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Leek and Potato Soup

The delicate, mild onion flavor of leeks is the perfect match for this thick hearty soup. With a rich and creamy texture, the classic French recipe, Leek and Potato Soup served with a piece of crusty bread is an ideal winter warmer, perfect for a chilly evening. Much like a baked potato, my Leek and Potato soup recipe is the perfect vehicle for garnishes such as cheese, bacon, and a drizzle of sour cream and chives.  When pureed and served chilled, the soup became famous by the name Vichyssoise.

What are Leeks?

Vichyssoise

The French Chef Louis Diat grew up in a small town near Vichy. His mother would serve leftover Leek and Potato soup chilled. He named it ‘Vichyssoise’ he introduced the chilled soup to America while he was working at the Ritz-Carlton in New York City, where it became an instant success. Pureed smooth the finished soup is nearly white. Vichyssoise is made from only the white parts of the leek, with white pepper and a clear stock to preserve its appearance. This elegant soup was served in the blistering hot New York summer in the days long before air conditioning.

What type of Potato to use for Leek and Potato Soup?

Variations for Leek and Potato Soup

I like to add carrots and flat-leaf parsley to my soup recipe as listed below. Here are some other variations you might enjoy:

Vichyssoise and Food Safety

Chilled soups with a high protein content have the potential to be hazardous if not handled properly. Because it is not reheated before service, it is important that Vichyssoise is chilled rapidly to a temperature below 40°F (4°C) as soon as cooking is complete.

Homemade Chicken Stock

I highly recommend my Instant Pot Homemade Chicken Stock for this recipe. Rich and flavorful with a complex, depth of flavor that you simply cannot get from the store-bought chicken stock. Now with Instant Pot technology, a recipe that used to take 5-6 hours of slow simmering can now be accomplished in 45 minutes.

Leek and Potato Soup
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Leek and Potato Soup

The delicate, mild onion flavor of leeks is the perfect match for this thick hearty soup. With a rich and creamy texture, the classic French recipe, Leek and Potato Soup served with a piece of crusty bread is an ideal winter warmer, perfect for a chilly evening. Much like a baked potato, Leek and Potato soup is the perfect vehicle for garnishes such as cheese, bacon, and a drizzle of sour cream and chives. When pureed and served chilled, the soup became famous by the name Vichyssoise.
Course Soup
Cuisine French
Keyword Leek, potato, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 359kcal

Equipment

  • Heavy Bottomed Pot

Ingredients

  • 2 Tablespoons Olive Oil
  • 4 Cups Leeks 1/2-inch dice, well rinsed
  • 1 1/2 Cups White Onion Diced
  • 2 Pounds Yukon Gold or Russet Potato 1/2-inch dice
  • 1 Cup Diced Carrots
  • 2 Tablespoons All-Purpose Flour
  • 6 Cups Chicken Stock
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Bunch Flat-Leaf Parsley chopped, stems removed

Garnish

  • 1/2 Pound Bacon Crispy, 1/2-inch dice

Instructions

  • Trim the leeks of the toughest dark green parts. Cut lengthwise into quarters and rinse well under running water. Cut into ½-inch pieces for soup. If still sandy, place in a colander and rinse again.
  • Add olive oil, diced onions, and leeks to a heavy-bottomed pot and sauté for 5 minutes until softened
  • Add diced potatoes, carrots, 1-teaspoon salt, pepper, and all-purpose flour, stir well to coat everything in flour
  • Add chicken stock and bring to a boil, reduce heat to low, cover and let simmer for 30 minutes
  • Chop parsley before the bacon to prevent cross-contamination, set aside
  • Dice bacon, cook until crispy, drain the oil
  • Once soft, smash some of the potatoes with the back of a wooden spoon and stir until the soup thickens to your desired consistency
  • Add chopped parsley, serve garnished with crispy bacon

Nutrition

Calories: 359kcal | Carbohydrates: 40g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 767mg | Potassium: 933mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4025IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 3mg

Thanks for visiting my Food Blog. I hope you enjoy my Leek and Potato Soup recipe! Please come back again soon! Bon appetit, Steven

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