- The white of 4 leeks sliced about 500g in total (Save the green tops for a stock)
- 300g white sliced potatoes
- 2 cloves of garlic
- 50g butter
- 1.5 ltrs Vegetable, chicken or fish stock
- 250 ml cream
- Fresh ground black pepper
- Small bunch of chives
Leeks can often be gritty. They need washing well. Do this by splitting each leek from tip to tail. Run each half under the cold tap making sure to rinse them well up around the tops. You can remove the outer layer if necessary. Slice the leeks.
Peel and slice the potatoes to about 5mm thick, peel and slice the garlic cloves.
Pull out your favourite soup pan, put it on a medium heat add the butter and allow to foam. Add the prepared vegetables to the pan. Cook for 10 – 15 mins until soft but not coloured.
Add the stock (a good fish stock works particularly well here) to the soup base. Bring to the boil and simmer for 10 mins until potato is cooked.
Puree soup well until smooth and creamy. I find that jug blenders are the best tool for this job.
Return the soup to the pan. Add the cream, salt, pepper and chopped chives.
Bring gently back to the simmer.
Serve with buttered bread and slabs of cheese. Or iced, like a classic vichyssoise with 1/2 dozen Oysters on the side.