Simple Leek and Potato Soup

Author Notes

There's disagreement over where and by whom Vichyssoise was created. And also disagreement over whether you can even call it vichyssoise if it's served warm and not chilled.
But there should be little doubt that it is genius to make such satisfying soup in such little time from such few ingredients that can be enjoyed equally hot or cold.
Most recipes you'll read will call for chicken stock. But the truth is that the leeks and potatoes add so much flavor that whether the liquid component is your richest homemade chicken stock, your richest homemade vegetarian stock to store bought stock to water, the range in grades from most tasters would be A+ to A-. And it's the flavor of the leeks and potatoes that make the soup as delicious hot or cold.
You can even leave out the cream if you want to make it vegan or add a smoked ham hock to add another layer of flavor.
The formula is so simple you'll not need to write it down and here is an elegant soup to make in twenty minutes while on vacation whether on the beach or skiing in the mountains. —David