Leek & Potato Vichyssoise (Soup)

READY IN: 45mins
YIELD: 4-6




  • Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.
  • Melt butter in a soup pot over low-medium heat.
  • Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
  • Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.
  • Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
  • Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.
  • Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.
  • Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!