EN DE FR ES PT IT
Light Leek and Potato Soup (Vichyssoise Style)
Recipe

Light Leek and Potato Soup (Vichyssoise Style)

Starter • France

This leek and potato soup keeps the classic vichyssoise character but uses modest cream and plenty of leeks for a wholesome, everyday starter. Blend until smooth, then finish with a touch of crème fraîche and chives.

Why smarter

Uses more leeks and less cream for flavor and volume with fewer calories, relies on gentle sweating (not browning) for a clean, classic taste, and keeps sodium in check by using low-salt stock and herbs for lift.

Chef tip

For the smoothest texture, blend thoroughly and pass through a fine sieve if you want a truly restaurant-silky finish—especially if serving chilled.

Soft line

Serve with a small slice of wholegrain bread for a balanced, light French-style start.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Leeks (white and pale green parts), well washed and sliced 450.000 g Leeks About 3 medium
2 Olive oil 1.000 tbsp Olive oil
3 Unsalted butter 10.000 g Butter Optional but traditional for flavor
4 Garlic clove, minced 1.000 clove Garlic
5 Potatoes, peeled and diced (waxy or all-purpose) 400.000 g Potatoes Yukon Gold/Charlotte-style works well
6 Low-salt vegetable or chicken stock 900.000 ml Stock
7 Bay leaf 1.000 Bay leaf
8 Fresh thyme (sprigs) or 1/2 tsp dried thyme 2.000 sprigs Thyme
9 Crème fraîche (or light cream) to finish 60.000 g Crème fraîche Plus extra to garnish if desired
10 Cold milk or water, to adjust consistency (especially if serving chilled) 150.000 ml Milk or water Add as needed
11 Fine sea salt 0.500 tsp Salt Adjust to taste
12 Black pepper, freshly ground 0.250 tsp Black pepper Adjust to taste
13 Chives, finely sliced (to serve) 2.000 tbsp Chives
14 Fresh lemon juice (optional, to brighten) 1.000 tsp Lemon juice Use especially if serving chilled

Method

  1. Prepare the leeks: trim, halve lengthwise, and wash thoroughly to remove grit, then slice thinly.
  2. In a large saucepan, warm the olive oil and butter over medium-low heat. Add leeks with a pinch of salt and cook 10–12 minutes, stirring, until very soft but not browned.
  3. Stir in the garlic for 30 seconds. Add diced potatoes, stock, bay leaf, and thyme. Bring to a gentle simmer.
  4. Simmer 15–20 minutes, or until the potatoes are completely tender. Remove bay leaf and thyme sprigs.
  5. Blend until smooth (stick blender or countertop blender). If you want an extra-silky texture, pass through a fine sieve.
  6. Return to low heat and stir in the crème fraîche. Loosen with a little cold milk or water to your preferred consistency. Season with black pepper and additional salt if needed.
  7. Serve warm as a starter, or chill for at least 2 hours for a light vichyssoise-style soup. Taste again and add a little lemon juice if desired. Garnish with chives (and a small spoon of crème fraîche if you like).