Prior to the mid 1950s, this was commonly known as Creamy Potato Soup (except in France, of course!), but the Baby Boomers went crazy for this indulgent-sounding dinner party course and recipes abound in cookery books and entertaining guides until the mid 80s.
Serves 8

Vichyssoise

INGREDIENTS:

• 4 leeks
• 1 large white onion
• 125g (4oz) butter
• 1.25 litres (2 pints) chicken stock or water and chicken stock cubes
• 2 medium-sized potatoes, peeled and sliced
• 1 heaped tablespoon chopped parsley
• 1 stalk celery, finely chopped
• salt and pepper
• 315ml (1/2 pint) thick cream, chilled
• finely chopped chives for garnish

METHOD:

1. Cut leeks into 5mm (1/4 inch) slices, use white parts plus about 1 inch of the lightest green leek. Chop onion finely, melt butter in a large heavy saucepan and saute leeks and onion, covered, over moderate heat until soft (about 10 minutes). Avoid burning.
2. Add chicken stock, sliced potatoes. parsley, celery stalk, salt and pepper. Simmer until potato is tender (about 30 minutes). Cool. Rub through a sieve or puree in an electric blender. Reheat until just short of boiling point. Taste and adjust seasoning if necessary.
3. Just before serving, stir in the very cold cream. Serve at the table from a chilled tureen, sprinkle a scant teaspoon of the chives on top of each helping.