Potato and Leek Soup

Potato and leek soup is made from potatoes, leeks, chicken broth and heavy cream. It’s an Americanized version of vichyssoise, the French soup that uses the same ingredients, but is typically served chilled. Andrew Zimmern puts a sophisticated take on the otherwise simple potato and leek soup with fresh, fragrant herbs like thyme, tarragon and parsley, along with wintry vegetables such as onion and fennel. For a Tuscan twist, up the leek-to-potato ratio and add vermouth and dry white wine. Whether you’re looking for an easy dinner, or simply want to master a French classic, our guide to potato and leek soup has all the recipes you’ll need.

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Potato-Leek Soup Recipes

Potato and leek soup is a classic, typically made with just potatoes, leeks, chicken broth and heavy cream. This Americanized soup is a version of a French dish called Vichyssoise, made with the same ingredients but typically eaten chilled. Andrew Zimmern puts a sophisticated take on potato and leek soup by adding fragrant herbs like thyme, tarragon and parsley, along with wintery vegetables like onion and fennel. Put a Tuscan twist on this soup by upping the leek to potato ratio and adding vermouth and dry white wine. Whether you’re looking for an easy dinner or want to master a French classic, our guide to potato and leek soup has all the recipes you need.

Potato and Leek Soup

Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French soup served hot with salad and crusty bread. Slideshow:  Warming Soups 

Cream of Leek and Potato Soup

This silky-smooth pureed soup may sound like an Escoffier classic, but its taste is purely Tuscan. Chef Lauren Kiino, a firm believer in whole-vegetable cooking, uses more of the leek greens than any French chef would tolerate, for tons of gentle leek flavor. Kiino also stirs in a little crème fraîche. "But the Italian spirit is still the same," she says. Slideshow:  Italian Soups