I still remember the day my mother first made this soup for me. She said it was called ‘Potage’ and I was so impressed. I had never tasted any western style soup before and that soup was my first milk-based soup. Now I know this soup is known as ‘Vichyssoise’ and it is traditionally served cold, but the soup my mother made was hot, and it was delicious.
1/2 to 1 Onion *sliced
1 tablespoon (15 to 20g) Butter
2 to 3 Potatoes *400g
1 & 1/2 cups Chicken Stock / Vegetable Stock
1 Bay Leaf
1 & 1/2 cups Milk
Salt & White Pepper
- Heat Butter in a large saucepan over medium-low heat, cook Onion, stirring, until very soft. Do not brown it.
- Peel Potatoes and cut into small pieces, add to the saucepan. Add Chicken Stock (OR Vegetable Stock) and Bay Leaf, and bring to the boil over higher heat. Then reduce the heat to simmer until Potato is very soft.
- Remove the Bay Leaf. Using a hand blender or blender, make it into smooth purée. Add cold Milk to thin it. You can add more or less Milk to achieve the consistency that you like.
- Season with Salt and White Pepper, and enjoy it cold or hot.