Most Simple: Potato Leek

Most Simple: Potato Leek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 large bunch leeks
  • 2 tablespoons unsalted butter
  • 6 red potatoes, cubed, peeled, if desired
  • 6 cups chicken stock
  • ¾ cup milk, light or heavy cream
  • ½ teaspoon ground nutmeg, or more to taste
  • ¼ teaspoon black pepper, or more to taste
  • Fresh chives
  1. Trim the root off the leeks and remove all but 2 inches of the green part. Julienne the remaining leeks and wash in several changes of hot water, being sure to get rid of any sand. Drain well in a colander.
  2. Heat a large stockpot over a medium low flame and add the butter. When the butter has melted, add the leeks and cook, covered, for about 15 minutes or until they have softened.
  3. Raise the flame to high, add the potatoes and stock and bring to a boil. Reduce heat to low and cook, partially covered, about 25 minutes or until the potatoes are tender.
  4. Transfer the solids to a blender or food processor fitted with a steel blade and puree, gradually adding broth. Add milk or cream, nutmeg and black pepper.
  5. Serve garnished with chives.


In the chilled form, this soup is called Vichyssoise. Before adding milk or cream, chill it for at least 2 hours. Add milk or cream just prior to serving.