- Chilled leek and potato soup is an excellent summer first course or light lunch.
- Servings 8 first course, 4 main
- Prep Time
- Cook Time
- 4 cups Sliced leeks, white part only, sliced
- 4 cups, sliced 1/2 inch thick Potatoes (Yukon Gold or similar)
- 6 cups Water
- approximately 2 cups Milk and/or cream
- To taste Salt and freshly ground pepper
- 2 Tablespoons Butter or olive oil
Vichysoisse: chilled leek and potato soup)Charlie Burke (first published in The Heart of New England) - 2017-08-10
This elemental soup features two mid summer crops, leeks and potatoes, which have a remarkable affinity for each other. It is a classic soup in France, easy to make and formal enough to serve guests. This version is gluten free.
Trim course leaves from the leeks until only the white part remains ( the tender light green leaves are excellent is stocks). Slice the leeks lengthwise from just above the root. Rinse under running water to remove any sand or soil. Slice crosswise and measure approximately 4 cups. Slice peeled potatoes 1/2 inch thick.
Heat butter or oil in a thick bottomed pot over medium heat. Add the leeks a small amount of salt and freshly ground pepper. Turn heat to low and "sweat" the leeks until softened, taking care to avoid browning.
When the leeks are soft, add the water and potatoes, bring to a boil over high heat and then lower to simmer until potatoes are soft, 15 - 20 minutes.
When the potatoes have softened (crush easily in a spoon), puree the soup with a stick blender, food processor or blender until just smooth. (If using a blender, remove the center of the cover if it has one and cover with a thickly folded kitchen towel. If if there is no insert, remove the entire cover and use just the towel to cover the blender) Hot liquids can erupt from a covered blender.
Chill the soup in the refrigerator (over ice if serving within hours). When the soup is cold, whisk in 2 cups of milk, cream or a cup of both. Correct seasoning. cold soups require more salt and pepper that warm.
Serve in chilled cups or soup bowls, topped with chopped chives or dill.
This is one of our go to summer soups. We frequently double the amount and find guest never tire of it..
The soup keeps well in the refrigerator, particularly if the milk and cream are added to only the portion to be served that day.
In colder months, the vegetables are not pureed, and the soup is served hot.