Quick Facts
Time: 30 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot (stovetop, immersion blend) • Diet: Vegetarian, GF, DF-friendly
Introduction
Potato Soup is the answer when you want dinner to feel like a hug without babysitting the stove. This vichyssoise-style take blends tender leeks and buttery potatoes into an ultra-smooth bowl you can serve hot with a swirl of olive oil and thyme—or chill for a classic, elegant cold soup vibe. The flavor skews gentle and comforting: sweet, mellow leeks; creamy potatoes; a whisper of garlic and thyme; and just enough pepper to keep it interesting. Texture is the star—silky, spoon-coating, never gluey. It’s perfect for weeknights, make-ahead lunches, and budget-friendly meals that still feel special.
check out more potato soup recipes or all variatons of soup recipes
Why You’ll Love It
- Weeknight-easy: clear timing, minimal prep, one pot.
- Flexible: garnish hot with herbs or chill for vichyssoise—your call.
- Balanced flavor: mellow leek sweetness + thyme + pepper + optional lemon.
- Great leftovers: thickens gently; reheats or chills beautifully.
Potato Soup (Leek Vichyssoise-Style) — Cozy, Reliable, Weeknight-Ready
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Ultra-smooth, vichyssoise-style potato leek soup that’s cozy, weeknight-easy, and budget-friendly. Serve hot with a swirl of olive oil and chives, or chill for a classic, elegant cold soup. Vegetarian, naturally gluten-free, and dairy-free–friendly.
Ingredients
2 Tbsp olive oil
3 large leeks (white & light green only), thinly sliced (about 5 cups)
2 garlic cloves, minced
1½ lb Yukon Gold potatoes, peeled and ½-inch diced
5 cups low-sodium vegetable stock
1 tsp fine sea salt, plus more to taste
½ tsp freshly ground black pepper
2–3 thyme sprigs (or ½ tsp dried)
½ cup unsweetened oat milk or whole milk (stirred in off heat)
2 Tbsp extra-virgin olive oil, for finishing
2 Tbsp thinly sliced chives, for serving
Optional: squeeze of lemon to brighten
Instructions
Prep (5 min): Rinse sliced leeks well to remove grit. Dice potatoes evenly.
Sweat aromatics (6–8 min): Warm 2 Tbsp olive oil in a heavy pot over medium heat. Add leeks + a pinch of salt; cook until tender and sweet but not browned. Stir in garlic for 30 seconds.
Simmer (12–14 min): Add potatoes, stock, thyme, 1 tsp salt, and pepper. Bring to a lively simmer, then reduce heat; cook until potatoes are fork-tender.
Blend (2–3 min): Remove thyme. Blend with an immersion blender until ultra-smooth (or carefully in batches in a vented countertop blender).
Finish (1–2 min): Off heat, stir in milk/oat milk. Taste and adjust salt/pepper; add a squeeze of lemon if you like.
Serve: Ladle hot and finish with a drizzle of olive oil and chives. For chilled service, cool completely, refrigerate until very cold, then thin with a splash of stock if needed.
Doneness cues: Potatoes are tender; soup coats the back of a spoon; surface looks glossy after finishing oil.
Notes
Substitutions: 1 cup sliced onion or a shallot can sub for some leeks. Russet potatoes work but blend briefly to avoid gumminess. Plant milk keeps it dairy-free; or skip milk and add a bit more finishing oil. Thyme → dill or parsley; chives → scallions.
Equipment: 6–7 qt pot or Dutch oven; immersion blender preferred. Optional fine-mesh strainer for restaurant-smooth texture.
Make-Ahead/Storage: Refrigerate 3–4 days (thickens slightly; loosen with stock/water). Freeze up to 3 months before adding milk; stir in fresh milk after reheating. Reheat gently—avoid boiling.
Troubleshooting: Too salty? Add unsalted stock/water or a squeeze of lemon. Too bland? Salt in small pinches and finish with lemon/herbs. Too thin? Simmer uncovered to reduce. Gummy? Use Yukon Golds and avoid over-blending.
Variations: Lemony Herb (lemon zest/juice + dill/parsley), Spicy Chipotle (1 tsp chipotle in adobo + touch of honey/lime), Creamy Parmesan (½ cup grated Parmesan + splash more milk).
Pairings: Warm baguette, arugula salad, or roasted carrots.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot, stovetop, immersion blend
- Cuisine: French-inspired / American
Ingredients
- 2 Tbsp olive oil
- 3 large leeks (white & light green only), thinly sliced (about 5 cups)
- 2 garlic cloves, minced
- 1½ lb Yukon Gold potatoes, peeled and diced ½-inch
- 5 cups low-sodium vegetable stock
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- 2–3 thyme sprigs (or ½ tsp dried)
- ½ cup unsweetened oat milk or whole milk (off heat)
- 2 Tbsp extra-virgin olive oil (finish)
- 2 Tbsp thinly sliced chives, for serving
- Optional: squeeze of lemon to brighten
What each ingredient does:
Olive oil: clean sauté and rich finish. Leeks: sweet, aromatic base. Garlic: savory depth. Potatoes: creamy body without heavy cream. Stock: carries flavor. Salt/pepper: definition and warmth. Thyme: gentle herbal backbone. Milk/oat milk: silk. Olive oil (finish): gloss and flavor. Chives: fresh bite. Lemon: lifts richness at the end.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add a shallot for extra sweetness or swap in 1 cup sliced onions if short on leeks.
- Potatoes: Yukon Golds blend velvety; russets work but can get slightly pasty—blend briefly.
- Liquids: for dairy-free, stick with oat/almond milk or skip and finish with more olive oil.
- Herbs: thyme → dill or parsley; chives → scallions.
- Budget/time savers: use pre-sliced frozen leeks; boxed stock; pre-peeled potatoes if you must.
Equipment Notes
A heavy 6–7 qt pot or Dutch oven keeps heat even. An immersion blender is safest for hot blending; a countertop blender works if you vent and blend in batches. A fine mesh strainer is optional for extra restaurant-smooth results. Ladle, measuring cup, and heatproof spatula keep the process tidy.
Step-by-Step
- Prep smart (5 min): Slice leeks thin and rinse well to remove grit; dice potatoes evenly for even cooking.
- Sweat aromatics (6–8 min): Warm olive oil over medium. Add leeks, a pinch of salt. Cook until tender and sweet, not brown—soft leeks mean a smoother soup. Stir in garlic for 30 seconds.
- Simmer the base (12–14 min): Add potatoes, stock, thyme, salt, and pepper. Bring to a lively simmer, then reduce heat. Cook until potatoes are fork-tender but not falling apart.
- Blend for silk (2–3 min): Remove thyme. Blend with an immersion blender until ultra-smooth. (Countertop: work in small batches, vent lid, cover with a towel.)
- Finish (1–2 min): Off heat, stir in milk/oat milk. Taste; add salt, pepper, and a squeeze of lemon if you like.
- Serve hot or cold: Ladle into bowls, drizzle olive oil, scatter chives. To serve chilled, cool, then refrigerate until very cold; adjust thickness with a splash of stock.
Doneness cues: Potatoes are fully tender; soup coats the back of a spoon; surface glossy after finishing oil.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook up to 2 days in advance; keep garnishes separate.
- Fridge: 3–4 days; soup thickens—loosen with stock or water when reheating.
- Freeze: Up to 3 months without the milk added; stir in fresh milk after reheating.
- Reheat: Low heat on stovetop, splash of stock/water, gentle stir; avoid boiling.
How to Lighten / Make It Creamy
- Lighten: Use all stock and finish with lemon + herbs instead of milk. Add 1 cup cauliflower florets with potatoes for lighter body.
- Extra creamy: Blend very smooth and add ¼ cup oat milk or evaporated milk off heat. Temper any dairy to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: olive oil croutons, toasted pumpkin seeds.
Fresh: chives, dill, parsley, lemon zest.
Tang/Heat: lemon squeeze, white wine vinegar, chili flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Great with warm baguette, simple arugula salad, or roasted carrots. Try alongside Cheesy Potato Soup for a cozy soup night, pair with Potato Chowder Soup next time, or bookmark Sauerkraut Soup for zingy days.
Scaling the Recipe
Double in an 8–9 qt pot; keep the surface at a gentle simmer to prevent scorching. Cool large batches quickly in shallow containers. Halve easily; blend less to avoid gumminess.
Nutrition & Dietary Notes
Balanced carbs and fiber from potatoes and leeks; naturally gluten-free if stock is GF. Vegetarian by default; dairy-free if finished with olive oil or oat milk.
Troubleshooting
- Too salty? Add unsalted stock/water or a squeeze of lemon.
- Too bland? Add salt in small pinches + lemon and fresh herbs.
- Too watery? Simmer uncovered to reduce or blend a bit longer.
- Gummy texture? Blend briefly and avoid overcooking russets; use Yukon Golds.
FAQs
Can I use frozen or precut ingredients? Yes—frozen leeks and pre-diced potatoes work; simmer until tender.
Best swaps for leeks? Use mild onions or a mix of onions + scallions.
How do I keep it from drying out when reheating? Add a splash of stock and warm gently.
Dairy-free or gluten-free? Finish with olive oil or plant milk; verify stock is GF.
How long does it keep or freeze? 3–4 days refrigerated; freeze up to 3 months without dairy.
Variations
- Lemony Herb: Finish with zest + juice and a handful of dill/parsley.
- Spicy Chipotle: Blend in 1 tsp chipotle in adobo; balance with honey + lime.
- Creamy Parmesan: Stir in ½ cup grated Parmesan and a splash more milk.
Chef Notes / Test Kitchen Tips
Two things move the needle: sweating leeks without browning (sweet, clean base) and salting in stages. Keep the simmer gentle (potatoes stay silky) and add dairy off heat. Expect it to be done between 18–22 minutes of simmer time once the pot’s bubbling.
Conclusion
When schedules are tight, this Potato Soup delivers soothing flavor and a luxurious texture with pantry ingredients. It keeps 3–4 days, so tomorrow’s lunch is solved. If you made it, leave a rating and try our cozy smoky Potato Soup or Potato Soup with Carrot & Ginger next.
