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–+ servings
Amanda Patel

Potato Soup (Vichyssoise-Style, Hot or Cold)

This vichyssoise-style potato soup transforms humble leeks and potatoes into a silky, restaurant-smooth dish. Serve it steaming hot with thyme and olive oil, or chilled for a refined, elegant starter. Comforting, flexible, and weeknight-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American, French-inspired
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 3 leeks (white and light green parts), thinly sliced and rinsed
  • 2 cloves garlic, minced
  • 1.5 lb Yukon Gold potatoes, peeled and diced
  • 5 cups low-sodium vegetable stock
  • 2–3 sprigs thyme
  • 1 tsp kosher salt (plus more to taste)
  • 0.5 tsp black pepper
  • 0.5 cup dairy or plant milk (add off heat)
  • olive oil, chives, lemon wedge for garnish

Equipment

  • heavy-bottomed pot or Dutch oven
  • immersion blender Preferred for safety with hot soup
  • ladle
  • fine mesh strainer Optional, for ultra-smooth texture
  • cutting board and knife

Method
 

  1. Heat olive oil over medium heat. Add sliced leeks and a pinch of salt. Cook for 6–8 minutes until softened and sweet without browning. Add garlic and cook for 30 seconds.
  2. Add diced potatoes, vegetable stock, thyme sprigs, salt, and pepper. Bring to a simmer, reduce heat to medium-low, and cook for 12–14 minutes until potatoes are fork-tender.
  3. Remove thyme sprigs. Use an immersion blender to blend the soup until completely smooth. Add stock in splashes (2–3 Tbsp at a time) if too thick.
  4. Off heat, stir in milk. Taste and adjust seasoning with more salt or pepper. Add a squeeze of lemon for brightness. Garnish with a swirl of olive oil and chopped chives.
  5. Serve hot, or chill uncovered for 15 minutes then refrigerate 2–3 hours for a vichyssoise-style cold soup. Finish chilled soup with fresh lemon before serving.

Nutrition

Calories: 190kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 480mgPotassium: 650mgFiber: 3gSugar: 3gVitamin A: 110IUVitamin C: 17mgCalcium: 35mgIron: 1.2mg

Notes

Make-ahead friendly and versatile: serve hot or chilled. For extra creaminess, stir in yogurt or oat milk. Store up to 4 days or freeze for 3 months. Reheat gently with a splash of stock. Garnish with lemon, herbs, or croutons for a three-second upgrade.

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