Potato Soup

Potato soup has many established regional forms; this profile follows a named leek-and-potato vichyssoise style. Potatoes, onion and the white parts of leeks are cooked in stock, blended smooth and enriched with cream and milk.

Leek and onion build a gentle savoury sweetness around the mild potatoes. Butter, whipping cream and whole milk round the soup's flavour, while light chicken stock adds depth without overwhelming the vegetables.

The finished soup is pale ivory to light green and completely smooth. It has a silky, pourable body when warm and becomes thicker and more velvety after chilling.