Recipes › Storage Potato › Potato and Leek Soup
Potato and Leek Soup
The timeless French vichyssoise-inspired soup made with storage potatoes and leeks — a silky, elegant bowl that requires almost no technique beyond patience. Storage potatoes break down into a perfectly smooth purée that needs no cream to feel luxurious, though cream makes it more so. One of the great simple soups.
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Ingredients
- 2 lbs storage potatoes, peeled and diced
- 3 large leeks, white and light green parts only, sliced and washed
- 5 cups vegetable brothChicken broth for non-vegetarian
- ½ cup heavy cream (optional)Omit for dairy-free
- 3 tbsp butter
- 2 cloves garlic, minced
- 3 sprigs fresh thyme
- 1½ tsp salt and white pepper, to taste
- 2 tbsp chives, for garnish (optional)
Contains: milk.
Method
- Melt butter in a large pot over medium-low heat. Add leeks and cook slowly for 10 minutes, stirring often, until very soft and sweet. Do not brown.About 10 min
- Add garlic and thyme, cook 1 minute. Add potatoes and vegetable broth. Bring to a boil, reduce heat, and simmer 20 minutes until potatoes are completely tender.About 22 min
- Remove thyme sprigs. Blend soup until completely smooth with an immersion blender. For an ultra-silky texture, pass through a fine-mesh strainer.About 5 min
- Stir in heavy cream if using. Season generously with salt and white pepper. Adjust consistency with more broth if needed.About 3 min
- Ladle into bowls and garnish with fresh chives and a swirl of cream.About 2 min
Tips
- Cooking leeks slowly and gently is what makes this soup sweet rather than sharp
- Storage potato starch gives body — don't add extra thickening
- This soup is traditionally served cold as vichyssoise — equally excellent either way
Ring the changes
- Add a handful of watercress at the end of blending for a green version
- Stir in 1 cup shredded sharp cheddar for a potato-leek-cheese soup
Keeping it
Refrigerate for up to 4 days. Freezes well for 3 months — add cream after reheating. Also excellent served cold.
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