Leek and Potato Soup

This dish can be served hot or cold – in France it is traditionally served hot. It is believed the the cold version Vichyssoise, was first served in New York.


Serves 6

50g butter
1 celery stick finely sliced
3 leeks finely sliced
1 onion finely chopped
1 garlic clove finely chopped
750ml vegetable stock
200g potatoes peeled and diced
185mls cream (nice but not necessary)
2 tablespoons chopped chives


Melt the butter in a large heavy based saucepan then add the leek, onion, garlic and celery and cook covered until the vegetables have softened add the potato and stock and bring to the boil. Cover and simmer for 20 minutes. Allow to cool slightly and then blend in either a blender in batches or with a stab mixer.

Bring gently back to the boil, add the cream if using and season with salt and white pepper. Garnish with chives when serving. If serving cold it will need to be well chilled.