Eat it hot, and call it potato/leek soup. Eat it chilled, and suddenly you’re speaking French: vichyssoise. At this time of the year, I prefer it hot. The flavor is at once subtle and hearty: delicate leek laid over sturdy potato, with hints of vegetables from the stock coming through.
Recipes for this soup assume that you have some chicken stock on hand to use as the base. I most often do have chicken stock, but don’t use it in this soup because it wouldn’t be kosher. It must have milk and cream; chicken stock is dispensable. Make an aromatic vegetable stock instead.
It’s so easy. Here, look.
“and suddenly you’re speaking French”- LOL!
I have been looking for a vegetable stock recipe, thank you. Yours look simple to make and delicious. Even the vegetables look scrumptious.
In Brazil and Portugal we there is something very similar to this, we call Caldo Verde.
Hi, Katia,
You’re welcome. I haven’t thought of caldo verde in years. When I was living in Rio, I used to go to a little Portuguese resto with my friends for caldo verde – at about 3:00 a.m., after the midnight movie and several chopes. Memories!
I have made some leek/potato soup in the past and I love it(the warm version) .We used to have it at home too when I was growing up. I must do it when it gets cold again..
Yaelian, if we make this soup will it get cold again?
I mean, rain…
Thanks for this recipe! I have always wanted to make this soup.
Hannah, as you see, it’s easy and not so different as to appear threatening to kids.
Hi Mimi – we love leek/potato soup too. I include most of the green top when I make it, however (all but the toughest, gnarliest bits), giving the soup a lovely green color. I’ve always wondered why most recipes require tossing the green tops out. I guarantee that the chopped greens cook up soft enough to be thoroughly blender-ed with the stick blender. Have you ever tried it that way?
The topmost part of leeks has a certain amount of dirt trapped in its layers. Depending on the individual leek, the dirt can go right down to the white part. That’s one reason – but the main reason for excluding it from vichyssoise is to keep the soup as white as possible. Yes, I have used as much of the green top as I can get clean, when I’ve decided that I don’t care if the soup is white or not. Nothing wrong with it, as you say.
[...] Mimi: Vegetable Stock (pareve) and Potato Leek (dairy) [...]
Looks yummy, but no potatoes for me.
Stay strong with your diet, Batya!
Thank you for the vegetable stock recipe! I haven’t made it yet, but cook very little meat, and some containers of this in the freezer would be just the thing! Does it freeze well?