(Vichyssoise) Leek and Potato Soup

Jo Zimny


Vichyssoise or Leek and Potato Soup is one of my all time favourites. This particular recipe uses no milk. It is creamy and delicious. I had a bowl this morning and squeezed a little lemon juice in mine, it gave the soup another layer of flavour. I love this recipe.

★★★★★ 1 vote
15 Min
20 Min


2 Tbsp
coconut oil
4 large
leeks, cut into little circles and rinsed
3 c
sweet onion
1/2 tsp
sea salt
4 clove
garlic, minced
4 large
yukon gold potatoes, diced
8 c
stock, i used chicken
4 tsp
rosemary leaves chopped small
1 small
lemon, juice of.
1 1/2 c
cream (optional)

How to Make (Vichyssoise) Leek and Potato Soup


  • 1Heat up a large soup pot and melt the coconut oil over medium heat.
  • 2Add the cleaned leeks, onion and sea salt. Saute for about 5 minutes. Stir often until the leeks and onions are transparent.
  • 3Add the garlic and stir well. Saute for 1 more minute.
  • 4Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
  • 5Remove the soup from the heat, add the cream (if using) rosemary and with a stick blender puree the soup until its totally smooth.
  • 6Serve this warm with your favorite crusty bread and if you like a splash of lemon. I love the soup with a little lemon.
  • 7Enjoy.

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About (Vichyssoise) Leek and Potato Soup

Course/Dish: Soups, Potatoes, Cream Soups
Other Tag: Healthy
Hashtags: #lemon, #leeks, #rosemary