Doesn’t look much does it but in my opinion this is one of the best of all soups. This is in fact vichyssoise though we ate a serving hot.

I bought a couple of leeks with the intention of making a leek and potato soup for Friday, one of our ‘meatless days’. Although no recipe is necessary – there could hardly be a simpler soup to make – I had intended to follow (roughly) Delia Smith’s recipe, my go-to cook for unpretentious but superb food of all kinds. For one reason and another I didn’t make the soup on Friday so went for an authentic vichyssoise and as far as I am concerned that means a recipe from a Frenchman or, as it turned out, from a Frenchwoman.

The only major difference between the soup and the vichyssoise is that the first is with a vegetable stock, generally served hot, the second with chicken stock and served cold. I made four generous servings. We had a small serving hot, the rest we’ll have later cold, ie vichyssoise (it will keep fine in the freezer).

Sadly Stéphane seems to have stopped posting on his blog, ‘My French Heaven‘, his most recent post being in June last year where he gave his grandmother’s recipe for vichyssoise, which is good enough for me. I say sadly because this was one of the best food blogs (and much more) around. Nevertheless, although posts seem to have stopped all the old ones seem still to be there. I love his ‘About’ – that alone is worth a read, but here’s his (or grandma’s) vichyssoise with the story behind it.

https://myfrenchheaven.com/2017/06/22/a-special-vichyssoise-for-my-muses/

This is truly delicious.

If you want the vegetarian version I’d recommend Delia Smith’s recipe (don’t be misled by the added complication from ‘celebrities’ like Jamie Oliver – rubbish). Here’s Delia’s:

https://www.deliaonline.com/recipes/collections/root-vegetables/leek-onion-and-potato-soup

It’s worth adding that leeks are a wonderful, often overlooked vegetable. This was brought home to me just a couple of days ago when I made a mushroom omelette following a recipe from Latvia which added some leek. I’d never have thought of using them in a mushroom omelette but I’m sure that it was this ingredient which lifted this omelette from the ordinary to the extraordinary. Here’s the recipe:

https://latvianmom.com/2018/02/01/mushroom-omelette/