0 0
Vichyssoise — French Leek & Potato Soup

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 kg Leek
1 pcs Onion
2 cloves Garlic
100 g Butter или растительное
400 g Potatoes starchy
800 g Vegetable stock
to taste Salt
to taste White pepper

Vichyssoise — French Leek & Potato Soup

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 35 min
  • Serves 6
  • Easy




This soup is amazing because it basically has two ingredients, leek, and potatoes. And it’s so delicate and silky.

It’s impressing that leek always adds a sweet and fresh taste to dishes reminding me of young peas.

French Leek & Potato Soup Vichyssoise is served cold in summer, but it can be served warm in cold weather as well.

The soup is cooked or served with cream, sometimes part of the stock is substituted with milk. But I like it without cream and milk as it’s so delicate, tasty, and light that you don’t want to add anything else.

Important: For this soup use starchy potatoes, as they contribute to such thick and delicate texture.


P.S. For vegan and dairy-free version substitute butter with oil and add cashew or almond muss at the end.

Total visits: 359.
Today's visits: 1.


5 min

Prepare vegetables

Peel and finely dice the onion and garlic.
The leek has white, pale green and dark green parts. For this soup, we need only white and pale green parts. Remove the roots and the dark green part (you can save it for later to make stock or broth but remember it will make either darker). Cut the remaining part lengthwise, then cut each half into thin semi-circles.

15 min

Cook leek

In a heavy bottom pot heat some oil. When it starts bubbling, add the onion and cook over medium heat until soft (about 5 min). Don’t let it burn or get golden.
Add the garlic and cook for 30 min.
Add the leek, some salt, and stir. Cover with a lid and cook over low heat for 10 min or until the leek is soft. Stir occasionally so it won’t stick to the bottom.


Heat the stock.
Peel and dice the potatoes. Don’t rinse the potato cubes not to rinse off the starch.

10 min

Cook soup

Add the potatoes to the pot. Pour the hot stock just enough to cover the potatoes. Bring to a boil, cover with a lid and simmer for 10 min until the potatoes are done. The potatoes should be tender but not mushy or the soup will be grainy.

5 min


Remove the soup from the heat, and blend for about 1 min until smooth. If you want it even more perfect, smash it through a sieve.


Finish and serve

Return to the stove. Add more stock, if the soup is too thick. Like I told you, this soup is amazing without cream, but if you want to, you can add it. Add salt and white pepper to taste. Garnish with chives, if desired.

Australian Pavlova
Italian White Bean Soup
Australian Pavlova
Italian White Bean Soup

Add Your Comment