For an even smoother texture, pass the pureed soup through a fine-mesh sieve before adding the cream and crème fraîche. Adjust the amount of broth to achieve your desired soup consistency. For a thicker soup, use less broth; for a thinner soup, add more. If you don't have crème fraîche, sour cream can be substituted. For a vegan version, use vegan butter, vegetable broth, and plant-based cream and crème fraîche alternatives. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Potato Leek Soup (Vichyssoise)
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS346
Experience the comforting embrace of Potato Leek Soup, a versatile delight that warms you on chilly days and refreshes you when served chilled as a classic vichyssoise. This creamy, elegant soup is surprisingly simple to make, showcasing the delicate flavors of leeks and potatoes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol104 mg
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Fiber4 g
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Protein6 g
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Saturated Fat19 g
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Sodium1171 mg
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Sugar6 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Melt butter in a large soup pot over medium-high heat. Add the sliced leeks and salt. Cook, stirring occasionally, until the leeks begin to soften and wilt, about 5 minutes. Reduce the heat to medium-low and continue cooking until the leeks are very soft, almost translucent, and have a pastelike appearance, 30-40 minutes, stirring occasionally to prevent sticking and promote even cooking.
02 Step
Recipe View Add the peeled and quartered potatoes to the pot. Pour in the chicken or vegetable broth, ensuring the potatoes are just covered. Adjust the heat to bring the mixture to a gentle simmer. Cook until the potatoes are completely tender and easily pierced with a fork, approximately 30 minutes.
03 Step
Recipe View Carefully puree the soup using an immersion blender directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, being cautious with the hot liquid, and blend until smooth. Return the pureed soup to the pot.
04 Step
Recipe View Stir in the heavy cream and crème fraîche. Gently heat the soup over medium heat, being careful not to boil, until warmed through. Season with additional salt to taste and a pinch of cayenne pepper for a subtle kick.
05 Step
Recipe View Ladle the Potato Leek Soup into bowls. Garnish each serving with a swirl of crème fraîche and a sprinkle of fresh, chopped chives. Serve immediately, or chill thoroughly for a refreshing vichyssoise.
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Josue Stoltenberg
Dec 19, 2024The slow-cooked leeks made all the difference. Best potato leek soup I've ever made.
Geovany King
Nov 19, 2024I made this for a dinner party and everyone raved about it!
Ebony Renner
Oct 18, 2024I used vegetable broth and it was still amazing.
Brycen Lowe
Sep 22, 2024Such a simple recipe with incredible flavor.
Austen Barton
Aug 8, 2024The cayenne pepper adds just the right amount of kick.
Elyssa Schumm
Jul 20, 2024My family devoured this! So easy and delicious.
Elwin Schmeler
Feb 15, 2024This recipe is a keeper!
Jayda Conn
Dec 16, 2023I have made it several times now and it's always a hit!
Ryleigh Wyman
Nov 2, 2023So comforting and satisfying on a cold day.
Orlo Klein
Sep 16, 2023I chilled it overnight and served it cold - so refreshing!