Leek Potato Soup


Peter from Drop

Posted April 5, 2022 (Last updated April 5, 2022)



Total Time

1hrs 40mins



This Leek Potato Soup, or Vichyssoise, can be served warm on a chilly autumn night or served cold in the summer — whatever you prefer. If you want to be a complete rebel and eat it cold in the winter, that's pe...


  • Unsalted butter icon
    Unsalted butter3 tablespoons
  • Leek icon
    Leek450 gchopped
  • Kosher salt icon
    Kosher salt1 teaspoon
  • Potato icon
    Potato400 gpeeled, diced
  • Vegetable stock icon
    Vegetable stock910 g
  • Buttermilk icon
    Buttermilk240 ml
  • White pepper icon
    White pepper½ teaspoon
  • Heavy cream icon
    Heavy cream240 ml
  • Fresh chives icon
    Fresh chives1 tablespoonchopped

  • 1. Add unsalted butter to a clean large saucepan
  • 2. Melt gently until completely melted - 149°C, medium heat
  • 3. Set aside and add leek and kosher salt to the large saucepan
  • 4. Return to the heat and heat gently until tender while stirring occasionally - 20 min, 135°C, low heat
  • 5. Add potato and vegetable stock
  • 6. Heat until boiling - 174°C, medium heat
  • 7. Simmer - 45 min, 149°C, low heat
  • 8. Let cool - approx 1 min
  • 9. Use stick blender until smooth
  • 10. Add buttermilk bit by bit while mixing
  • 11. Add white pepper
  • 12. Add heavy cream bit by bit while mixing
  • 13. Season to taste and garnish with fresh chives
  • 14. Serve immediately

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