The Recipe Room

This rich, creamy potato and leek soup is a classic French dish which can be served either hot or cold.  When served cold, the French call it vichyssoise, which certainly sounds a lot better than cold leek soup!  In any case, it’s equally delicious either way, even if the whipped cream, butter and milk probably do make it somewhat fattening.  If you’re on a diet, you can substitute the whipped cream for evaporated skim milk and either eliminate the butter or replace it with a bit of extra virgin olive oil.

It’s very important to make sure you don’t boil the soup after adding the cream, as this will cause it to curdle.  The same precaution needs to be taken when reheating.  This rule applies of course to any recipe with cream or milk.  For a vegan-friendly version, I imagine you can substitute the cream, butter and milk for soy or rice versions of the same, although I’ve never tried this, so I can’t guarantee the results.

What you’re going to need:

• 3 medium-sized potatoes, peeled and thinly sliced
• 3 medium-sized leeks, washed thoroughly and thinly sliced (do not use the tough, dark green part)
• 1 litre vegetable broth
• 300ml cold water
• 125ml whipping cream (add up to an  extra 125ml of milk if you like your soup thin)
• 2 tbsp. butter
• 2 tsp. salt
• 1/2 tsp. pepper
• chopped chives to garnish

What you have to do:       

1. Combine the potatoes, leeks, vegetable broth, and water in a large heavy pot or saucepan.
2. Cover the pot and bring to the boil over medium-high heat.
3. Reduce the heat to a simmer and cook for 35 to 45 minutes, or until the vegetables are tender.
4. Without draining off the broth, mash the vegetables in the pan with a vegetable (potato) masher until they are fairly smooth. (If they do not mash easily, the soup has not cooked long enough. In this case, let it simmer for 10 to 15 minutes longer.)
5. Add the cream, butter, salt, and pepper.
6. Heat the soup just to the boiling point, but don’t let it boil.
7. Serve the soup in bowls and garnish with the chopped chives.

Note: If you want a bit of spice in your soup, try this pumpkin soup with curry and Garam Masala.

Preparation Time:  15 minutes

Cooking Time: 1 hour

Serves:  4

Difficulty: Easy