Today I have the perfect soup for this weather – it’s a little bit warm and soothing and a little bit zippy and springy. Leek and potato soup is a traditional French soup that is called vichyssoise. It is delicious, smooth, light on the tummy, and not overly spiced. Also, it might not sound super appealing but trust me, this is *delicious* My in-laws who eat Indian food almost exclusively loved it. It was a good change from 7+ spices per dish.
My father in law really likes this soup and saw some leeks and asked me to make it over the weekend. It’s always easy to make, but it does take some time to get all the steps right. But the flavors are simple and that is comforting in it’s own right.
Let me show you how it’s made!
First, we will need 3 large leeks. Have you ever used a leek? It looks like a scallion that was overgrown – but it has a very light, delicate onion flavor. Nothing like the sharpness of a scallion.
They are notoriously gritty and sandy between the layers of the leek so they have to be thoroughly cleaned. Also, the beautiful green parts at the top are too tough and fibrous, so you have to cut those away and discard. We’ll only be using the white and light green parts. Cut the leek in half, and chop up the leek finely.
After the butter has melted, add the leeks. They won’t sizzle and hiss at you, but it will seem like nothing is going on, and that’s precisely what you want. We don’t want to caramelize the leeks or get any color on them.
Once that happens, we’ll add in either add six cups of chicken or vegetable stock, or do what I did and toss in a chicken stock cube and six cups of water.
Also, this soup can be made vegetarian with just using vegetable broth instead of chicken broth.
- 3 medium to large leeks (white and light green parts only) rinsed and chopped
- 3 yukon gold potatoes, peeled and chopped small
- 2 tablespoons butter
- 1 chicken bouillon cube
- 6 cups water
- 1 cup heavy cream
- ½ cup buttermilk
- kosher salt
- white pepper
- chives for garnish
- Heat the butter in a stock pot over medium low heat
- Add the leeks and sweat for 25 minutes or until the leeks are tender
- Add chicken bouillon cube, 6 cups water, and potatoes
- Bring mixture to a boil and reduce to a low simmer, cook for 45 minutes
- Puree the mixture
- In a bowl, mix together the heavy cream and buttermilk (this will help with curdling) and add to the mixture off heat
- Adjust seasonings with salt and white pepper
- Garnish with chives
- Serve warm or cold
I hope you guys try it out! If you do, make it just like I did. You’ll be SO surprised at how good it is.