Ingredients
3 tablespoons unsalted butter
3 large leeks (white and light green parts only), cleaned and sliced
3 cloves garlic, smashed
1.5 pounds Yukon Gold potatoes, peeled and diced
4 cups chicken or vegetable broth
2 bay leaves
2 sprigs fresh thyme
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons chopped chives (for garnish)
Instructions
- Trim, clean, and slice the leeks. Rinse well under cold water to remove all grit.
- In a large pot, melt butter over medium heat. Add leeks and garlic, and sauté for about 10 minutes until soft but not browned.
- Add diced potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.
- Remove bay leaves and thyme. Blend the soup with an immersion blender or in batches with a regular blender until smooth.
- Stir in heavy cream and simmer for a few more minutes. Adjust seasoning as needed.
- Serve hot, garnished with chopped chives.
Notes
- Freeze without cream for up to 3 months; add cream after reheating.
- Use olive oil and dairy-free milk to make it vegan.
- Yukon Gold potatoes yield the best texture.
- Leeks must be thoroughly cleaned to remove grit.
- For chilled Vichyssoise, let the soup cool and refrigerate before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
