Classic Leek and Potato Soup Recipe

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 08/12/19
Leek and Potato Soup Recipe - traditional soup recipes - vichyssoise recipe
Photo © British Leeks
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
187 Calories
13g Fat
16g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 187
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 181mg 8%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Protein 3g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Leek and potato soup is a classic British recipe, it is a winter favourite when served warm. But cold, the soup is perfect for a summer lunch or even on a picnic

Leek and potato soup is also known as Vichyssoise and is believed to have originated in France though there are many other claims on the origin of this classic soup. ​

Wherever it comes from, a leek and potato soup is both delicious, easy and cheap to make. What is not to like?

Ingredients

  • 55 grams/2 ounces butter
  • 8 fresh leeks (trimmed, washed, and finely chopped; this can be done in a food processor)
  • 2 sticks of celery (roughly chopped)
  • 1 carrot (roughly chopped)
  • 1 tablespoon light and mild olive oil
  • 2 large baking potatoes (peeled and diced)
  • 1 1/2 liters/3 pints vegetable or chicken stock
  • 150 milliliters/1/4 pint single cream
  • Sea salt (to taste)
  • Ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a large soup pot, or saucepan, melt the butter and then add the shredded leeks, chopped celery and carrots. Gently sweat in the butter and olive oil for 5 minutes, until softened.

  3. Add the diced baking potato and the stock. Bring to a gentle simmer. Cover and cook for 30 minutes.

  4. Test to make sure all the vegetables are cooked by prodding with a sharp knife, they should all be tender. Remove the pan from the heat. 

  5. Whiz the soup in batches in a food processor and place back into the pan do not over blend.

  6. Once all the soup has been blended to a coarse consistency, add the single cream and seasonings to taste. If the soup is a little thin, boil to reduce down a little. 

  7. Serve the soup in warmed bowls with crusty bread and for extra flavor and texture, top with strips of cooked leek or crispy bacon pieces as long as the soup is not for vegetarians. 

Use Caution When Blending Hot Ingredients

When blending hot soup, please make sure that you are very careful. If you do not have an immersion blender and are using an actual blender, make sure that you do not fill the blender more than halfway. Otherwise, when you go to blend the soup, you have the potential for the soup to burst out of the top and possibly burn you.

Based on a recipe from British Leeks.