Simple Vichyssoise (Leek & Potato Soup)

A smooth, comforting French soup that’s also popular in Barcelona homes. It can be served warm or chilled, depending on the season.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the leeks: Slice only the white part and rinse thoroughly to remove any grit.

Step 2

Sauté gently: In a saucepan, melt the butter or heat the oil. Add the leeks and cook over medium heat for 5–6 minutes until soft but not browned.

Step 3

Add potatoes: Stir in the chopped potatoes and cover with water or stock. Bring to the boil.

Step 4

Simmer: Lower the heat and cook for about 20 minutes until the potatoes are tender.

Step 5

Blend: Remove from heat and blend until smooth.

Step 6

Add cream: Stir in the cooking cream and season with salt and pepper.

Step 7

Serve warm or chill: For a cold version, refrigerate for at least 2 hours before serving.