Leek and Potato Soup (Vichyssoise)

Preparation

1. Melt the butter in a heavy pan. As soon as it foams, add the potatoes, onion and sliced leeks and stir until everything is coated in butter.
2. Season generously with salt and pepper and stir again. Lay a round of baking paper directly on the vegetables, close the pan with its lid and sweat over gentle heat for about 10 minutes until the vegetables are soft but have not taken on any colour.
3. Remove the lid and paper, pour in the stock, bring to the boil and simmer gently for about 5 minutes until everything is just cooked. Do not cook longer, or the soup loses its fresh flavour.
4. Blend the soup in batches in a blender until perfectly smooth, taste and return to the clean pan. Stir in the cream and milk.
5. For the topping, soften the finely sliced leek in the butter over gentle heat for a few minutes without browning.
6. Heat the soup gently (if it is too thick, add a little stock) and ladle into warmed bowls. Drizzle with the remaining cream, top with the buttery leek, sprinkle with chives and pepper and serve immediately.

Drink with it

• White wine · excellent match

  Chablis or Weißburgunder (Pinot Blanc), well chilled

  Delicate acidity and mineral freshness carry cream and butter without drowning out the subtle leek.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · excellent match

  Dry Chenin Blanc from the Loire

  Apple-like fruit and lively acidity give the mild, creamy soup some tension.

• Sparkling wine · good match

  Crémant or Champagne brut

  Fine bubbles and acidity loosen the creaminess; works well as an opener to a menu.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Pale lager · good match

  Mild Helles, cool

  A soft malt note and little bitterness do not disturb the delicate soup, and the carbonation freshens the mouth again.

  Pils or Helles: What's the Difference? ↗