Vichyssoise - leek and potato soup
Prep time
Cook time
Total time
A quick and easy soup that is traditionally served cold, although heated through works well too!
Recipe type: Soup
Serves: 4-6
  • 2 tablespoons butter
  • 3 large leeks, washed and sliced, approximately 2 cups
  • 1 celery stick, sliced
  • 3 medium potatoes, peeled and diced, about 1 pound or 2 cups
  • 4 cups chicken stock or light broth
  • salt and pepper
  • ½ cup heavy whipping cream
  • cream and chopped chives for garnish
  1. Melt the butter in a heavy based saucepan and add the leeks and celery.
  2. Stir over medium heat for about 5 minutes and mix in the potato.
  3. Add the stock and heat to boiling point.
  4. Cover with a lid and simmer for about 30 minutes until the vegetables are soft.
  5. Liquidize with an immersion blender or in batches in a liquidizer.
  6. Add a little salt and pepper and stir in the cream.
  7. Chill if serving cold, or heat through and serve hot.
  8. Adjust the flavoring and garnish with a swirl of cream and chopped chives.
Soup in general tastes better on the second day – and this one is no exception. It is, however, delicious served right away too.
Recipe by Cape Point Press at