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Recipe

Vichyssoise

80 min • 4 to 6 servings •
David
Creamy potato soup in a white bowl, garnished with black pepper, placed on a wooden countertop near a spoon and kitchen towel.

Leonardo da Vinci said “simplicity is the ultimate sophistication.” That makes this gorgeous, simple soup fabulously sophisticated.

Ready

  • 4 big leeks, washed well and sliced (don’t use the tough green ends)
  • 1½ lbs of potatoes, peeled and cut into small chunks
  • 1 quart or so of chicken broth or water
  • Milk (optional)
  • 1 cup of double cream (whipping cream)
  • 2 oz Butter
  • Salt and pepper

    • Set

  • A big soup pot
  • Blender
  • Whisk

    • Go!

  • Heat the pot and melt the butter.
  • Add the leeks and sweat for around 15 minutes.
  • Keep the heat low, stir occasionally and don’t let them burn.
  • Add the potatoes and the chicken broth. You can use part broth, part water and, if you want it extra creamy, some milk too.
  • Let the soup simmer for around 45 minutes.
  • Season with salt and pepper.
  • Blend with a hand blender (off the heat).
  • Over a low heat, whisk in the cream.
  • Serve hot or cold.

    • Recommendations

    I like serving my soup with a few drops of olive oil and a dollop of soured cream.
    If you want to be extra fancy (and, perhaps, less sophisticated) chopped chives or chopped parsley look pretty.
    Click here for more satisfying soup recipes.

    leek potatoes soup vegetarian

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