Go Back
potato soup in a bowl surrounded by potatoes and leeks and text overlay "vichyssoise potato and leek soup"
Print

Potato and Leek Soup (Vichyssoise)

Humble yet hearty Vichyssoise is simple potato and leek soup that is delicious served either hot or cold.

Ingredients

  • 4 cups russet potatoes peeled and cut in chunks
  • 1 cup leeks, chopped and separated white from green or use chopped white or yellow onion
  • 1 quart chicken or vegetable stock enough to completely cover the potatoes with extra liquid on top of them
  • ½ cup celery chopped
  • ¼ cup parsley chopped
  • salt and pepper to taste
  • 1 cup heavy cream or milk optional

Instructions

  • Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top.
  • Cover and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft enough to begin to "mush".
  • Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
  • Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.