The French word “Vichysoisse” means Leek & Potato Soup, a very popular smooth & creamy soup.

Ingredients:
3 large leeks, washed and sliced
800g potatoes, peel and chopped
1 onion, peel and chopped
2 sticks of celery, chopped (this is optional, I put them in this time because I had to use them up)
1 litre stock (I used chicken but vegetable would be fine)
1 teaspoon ground cumin seeds
1 knob of butter
1/2 cup cream of your choice
Salt & pepper to taste

Method:
In a large soup pot, soften leeks, onion and celery in melted butter. Add cumin. Add potato and stir. Turn up the heat to high, add the stock and bring to the boil. Turn heat to low and simmer away for about half an hour until the potatoes are soft. Take the pot off the heat and let the mix cool before whizzing until smooth with a hand mixer or food processor. Add cream and whizz for a few more seconds until combined. Add more cream if you enjoy a more creamy soup. Season with salt & pepper to taste and serve immediately garnished with an extra dollop of cream and chopped chives.

Bon Appétit!