Leek & Potato Soup

Soupe Vichyssoise - Leek and Potato Soup

Soupe Vichyssoise – Leek & Potato Soup

This versatile classic may — in my opinion — be the best soup ever! It’s terribly simple to throw together and everyone always loves it. You can even serve it hot in winter or cold in summer, perfection.


  • 50 g unsalted butter
  • 300 g desiree potatoes
  • 2 leeks, white part only
  • 1 litre water
  • 1 sprig thyme
  • 1 bay leaf
  • 100 g creme fraiche, plus extra
  • sea salt, white pepper

To serve

  • Finely chopped chives, extra creme fraiche & crusty bread

Serves 4


  1. Peel and thinly slice potatoes. Slice leeks and rinse well.
  2. Melt butter in a heavy-based saucepan over low heat. When butter starts to foam add the potato and cook 5 mins, add the leek and sautee for a further 3 minutes until soft but not coloured.
  3. Add water, thyme and bay leaf and bring to the boil. Simmer for 20 mins or until the potato is very tender when pierced with the tip of a knife.
  4. Remove thyme and bay leaf, then puree soup until smooth. Cool slightly, add creme fraiche and blend again until well combined. Season to taste with salt and pepper.
  5. Serve warm or cold, scattered with chives and topped with extra creme fraiche.


Recipe as seen in Manu’s French Kitchen. Photo credit Jennifer Jenner


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