Food of the World - Leek and Potato Soup

Apparently, it can be served hot or cold. Hot version is traditional French, and cold version is called Vichyssoise, as it is believed that it has been served for the first time in Ritz-Carlton Hotel in New York by a French chef from Vichy.

50 g butter
1 chopped onion
3 leeks, white part only, sliced
1 celery stalk, finely chopped
1 garlic clove, chopped
200 g potatoes
750 ml chicken stock
220ml single cream

Melt the butter in a large saucepan and add the onion, leek, celery and garlic. Cover the pan and cook over low heat for 15 minutes, stirring. Add chopped potatoes, stock and bring to boil. Reduce the heat and leave to simmer for about 20 minutes (covered). Allow to cool a little before puréeing in a blender.
Return to clean saucepan, bring the soup gently to boil and stir in the cream. Season with salt and white pepper and reheat without boiling.
Few tips: you can also make it without celery and / or without cream (a healthier option?)

Soupe de fruits de mer Manhattan

60 g butter
3 slices smoked ham
2 onions
3 garlic cloves
2 celery sticks
3 potatoes
1 l fish or chicken stock
3 tbsp. fresh thyme
12 king prawns
425 g canned chopped tomatoes
375 g fish fillet
2 tbsp chopped parsley
lemon rind for serving

Melt the butter in a large saucepan, add chopped ham, onions, garlic and sliced celery. Fry a bit constantly stirring. Add peeled and sliced potatoes, pour in the stock and add thyme. Boil on medium heat for about 15 min. Then add tomatoes, prawns, fish and cook for another 5-10 minutes. Season to taste and add parsley. Decorate with lemon rind.