Vichyssoise (Cold Leek and Potato Soup)

A silky chilled soup of leeks and potatoes enriched with cream, equally good served hot as potage parmentier.

Ingredients

• 3 cups sliced leeks, white parts only
• 3 cups peeled and diced potatoes
• 6 cups chicken stock or water
• 1.5 tsp salt, or to taste
• 1/2 to 1 cup heavy cream

White pepper to taste

• 2 to 3 tbsp chopped fresh chives, for garnish

Directions

1. Simmer the leeks and potatoes in the stock with the salt, partially covered, for 40 to 50 minutes until very tender.
2. Puree the soup through a food mill or in a blender until smooth.
3. For vichyssoise, chill the puree thoroughly, then stir in the cream and adjust salt and white pepper (cold soup needs more seasoning).
4. Serve cold, topped with chopped chives. To serve hot, reheat the puree, stir in the cream off the boil, and serve at once.

Notes

Adapted from Julia Child; one of her famously simple favorites built on just leeks, potatoes, and cream.