Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This rich potato and leek soup, thickened with cream and often served chilled, was created in New York in the 1920s by the French chef, Louis Diat. It was named, nostalgically, for his birthplace near Vichy.


  • 50 g ( oz) butter
  • 1 onion, finely chopped
  • 3


  1. Melt the butter in a large saucepan and add the onion, leek, celery and garlic. Cover the pan and cook over low heat, stirring occasionally, for 15 minutes, or until the vegetables are softened but not browned. Add the potato and stock and bring to the boil, then reduce the heat and leave to simmer, covered, for 20 minutes. Cool