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About this recipe: This wonderful, smooth, cold soup can be garnished with a very few finely chopped chives or even a little curry powder. It originated in New York City at the Ritz-Carlton, by French chef Louis Diat, who named the soup after his local town.

Derek Parker

Serves: 5 

  • 2 leeks, chopped
  • 1 onion, chopped
  • 30g (1 oz) butter
  • 1 medium potato, thinly sliced
  • 500ml (17 fl oz) chicken stock
  • salt and freshly ground black pepper to taste
  • 250ml (12 fl oz) double cream

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Gently saute the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT brown.
  2. Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to the boil and simmer very gently for 30 minutes.
  3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

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Reviews (6)


So quick n easy, with little ingredients but has a really great taste....only problem is waiting for it to cool!! - 14 Jun 2009

M Styles

Used different ingredients. This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper. - 24 Jul 2008


try using single cream instead of the double cream. Works very well and cuts out a lot of calories! - 24 Jul 2008

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