Or is it Leek and Potato Soup? Or is it Vichyssoise?
Actually, it's all three.
This classically simple French soup, made with a mere few ingredients had escaped my kitchen for far too long.
I have no idea why I have never actually made this soup myself. But, I have enjoyed it from many other kitchens for quite sometime.
I don't know quite what prompted me to make it, but it might have something to do with reading the delightful Julia Child's book, My Life in France or recently watching old episodes of her cooking show, The French Chef, on DVD.
Either way, I am glad she inspired me.
I have seen more variations on this soup than one could shake a stick at. It can be served hot or chilled, can have more poatato than leek and vice-versa, it can have cream or can be served without- you can purée it or leave it more like a chunky, country, veggie soup.
Many recipes add the extra step of sautéing the leeks in butter, adding what I would assume is an 'extra layer of flavor'. I don't think it's necessary, and certainly don't appreciate the extra work.
I have even seen gourmet cooks doctor this up ruin this by adding bacon, other vegetables, or even salmon. Blech.
So many ways to try- you'll never get bored with it.
This go-round, I made mine puréed, sans cream, served warm.
This recipe is adapted from the cookbook, The Way To Cook, by the Master herself, Julia Child. I have made my own adjustments, which are italicized.
Potato and Leek Soup
• 4 cups sliced leeks, white part only (I used some light green as well)
• 4 cups diced potatoes, old or baking potatoes recommended (I used Yukon Gold)
• 6 to 7 cups water
• 1 1/2 to 2 teaspoons salt or to taste
• 1/2 cup or more sour cream, heavy cream, or crème fraîche, optional (I opted out)
• 1 Tablespoon fresh chives or parsley, minced
Bring the leeks, potatoes and water to the boil in a 3 quart heavy-bottomed saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.
I topped mine with chives, a big dollop of plain Greek yogurt (which makes an excellent substitiute for crème fraîche when it can't be found), and a few chopped pieces of tender light green leek shoots. Throw them into the soup pot at the last minute, just to soften them. They look lovely and add some much needed fiber.
And as Julia would say…..Bon Appetit!
***
How do you like your Vichyssoise?
I'll keep ya posted on the progress!
March 11th, 2009
I like leek and potato soup exactly the way Julia Child made it in one of her videos about making breads and soups, which I checked out of the library probably 11 or 12 years ago. I sat on my bed, with the VCR clicker in one hand and a legal pad and pen in the other, and transcribed about a dozen recipes by ear!
That was my first real exposure to Julia’s cooking — and by “real,” I mean other than just knowing who she was and seeing the funny SNL skits about her in the late ’70s.
If you haven’t read “My Life in France,” which came out a few years ago and was based on her nephew’s culling of her many letters home from France during the post-war era (when she learned to cook), YOU MUST. It is so incredibly descriptive that you feel like you’re alongside her in the kitchens of France. And if you’re ever in D.C., YOU MUST go to the Smithsonian and see her kitchen tools set up in a reproduction of her kitchen. The last two times I’ve been to D.C., that entire wing of the museum was undergoing massive renovation, but I think it may’ve reopened by now.
Anyway, she is one of my heroes! Glad to see her being discussed here.
March 11th, 2009
Marsi, I have watched her videos and read her book. They were both fantastic!! She was always quite a pip! I have heard about her kitchen in the Smithsonian. Someday, I hope to see it. Someday.
March 11th, 2009
Marsi– I completely agree with you. I listened to the audiobook of My LIfe in France on my commute and nearly drove straight to the airport to board a plane to Paris. It was inspiring– so much so that I too bought Child’s cookbooks and her TV shows on DVD. Once I even set up the portable DVD player in my kitchen so I could cook with her– and though I didn’t follow her recipe (esp. with regard to butter) because I am inherently rebellious and contrary, I enjoyed the company. Cheers to you both, Nadine
March 11th, 2009
I love that idea!! Fantastic
March 12th, 2009
I did not know it was that easy to make this! I don’t really like soups, but I love potatoes and leeks, so I make an exception for this one.
BTW, I think one of the greatest flaws in Italian cooking is that the leek is underused.
March 12th, 2009
It is really that easy! And I totally concur on Leeks and Italians. Maybe they prefer the stronger cousin, garlic? I love me some garlic
xo