Creamy leek and potato soup
Also known as Vichyssoise after the people of Chef Diat's hometown, this leek and potato soup can be served chilled, but is also the perfect meal to warm your cockles on an autumn night. It's creamy and sweet and not a soup for anyone on a diet I'm afraid.
Servings: 4
Ingredients
- 1 onion
- 3 medium leeks
- olive oil or butter
- 2 large floury potatoes
- 600 ml chicken or vegetable stock
- 70 ml thick cream
- 120 ml milk
- Salt and pepper
Instructions
- Chop the green leafy ends and the roots off the leeks, peel away the top layer and finely chop the remaining white part. Scoop the pieces into a bowl and fill with cold water. Leave to soak for a couple of minutes to remove any dirt.
- Meanwhile, finely dice the onion and then heat some olive oil or a spoonful of butter in a heavy-based saucepan.
- Drain the leeks and rinse. Tip them and the onion into the saucepan. The oil should sizzle. Sauté it all for 5 minutes and season with some salt.
- Fashion a circular lid out of greaseproof paper. Scrunch it up, run it under the tap to wet then smooth it out again - this is called a cartouche and will keep the onions and leeks soft as they cook. Place it directly over the vegetables, turn the heat to low, and cover with a lid. Cook for 5 minutes.
- Wash and peel the potatoes then chop them into cubes. Check on the cooking onions and leeks. If they are soft, sweet and moist, they are ready. If there is still a crunch to them or they aren't sweet enough, dampen the greaseproof paper lid again, cover the vegetables and cook for another 5 minutes. Keep checking every 5 minutes until the vegetables are melt-in-the-mouth soft and caramelised.
- Add the potato chunks, stir them around in the sweated vegetables then cover in the chicken or vegetable stock. Turn up the heat to bring it all to the boil, then once bubbling, lower it to medium. Cook for 15-20 minutes until the potatoes are soft and break apart.
- Add the cream and cook for another 2 minutes or so. Using a hand blender, whiz everything together until smooth so that the soup becomes thick and velvety. Add the milk to loosen the mixture. Season with salt and pepper (and, if you really want to, pour it through a sieve to make sure it's really smooth! My cookery school would be proud!)
- Serve in bowls or mugs and garnish with some herbs - chives or basil are delicious options. A drizzle of truffle oil if you're feeling lavish. A sprinkle of chilli is a great pop of colour and adds a tickle of heat.