Potato Soup

What's a main dish without an awesome side soup? I adore simple hearty soups; from tomato soups to broccoli soups and even to the famous mushroom soups. There is one super underrated soup which is not so well-known. The potato soup or as the French would call it "Vichyssoise Soup". Rumor has it that King Louis XV of France actually invented this soup.

This soup consists of 2 main ingredients: the potatoes and leeks. I had actually tried a few different varieties of potatoes and finally settled for yukon gold. Yukon gold is a more starchy potato. It adds a nice creaminess and smoothness to the soup. Be sure to get your hands on those. If you can't get your hands on those, white round potatoes are your best bet. Without much delay, let's get started with the recipe.


(Serve 8)

  • Unsalted Butter, 3 TBSP

  • Yellow Onion Finely Sliced, 1/2

  • Leeks White and Light Green Parts Only Coarsely Sliced, 4

  • Garlic Finely Minced, 3 Cloves

  • Yukon Gold Potatoes Peeled Coarsely Diced, 1 KG

  • Vegetable Stock, 1.5 L

  • Bay Leaves Halved, 2

  • Herbes de Provence, 1 TSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Cayenne, Pinch

  • Heavy Cream, 1 Cup

  • Parsley Finely Chopped, For Garnishing


  • Heavy Sauce Pot

  • Blender


  1. In a sauce pot over medium heat, add butter.

  2. Once butter has completely melted, add in onion and leeks.

  3. Saute until the onions are translucent and the leeks starts to soften.

  4. Add in garlic and potatoes.

  5. Saute until aromatic.

  6. Add in vegetable stock, bag leaves and herbes de provence.

  7. Stir to combine well.

  8. Bring it up to a simmer.

  9. Reduce the heat down to low.

  10. Cover and cook until the potatoes are fork tender.

  11. Taste and adjust for seasoning with salt, pepper and cayenne.

  12. Fish the bay leaves out and discard.

  13. Slowly and carefully transfer into a blender.

  14. *You may have to do it in batches.*

  15. Blitz until smooth.

  16. Return the soup back into the pot.

  17. Add in cream.

  18. Stir to combine well.

  19. If you like your soup to be thicker, continue cooking and reduce to the consistency as desired.

  20. If you like your soup to be thinner, add in more vegetable stock and cook as desired.

  21. Taste and adjust for final seasonings.

  22. Serve with a light garnish of parsley.

#potato #soup #leek

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