FLAVORS OF COMFORT & SIMPLICITY: “Vegetarian Leek & potato soup”

Leek and potato soup is also known as Vichyssoise and is believed to have originated in France though there are many other claims on the origin of this classic soup. Other regions that can claim its origin are Wales and Romania.

It’s a winter favorite when served hot. Spring & Fall  are also a good time to make this soup for those cool rainy days, but also this soup  can be served cold and it’s perfect for a summer lunch or even on a picnic. So this is a delicious soup for the whole year round!

There are many variations of this recipe,  some include the addition of carrots, celery, and heavy cream to give it a very creamy consistency. Of course, you can serve it with croutons, crackers, or a spoon of sour cream or yogurt and some fresh chives or parsley to decorate it.

My version is quite simple and it’s still delicious!



  • 2 tablespoons of butter or oil

  • 4 potatoes peeled and diced

  • 4 leeks sliced

  • 2 garlic cloves crushed

  • 4 cups of vegetable stock (or you can use other soup stock)

  • Optional ingredient: 1 cup of heavy cream (but not necessary, this soup is very creamy). I rather serve this with a spoon of yogurt or sour cream instead.

  • Sal and pepper to taste.

  • I also like to add a pinch of nutmeg which goes quite nicely with the potatoes.


  • Melt the butter or heat the oil in  a pot and add the potatoes, leeks and garlic. Sautee gently for 5 minutes stirring constantly.

  • Then add the vegetable stock, bring to a boil and then reduce the heat, cover the pot and simmer for 20 minutes until the potatoes are cooked. (At this point you can add the heavy cream if you like)

  • Blend the soup with an immersion stick hand blender, in the food processor  or a regular blender in batches, until you get  a creamy consistency and return to a clean pot to warm and serve.

  • Decorate with sliced chives or fresh parsley and an optional spoon of yogurt or sour cream.

  • Enjoy!!!




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