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Leek and Potato Soup Recipe

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My first experience with leek and potato soup, also known as Vichyssoise, was in 2011. It was prepared for a Mother’s Day Dinner. If you don’t already know, the weather in Georgia in May is beginning to get quite warm with the average high temperatures in the low 80’s. A hot soup has no place in the kitchen in May, so this leek and potato soup recipe was perfect for that warm day in May.




Leeks were new to me. I had been subscribing to a local, organic produce delivery service called Nature’s Garden Express, serving the Metro Atlanta area. What I love about Nature’s Garden Express is that I can support my local agricultural community and have affordable, organic fruits and vegetables delivered to my door. That’s not the best thing, though. You can customize the list of items you’ll receive, excluding items you don’t want.

Use the promo code 460f4 at Nature's Garden Express to get $10 off your first order!

For the most part, I only opted out of a few ingredients. The excitement of receiving “new to me” fruits and vegetables was like being on MasterChef and opening up a mystery box each week, though you do get a few “swaps”, which is great for when you want to switch things up a bit or get more/less of an ingredient.

I honestly cannot remember if I swapped anything out to come up with the amazing Mother’s Day Dinner menu that accompanied this leek and potato soup, but I seriously felt like a Masterchef! Our local butcher had already prepared Beef Wellington that we just had to cook, served alongside a spinach and romaine salad with strawberry, goat cheese, almond, avocado and homemade lemon vinaigrette salad dressing, plus risotto and asparagus.

Alright, we went course crazy and served way too much food, but these days, we're making this leek and potato soup for a healthy and cool alternative lunch for the Spring and Summer.



Leek and Potato Soup Recipe

Recipe by The Future Mrs. Vines

Don't let the formal name, Vichyssoise, fool you. This soup was created by a French chef in New York City in 1917. It's best served at room temperature, but can also be eaten chilled or warm..

Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Yield: 6-8

Ingredients

  • 4 Tbsp. Unsalted Butter
  • 6 ea. Leeks, Cleaned and Cut into 1 inch pieces
  • 1 ea. Onion, Medium, Finely Diced
  • 2 lbs. Yukon Gold Potatoes, Diced
  • 5 cups Chicken Stock
  • 1 tsp. Sea Salt
  • 1/2 tsp. Black Pepper, Freshly Ground
  • 1/2 cup Sour Cream
  • 1/2 cup Heavy Whipping Cream

Cooking Directions

  1. In a large (6-quart) pot, heat the butter on medium high heat until it just begins to brown.
  2. Add the chopped leeks and onions to the pot, stirring to coat with the browned butter, until the leeks and onions are translucent.
  3. Add potatoes, chicken stock and salt. Bring to a boil. Reduce to a simmer.
  4. Cook, partially covered for 30-40 minutes, using the potatoes as a gauge.
    Remove from heat.
  5. Puree all ingredients in a food processor or blender, working in batches. Only fill the blending unit about 1/3 full since the mixture will still be hot.
  6. Allow to cool, then stir in sour cream and heavy whipping cream.
  7. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature, around 65°F.
  8. Add more sea salt and pepper to taste, if desired.
  9. Garnish with fresh chives.


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