Leek And Potato Soup

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves 4

This is a popular midweek dinner in our household. I love to make it for my fiancé and two children, who adore it! It also makes for a lovely light lunch with some fresh crusty rolls. It's healthy, tasty, and is the best type of comfort food, the soup of the day! Traditional leek and potato soup are known as Vichyssoise which originates in France in the region of Vichy.

The authentic version of this soup is commonly served cold, however, my recipe is inspired from the many leek and potato soup variations that I have tasted whilst traveling. This soup is served all over the world and is one of the most popular soups you can get.


  • 2 leeks
  • 5 white potatoes
  • Vegetable stock cube
  • Sea Salt & Black pepper


  • Start by peeling the potatoes, and trimming your leeks removing any withered yellow or brown bits. Then finely chop your leeks, potatoes and fry on a medium heat using any oil of your choice, we like a good quality olive oil or organic rapeseed. Fry for only a few minutes and then add 500ml of water and a stock cube. Bring it to a boil and then reduce the heat and simmer with a lid on until the potatoes become soft.
  • Once the potatoes have become soft, remove the pan from the heat and let the mixture cool completely before blending, if you cannot wait then you will need a high quality blender that can be used whether hot or cold. Once it has blended bring it back to the pan, season well with sea salt and black pepper to taste and serve immediately with some nice toasted bread rolls or alternatively top with some croutons. Bon appetit!
  • In my personal opinion, this recipe is perfect, and I love pepper and believe that it benefits from a lot of it. It really helps compliment the other flavours. Enjoy!

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