Vichyssoise – Leek, Bacon and Potato Soup
I used to frequently have lunch with friends at Houston's Restaurant in Dallas and my usual order was the soup and salad featuring Houston's famed Baked Potato soup. I've been a fan of potato soups ever since. If you're serving up this soup to someone that eats at fancy French restaurants you can just tell them it's your take on the cold leek and potato soup, Vichyssoise, the creation of Chef Louis Diat that was served at the restaurant in the Ritz-Carlton in New York for decades and is now part of culinary history.
Ingredients
- 25 g salted butter
- 3 bacon rashers streaky , chopped
- 1 yellow onion chopped
- 400 g leek pack trimmed , sliced and well washed
- 3 potatoes medium , peeled and diced
- 1,4 l vegetable stock
- 142 ml whipping cream (30% to 35%)
- 4 slabs bacon thick sliced
Instructions
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side
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