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Leek & Potato Soup

Leek & Potato Soup

We’ve all been there…

Ah, soups! My motto for the recipes I share with you on the blog is simplicity and taste, just like my latest Cauliflower gratin recipe. I hate it when I browse through the ingredient list of a recipe and I found that one ingredient nobody has at home, hard to find at the small grocery store next door, and of which you will need only half of an ounce. *facepalm*

So, because I have been ill for the last few days (I won the cold + sore throat lottery – hello January!), “soups” sounded to me like a sweet, warm melody and I have been cooking a lot of them. I asked you on my Instagram if you wanted me to share the recipe of my Vichyssoise (the French name for the leek and potato soup) and the answer was 100% yes, so here you are…

My Leek & Potato Soup recipe

How can so earthy and cheap ingredients like leeks and potatoes make such a fragrant and delicate soup? I have no idea. But I am sure you will love its warm and nourishing properties as much as I do. Simply follow the guide for a soul-warmer soup.

for 2-4 persons

  • 2 leeks
  • 3 medium potatoes
  • 1 onion
  • 20mL of liquid sour cream
  • 10g butter
  • 1L water
  • salt, pepper


  1. Peel and chop the leeks, potatoes, and onion.
  2. Pour the butter and the vegetables in a soup pan, close the pan with a lid and cook over low heat for 10 minutes until the vegetables become tender and slightly brown. Stir often as onions and leeks burn easily.
  3. Add the water, bring it to a boil and cook over low heat until the potatoes are tender (they are tender enough when they break as you dock them).
  4. Blend the soup until you get a smooth consistency.
  5. Add the cream for a… erm.. creamy texture, and a bit of salt and pepper. Enjoy!


Isn’t it the best comfort food? The Leek & Potato soup is healthy, cheap, requires almost nothing to make and, most of all is delicious! Why don’t you try immediately this Winter-perfect recipe and let me know if you like it?

N.B: I got inspired by the Soupes Simplissimes cookbook but I modified the quantities for a healthier version. It is from the same collection as the book I used for the recipe of the Galette Charentaise.

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