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.
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 simmer
500 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
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Notes
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.How do you make a chunky leek and potato soup? To make a chunky soup instead of smooth, only blend half of the soup and then mix back into the unblended half.How do you make potato soup thicker? 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.How to store? 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.What to serve with leek and potato soup? Leek and potato soup is best served up with a crunchy piece of buttered bread or soft, white homemade bread rolls.What is Vichyssoise? 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.