📝 About This Recipe
Inspired by the classic French Vichyssoise but served warm for ultimate comfort, this soup is the quintessential soul-warmer. We celebrate the humble leek by sweating it slowly in butter to coax out its natural sweetness, pairing it with starchy Russet potatoes for a texture that is naturally creamy without being heavy. Finished with a touch of fresh thyme and a swirl of heavy cream, this dish is a masterclass in how simple, high-quality ingredients can create a sophisticated and deeply satisfying meal.
🥗 Ingredients
The Aromatics
- 4 tablespoons Unsalted Butter (high quality European-style preferred)
- 3 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 3 cloves Garlic (minced)
- 1/2 cup Yellow Onion (finely diced)
The Base
- 2 pounds Russet Potatoes (peeled and cut into 1-inch cubes)
- 6 cups Chicken or Vegetable Stock (low-sodium)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 pieces Bay Leaves (dried)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, for a smooth look and floral heat)
Finishing Touches
- 1/2 cup Heavy Cream (at room temperature)
- 2 tablespoons Fresh Chives (finely minced for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed to brighten the flavors)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Prepare the leeks by trimming the dark green tops and the roots. Slice the white and light green parts into thin rounds. Place them in a bowl of cold water, swish to remove grit, and drain well.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until foaming.
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3
Add the sliced leeks and diced onion to the pot. Sauté slowly for about 10-12 minutes, stirring occasionally. You want them soft and translucent, but do not let them brown, as this will change the color and flavor of the soup.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Deglaze the pot with the white wine, scraping up any bits from the bottom. Let the wine reduce by half, about 2 minutes.
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6
Add the cubed Russet potatoes, chicken stock, bay leaves, thyme sprigs, salt, and white pepper. Increase the heat to medium-high and bring to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 20-25 minutes. The potatoes are ready when they fall apart easily when pierced with a fork.
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8
Remove the pot from the heat. Carefully fish out the bay leaves and the thyme sprigs and discard them.
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9
Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer to a stand blender in batches, being careful not to overfill as hot liquid expands.
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10
Return the pureed soup to low heat. Stir in the heavy cream and lemon juice. The lemon juice is the 'secret' ingredient that cuts through the richness of the potatoes and cream.
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11
Taste the soup and adjust the seasoning with more salt or white pepper if necessary. If the soup is too thick, add a splash more stock to reach your desired consistency.
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12
Ladle the hot soup into warmed bowls. Garnish with a sprinkle of fresh chives, a drizzle of olive oil, and an extra crack of white pepper.
💡 Chef's Tips
Always use Russet or Yukon Gold potatoes; waxy potatoes like Red Bliss won't break down into that signature creamy texture. Leeks are notoriously sandy, so ensure you wash them after slicing to prevent any grit in your silky soup. Avoid browning the aromatics; the goal is a pale, elegant soup with a clean, sweet onion flavor. If using a stand blender, remove the center plastic piece of the lid and cover with a kitchen towel to allow steam to escape safely. For an even more luxurious texture, pass the pureed soup through a fine-mesh sieve (chinois) before adding the cream.
🍽️ Serving Suggestions
Serve with a warm, crusty baguette or sourdough loaf for dipping. A crisp, green side salad with a sharp Dijon vinaigrette balances the richness of the soup. Pair with a glass of the same dry white wine used in the recipe, like a chilled Sancerre. Top with crispy bacon bits or homemade garlic croutons for an added textural crunch. For a gourmet touch, add a few drops of truffle oil just before serving.