potato leek soup

potato leek soup by Nate Everett


Potato leek soup, or vichyssoise in French, is traditionally served cold, but serving it hot makes it an essential dish for your cold weather arsenal. As temperatures drop, our cravings rise for hearty food. Creamy, earthy potato leek soup is one of my favorite first courses to serve at a wintertime supper because it tastes amazing and it's ridiculously quick and easy to prepare. You can also enjoy a hot bowl of this soup as a standalone dish for a light dinner; just be sure to have toasted chive garlic bread on the side to fill up that tummy. 


A note, leeks usually contain a bit of residual soil. Be sure to wash them thoroughly in a colander after you have chopped/prepared them to rinse out that grit. Also, when you're ready to puree the soup in Step 4, I recommend filling your blender to no more than the halfway mark; this is to avoid having piping hot soup splash over the sides when you turn on the machine. I've never done that :) 



  • 4 russet potatoes, peeled and cut into large cubes
  • 3 leeks, trimmed, and sliced lengthwise & roughly chopped
  • 1 cup yellow onion, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 4 tbsp unsalted butter
  • 1 bay leaf
  • 1/4 tsp fresh thyme leaves
  • 2 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream*
  • 4 cups good vegetable stock or broth**
  1. Melt the butter in a Dutch oven or a heavy-bottom saucepan. Once it has melted, add the onions and sauté on medium-high heat until translucent, about five minutes. Add the garlic and sauté for another minute. Do not allow the ingredients to brown.
  2. Add the potatoes, leeks, bay leaf, thyme, salt and pepper to the pot. Pour in the vegetable stock and stir the mixture several times to combine. Bring to a boil, then lower the heat to medium or medium-low so the mixture bubbles gently. Cook for 30 minutes. 
  3. After the 30-minute mark, remove the soup from heat and puree until smooth using a blender or vegetable mill or other method of choice. Return the soup to the Dutch oven, stir in the cream, and season to taste. Garnish with chives and a dollop of sour cream or crème fraîche and serve. 

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!

*You may substitute sour cream for heavy cream.

**You may also use chicken stock or chicken broth. If you're making vichyssoise in the winter, use stock to produce a heartier soup, and broth in a summer for a lighter soup.