We love vichyssoise and this is a lovely version. I made mostly as written. I was short one potato, so added a peeled and diced turnip in its place. The ingredients/instructions were the only source of confusion. Milk wasn't mentioned in the instructions. I thought the soup was thinned adequately with just the cream. So then I wondered if you meant the ingredients to say add a cup of cream or milk. You might want to clarify for novice cooks. Served hot because it's winter in Australia. Thanks for posting.
I made this early in the day and let it chill until supper and it was wonderful. I splurged and used the cream for a rich and wonderfully flavored soup. Cold soups are so nice in the summer heat and it went very well with a french omelet for dinner this evening.
I just love Leek and Potato Soup, and this recipe is more than deserving of it's five stars.
Such a simple, yet elegant soup, that showcases that a few common everyday ingredients thrown together, can produce a masterpiece.
Silky smooth and velvety pleasure in every (hot) mouthful....heavenly.
Made for PRMR.