 minutes or until the potatoes are soft.
- When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half.
- Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.Pinch of salt
- For extra creamy soup stir in 2 tablespoon of double cream (optional).2 tablespoon double cream
- Serve the soup in bowls and if you like top with extra cream and chopped chives.Chopped chives and extra cream to serve
Video
Nutrition
Notes
This post was first published in Jan 2020. Updated in Sept 2021 with improved photos, and new step by step instructions and expert tips.
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