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Leek and Potato Soup
A classic British vichyssoise-style thick leek and potato soup. Cooking the leeks low and slow for a full 15 minutes before anything else goes in draws out their natural sweetness instead of leaving them sharp.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
4leeks, white and pale green parts, sliced
4medium potatoes, peeled and diced
1onion, diced
3 clovesgarlic, minced
4 tbspbutter
1.2Lchicken or vegetable stock
1/2 cupcream
salt and white pepperto taste
fresh chivesto garnish
Instructions
1
Melt butter. Cook leeks and onion over low heat 15 minutes until very soft.
2
Add potatoes, garlic and stock.
3
Simmer 20 minutes until potatoes are tender. Blend until silky smooth.
4
Stir in cream. Season.
5
Serve with chives.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
262
Protein
4.8g
Fat
18.3g
Carbs
23.3g
Fiber
2.8g
Sodium
1172mg
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