Vichyssoise — the classic French cold soup with potatoes and leeks

Ingredients (4 servings)

• 3 large potatoes (about 600 g), cut into cubes
• 3 large leeks (only the white and light green parts), washed and sliced into rings
• 50 g butter
• 750 ml vegetable or chicken stock
• 150 ml cooking cream
• Salt and black pepper to taste
• A few spring onions or finely chopped chives, for serving

Preparation

1. Melt the butter in a large pot over medium heat and sauté the leeks for about 5 minutes, until softened, without browning.
2. Add the cubed potatoes and the vegetable stock. Bring to a boil, then lower the heat and cook for about 20 minutes, until the potatoes are completely soft.
3. Remove from heat and let cool slightly. Blend the soup with a blender until smooth and creamy.
4. Add the cooking cream, salt and pepper; stir well and taste — adjust the seasoning to your liking.
5. Let the soup cool to room temperature, then refrigerate for at least 4 hours (ideally overnight).
6. Serve cold, with a few finely chopped spring onions on top.

Time: Prep 15 minutes | Cooking 25 minutes | Chilling at least 4 hours. Servings: 4.