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.
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 potato 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 substitute 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!
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How do you like your Vichyssoise?