April 29, 2019


Recipe: Vichysoisse (leek and potato soup)

Serves 6 | Prep Time 15 minutes | Cooling time: 1 hour| Cooking Time 1 hour


  • 3 medium leeks
  • 1 medium onion
  • 2 cloves garlic
  • 2 tbsp unsalted butter, preferably good quality such as Plugra
  • 4 medium size yukon gold potatoes, peeled and cut into large pieces
  • 2 cups good quality chicken stock (substitute for vegetable stock for a vegetarian version)
  • 2 cup water
  • Kosher salt to taste


  1. Melt butter in medium saucepan over low heat.
  2. Add leeks and onion and a pinch of salt. Sweat until vegetables are soft, shiny and translucent.
  3. Push vegetables to the side and add garlic. Cook briefly until it is fragrant.
  4. Mix everything together.
  5. Add remaining ingredients and bring to a boil.
  6. Reduce heat, cover, and simmer 35-45 min., until the potatoes are very tender.
  7. Puree in batches in a blender until very smooth.
    Thin with water, chicken broth, or milk if desired.
  8. Add salt and pepper to taste.
  9. Strain through a chinois or a tamis for the smoothest possible results.


This leek and potato soup can be served cold or warm. When cold it is called a Vichysoisse. When warm, and with the addition of butter and/or cream, it is called a Potage Parmentier.

To make it vegetarian change the chicken stock called for in the ingredient list for a well made vegetarian stock.

Using a good quality stock is fundamental to the results. Learning to make good stocks at home can elevate your cooking exponentially.

To refine the soup we strain it through a tamis or a chinois.

The soup can be garnished with a number of ingredients, typically chives or creme fraiche