A pot of soup simmering on the stove is so cozy to me. This leek and potato soup recipe is a type of vichyssoise (more on that soon). I added blue cheese and garlic to this recipe to make it my own—and it is soooo good. It’s one of my favorite recipes for the holiday season because it’s savory. creamy, and very flavorful.
Vichyssoise is typically pureed, but I love leaving some potato pieces intact for texture. This soup makes a great Thanksgiving recipe—and it even tastes better the next day! I know because I recently had a friend visiting from out of town, and we enjoyed the leftovers for breakfast. Maybe you will too!
First things first: What the heck is vichyssoise?
If you look up “vichyssoise,” you’ll probably find out that it’s a classic French soup made from leeks, potatoes, and cream. But here’s a fun little fact for you—it was actually invented in the United States! Chef Louis Diat, born in France in the late 1800s, developed the recipe when he worked at the Ritz Carlton Hotel in New York. It was inspired by his mom, who used to pour cold milk into leftover potato leek soup for him after school. Isn’t that a sweet story?! Vichyssoise is usually served chilled, but this warm version is so comforting this time of year.
What pairs well with vichyssoise?
This soup pairs beautifully with crusty bread, a crisp green salad, or even a roast chicken or turkey dinner. For a more casual serving, ladle it into mugs and let guests enjoy it with crostini! Some of my favorites are my Sweet Cherry and Nectarine Crostini, my Roasted Wild Mushroom Crostini with Garlic Basil Ricotta, and my Pickled Grape and Goat Cheese Crostini Recipe.
How to Make the Perfect Potato Leek Soup
Can I use milk instead of cream in potato and leek soup?
You certainly can! Your soup will be lighter and less rich if you opt for milk, though. I prefer to use half cream and half broth for that velvety texture. I promise it’s not too heavy! If you do go for milk, I recommend using whole milk.
Can you freeze potato leek soup to have later?
This soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers, leaving a bit of room for expansion. It will keep for up to 3 months. When reheating, warm it gently over low heat and whisk in a little cream or broth to bring back the silky texture.
What is an immersion blender? What can you use to purée soup if you don’t have an immersion blender?
An immersion blender is a handheld stick blender that lets you puree soups and other recipes right in the pot—no pouring or transferring required. If you don’t have an immersion blender at home, you can ladle the soup into a blender in batches. Just remember to leave the lid slightly ajar so the steam can escape safely.
Tips and Tricks: How to Chop Fresh Thyme
Thyme adds so much herbaceous depth to this leek and garlic soup—and it’s easy to prepare! Here’s how.
Wash and Dry
Rinse the thyme sprigs under cold water and pat them completely dry with a towel.
Remove the Leaves
Hold the top of the stem and run your fingers downward against the grain—the tiny leaves will fall right off. You can also do this with a fork if you don’t like using your fingers! Just run a fork up the stem to gently dislodge the leaves. Discard the stem.
To chop, or not to chop… that is the question!
Thyme leaves are very small as-is. But if you want finer pieces, you can give them a quick chop with a sharp knife. Gather the stripped leaves into a pile on a cutting board and use a sharp chef’s knife to chop. Make sure not to over-chop!
What if I don’t like blue cheese? Can I make this soup without the blue cheese?
Yep, blue cheese has a divisive flavor. You either love it or you hate it! If blue cheese isn’t your thing, you can replace it with goat cheese or ricotta. Each option changes the flavor of the soup a little bit—but all of them are delicious in their own way!
Hungry for more soup? Check out some of my other cozy soup recipes!
Festive Leek and Potato Soup Recipe with Blue Cheese and Roasted Garlic
This festive potato leek soup with blue cheese and roasted garlic is super comforting. Creamy, flavorful, and perfect for the holidays.
Ingredients
Instructions
- Preheat your oven to 375 °F. Cut the top off the whole garlic head. Place the garlic, cut-side-up, on a piece of aluminum foil. Drizzle with 1 teaspoon of olive oil, wrap loosely, and roast in the oven for about 30 minutes, or until soft and fragrant. Set aside to cool.
- In a large pot, melt the butter and 1 tablespoon of oil over medium heat. Add the leeks, onion, celery, fennel seed, white pepper, and salt, sautéing gently until softened and aromatic (about 10 minutes).
- Add the diced potatoes and fresh thyme, stirring to combine.
- Pour in the broth and bring to a very low simmer. Let it all cook uncovered for about 15 minutes. Halfway through, squeeze the roasted garlic out of its skin and add 4-6 cloves to the pot.
- When the potatoes are nice and tender, turn off the heat. Add the cheese and let it melt in.
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, feel free to blend just part of the soup.
- Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with the fresh herbs, and drizzle with a little olive oil. Serve with crusty bread, salted butter and the remaining roasted garlic. Enjoy!
