Leek & potato (Vichyssoise)

⇐ Soups

According to Larousse Gastronomique vichyssoise is 'a leek and potato soup thickened with fresh cream and served cold, garnished with chopped chives'. I, however, prefer it hot.

I prefer liquidising and sieving for smooth soup, but leaving chunky is also fine.

Ingredients

50g butter

500g leeks

250g potatoes, preferably not waxy

600ml water, or vegetable stock (cube or similar is fine)

75ml cream

salt and (preferably white) pepper

Method

1. Discard the coarsest green parts of leek, clean well and thinly slice. Peel and thinly slice potatoes. Melt the butter in a largish pan, throw in the leeks and potato, cover with a lid and sweat on low heat for 10 minutes without colouring
2. Add the water or stock, bring to the boil and simmer gently, loosely covered, for 20 minutes until vegetables are cooked.
3. Allow to cool a little, then liquidise. Stir in the cream. If the soup seems to be too thick add a little milk, water or stock. Reheat without boiling and season with salt and pepper - if you didn't use a stock cube it may need a good teaspoon of salt

Book of Soups New Covent Garden Soup Company

leek potato

Leek & potato soup