Leek Potato Soup

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recipe by Peter from Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
  • Calories icon
based on 3 ratings

This Leek Potato Soup, or Vichyssoise, can be served warm on a chilly autumn night or served cold in the summer — whatever you prefer. If you want to be a complete rebel and eat it cold in the winter, that's perfectly fine too. Fun fact: In the 1963 film Fun in Acapulco, Mike Windgren (played by Elvis Presley) and Maximilion Dauphin (played by Paul Lukas), discuss the perfect serving temperature and agree that “Vichyssoise must be served at 40 degrees, not warmer and not colder.” This recipe is a Drop-ified adaptation of an old Alton Brown recipe.

Inspired by: http://www.foodnetwork.com/recipes/alton-brown/leek-potato-soup-recipe.html

recipe updated Oct 17, 2019


  • Unsalted butter icon
    Unsalted butter
    3 tbsp (about 43.2 g)
  • Leek icon
    454 g (about 5)
  • Kosher salt icon
    Kosher salt
    1 tsp (about 2.85 g)
  • Potato icon
    397.25 g (about 2 ⅓)
  • Vegetable stock icon
    Vegetable stock
    908 g (about 3 ¾ cups)
  • Buttermilk icon
    1 cup (about 240 g)
  • White pepper icon
    White pepper
    ½ tsp (about 1.07 g)
  • Heavy cream icon
    Heavy cream
    1 cup (about 240 g)
  • Fresh chives icon
    Fresh chives
    1 tbsp (about 3 g)


  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Medium bowl
  • kCook icon Large saucepan

Step preview

  1. Add unsalted butter to a clean large saucepan
  2. Melt gently until completely melted - 150°C, medium heat
  3. Replace on drop
  4. Add leek and kosher salt to the large saucepan
  5. Replace until tender while stirring occasionally - 20 min, 135°C, low heat
  6. Add potato and vegetable stock to the large saucepan
  7. Heat until boiling - 175°C, medium heat
  8. Simmer - 45 min, 150°C, low heat
  9. Let cool - approx 1 min
  10. Purée with stick blender until smooth
  11. Add buttermilk to the large saucepan bit by bit while mixing
  12. Add white pepper to the large saucepan
  13. Add heavy cream to the large saucepan bit by bit while mixing
  14. Serve immediately
  15. Season to taste
  16. Garnish with fresh chives
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