Tags
cold soup, cream, fiesta friday, leeks, potatoes, Soup, vichyssoise
Soups do not get much easier than the classic French potato and leek soup. It can be served smooth or chunky and you even have a choice as to serve it hot, (in winter), as a creamy, nourishing bowl of steamy goodness, or cold, (in summer), as a refreshing and elegant starter. When served chilled it becomes the Franco-American classic, vichyssoise, which was invented in 1917 by the French chef Louis Diat, at the Ritz-Carlton Hotel in New York City.
It can be accompanied by various garnishes before serving from crispy fried bacon to croutons to mushrooms and various herbs such as chives, parsley, sage, tarragon or a combination. I like it with just a sprinkle of freshly snipped chives and some black pepper.
Serves 6
Ingredients:
2 tablespoons butter
5 or 6 leeks, white and light green parts only, thinly sliced
1 garlic clove, finely chopped
2 large potatoes, peeled and cubed
4 fresh thyme sprigs
750 ml / 3 cups chicken broth
250 ml / 1 cup heavy cream
Salt and freshly ground black pepper
Chives, freshly snipped
Preparation:
Melt the butter in a large pot over medium heat
Add the leeks and garlic and sauté until soft but not coloured
Add the potatoes, thyme and chicken broth and bring to a boil
Cover, reduce the heat to low and simmer for about 30 to 40 minutes
Season with salt and pepper
Remove the sprig of thyme and discard
Using a stick blender or a food mill or a food processor, puree until smooth *
Add the cream and stir well
If serving it hot, garnish with your desired topping and serve immediately
If serving it chilled, allow to come to room temperature then place in the refrigerator for at least several hours or preferably overnight
Ladle the cold soup into bowls and garnish with chives
Enjoy!
- you can puree all the soup, or only a portion if you want to have it slightly more chunky and rustic
Gerlinde @Sunnycovechef said:
The wonderful thing about this soup is that you can enjoy it hot or cold. I like that, although I have to admit, I never had it cold. I have to try it before the summer is over. Thank you for the recipe.
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Nadia said:
I love to serve it in smaller portions as a starter in summer. It is very nice in shot glasses or small tumblers as an “amuse bouche”.
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Osyth said:
I love the idea of serving it chilled in glasses in summer …. A lovely amuse bouche
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Nadia said:
Converted my husband to cold soup.
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Mad Dog said:
That sounds great cold – I’m a big fan of gazpacho and sopa de ajo in hot weather.
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Nadia said:
I love gazpacho!
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Mad Dog said:
Sorry, I meant to say ajoblanco (not sopa de ajo) – I think you’d like that too – it’s a white gazpacho:
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Nadia said:
I have never eaten that. Thanks for the link. Am trying it out this weekend.
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Mad Dog said:
Great – I hope you enjoy it 🙂
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Sumith Babu said:
Leek and potato soup!! Love it. Thanks for the share:))
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Nadia said:
Such a versatile classic.
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chefjulianna said:
Yum, I have always wanted to make this soup! Looks like it is time now – with your lovely recipe! 😀
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Nadia said:
Thank you. Do let me know how it turns out.
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michelleoblogoff said:
My favorite soup ever! Love it as a “shot”. Great for tapas style dining!
Thanks!
Michelle
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Nadia said:
In France tapas style goodies are all the rage for aperitif.
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cookingwithauntjuju.com said:
This is a favorite soup – I do not add cream to my recipe. I’m sure cream kicks it up a notch 🙂 Thanks for bringing your soup to Fiesta Friday 🙂
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Nadia said:
Cream makes everything better😀
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petra08 said:
Potato and leek soup is one of my favourite soups! This looks very delicious and beautiful presentation as well! Happy Fiesta Friday! 🙂
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Nadia said:
Merci. It tastes so much more than just the simple ingredients.
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Teeniebum said:
Think it must taste unique cold. I am a big fan or hot leek and potatoe soup though
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Nadia said:
In summer, it is an amazing starter. Very elegant and tasty.
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