Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make at home. This comforting soup is great for using up leftovers and has an amazing full on flavour. Made with everyday ingredients its affordable, tasty and a great recipe for batch cooking to stock up the freezer.
Start by preparing the vegetables and the potatoes. Peel and finely chop the onion and wash and finely chop the celery. Prepare the leek by topping and tailing (take off the top dark green leaves to just leave the middle white and green part), then slice in half length ways and wash to remove any grit from in between the layers. Then roughly chop the leek.
Peel the potatoes and dice. Or if you want to add extra fibre and texture to your soup leave the skins on.
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 tbsp of double cream.
Serve the soup in bowls and if you like top with extra cream and chopped chives.
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. Or by adding a couple of tablespoons of full fat yogurt or by adding flour. To avoid flour lumps forming I usually mix 1 tbsp of flour with a bit of water to form a paste. Then add the flour paste to the soup and mix well. For best results add the flour paste with the soup off the heat, then slowly heat back up whilst stirring continually until the soup thickens and the flour is ‘cooked out’.
How long does leek and potato soup last in the fridge?
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.
Can you freeze leek and potato soup?
Yes you can freeze leek and potato soup. Its a great option for cooking in a big batch then dividing up into containers and freezing. Leek and potato soup will keep well in the freezer 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.