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