Leek and Potato Soup

Potato and Leek Soup (Vichyssoise) with croutons

Potato and Leek Soup (Vichyssoise) with croutons

Recipe by GeeDeeCourse: SoupsCuisine: britishDifficulty: Easy


Prep time


Cooking time




Total time



An absolute favourite in the soup category that is so simple to make, full of flavour and served with Croutons.


  • 2 slices White Bread Thick Sliced

  • Butter

  • 700 grams Potatoes

  • 1 Leek

  • 1 Onion

  • 1.2 litres Vegetable Stock or Chicken Stock

  • 2 Bay Leaves

  • 2 chives chopped

  • 150 grams Fresh Fromage Frais optional


  • Prepare the Croutons.
  • Preheat the oven to 350 F/175 C
  • Trim the crusts off of the bread and brush both sides with melted butter.
  • Cut into slices the same thickness as the bread, and then cut the slices the same thickness again so you end up with small cubes.
  • Lay out on a flat baking tray and place in the oven for around 15 mins or until golden brown.
  • Leave to cool.
  • The Soup
  • Place the chopped onion and leek in a large saucepan with the bay leaves sweat them of in a knob of butter, when they have softened down add 150ml of the stock.
  • Bring to the boil, cover and simmer for 5 minutes.
  • Add the potato and the remaining stock and season lightly.
  • Bring to the boil, cover and simmer for 25 minutes until tender.
  • Pick out bay leaves and transfer the mixture to a food processor or blender.
  • Blend until nice and smooth and return to the saucepan.
  • (Blend in the fromage frais, if you want to), and reheat gently do not let the soup boil at this stage.
  • Adjust the seasoning if necessary.
  • Serve topped with the chopped chives and a handful of croutons.
  • This soup can be cooled to room temperature, covered with clingfilm, and placed in the refrigerator to cool right of, and then served as a delightful summer starter.

Recipe Video