Vichyssoise soup - the French version of potato & leek soup
It's such an easy and ultra quick soup to make, especially when you have a thermo-machine such as the Magimix Cook Expert which is probably the one on the market that makes the smoothest velouté soup (creamed soup).
Recipe type: Entree
Cuisine: French
  • 500g potatoes (any sort)
  • 1 large leak or 2 small (about 300g)
  • 800g water
  • 200ml milk (full cream or skim)
  • 50g butter or less or not at all it's still delicious. Butter can be salted or not, then you can add a bit of salt.
  • Salt and pepper.
  • 50ml cream (any sort, sour, double, UHT, fresh, crème fraîche, whatever). You can also skip that one if you want.
  • Chives and to decorate and if you like red: pink peppercorns or Aleppo pepper.
  1. Clean potatoes and leek. Cut them in 2 to 4 pieces. I keep the skin but you can peel them if you prefer.
  2. WITH A THERMO MACHINE: Put all the ingredients in the machine except cream and decoration things (chives and peppercorns). If using Magimix Cook Expert choose the creamed soup program (soupe veloutée), 30 mins and go. When it's over, add cream and in the Expert mode: 30 secs at speed 18. If using any other machine cook at 100°C using a low speed and after 30 mins progressively raise the speed to max. Decorate with chives and peppercorns.
  3. WITH A PAN AND PLUNGE MIXER: Put all the ingredients in the pan except cream and decoration things (chives and peppercorns). Bring to the boil and simmer for 30 mins. Mix until smooth using a plunge mixer. Serve and decorate with chives and peppercorns
Recipe by The Flo at