Vichyssoise (Potato and Leek) Soup Recipe
Vichyssoise – as it’s known in France – or potato and leek soup to the rest of us, is a comforting soup with a mild flavour. Lots of recipes use a lot of potatoes (sometimes up to 8!) but I find that makes the soup taste quite bland, as it uses the leeks only as a seasoning. This version draws its flavours from the leek, garlic and onion, while the potato provides a savoury density to the soup.
- 60 gms butter
- 1 tbs Italian olive oil
- 2 cloves garlic, minced
- 4 small leeks (about 2 cups sliced)
- 1 onion, finely chopped
- Salt/pepper to taste
- 2 large potatoes, thinly sliced
- 1.5 litres chicken stock
- 100 mls cream (optional)
- Extra cream to dollop on top if desired
- Snipped chives or parsley to garnish
Wash leeks well and cut into very thin slices using a mandolin or sharp knife. Heat the butter and oil in a heavy based saucepan over medium heat. When melted, reduce the heat to low and add the leeks, onion, garlic, and some salt and pepper. Sweat the vegetables until soft, but do not allow them to brown.
Add the stock and potatoes and cook until all the vegetables are tender (about 10-15 minutes), then put through a fine sieve or cool slightly and blend until smooth in an electric blender.
Adjust your seasonings (you might need a good dose of pepper at this point) and when soup is cold stir in the cream. The cream makes the soup richer but it’s beautiful without it, so it’s up to you. If you’re vegan just leave it out.
Top with spoonful of whipped cream or sour cream and sprinkle with finely snipped chives or parsley before serving.
Serve hot or well chilled.
Variation: Add 1 teaspoon of finely chopped fresh rosemary, thyme or lemon thyme to the leeks when sweating.