Leek and potato soup

By: Angélique Wilson

AuthorAngélique Wilson

A classic British recipe. It is a winter favourite when served warm, but can also be served cold. Also known as Vichyssoise.

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

1.80 l Vegetable stock

160 g Onion, sliced finely

125 g Butter

175 g Leeks, roughly sliced

750 g Potatoes, peeled and diced small

15 g Salt

2 tbsp Parsley

75 ml Cream

1

Sweat the sliced onion and leek without colour in the butter. Cook until very tender.

2

Add the potatoes and bring quickly to the boil with vegetable stock or water.

Use the end of the leek to make your soup more vibrant in colour and cook out for 5 minutes.

3

Check seasoning.

Note the seasoning - needs to reflect the serving temperature

4

Liquidise in food processor and allow to cool, then mix in cream and sprinkle parsley on top.

Start a 10 Minute timer.

CategoryMain Courses

Ingredients

1.80 l Vegetable stock

160 g Onion, sliced finely

125 g Butter

175 g Leeks, roughly sliced

750 g Potatoes, peeled and diced small

15 g Salt

2 tbsp Parsley

75 ml Cream

Directions

1

Sweat the sliced onion and leek without colour in the butter. Cook until very tender.

2

Add the potatoes and bring quickly to the boil with vegetable stock or water.

Use the end of the leek to make your soup more vibrant in colour and cook out for 5 minutes.

3

Check seasoning.

Note the seasoning - needs to reflect the serving temperature

4

Liquidise in food processor and allow to cool, then mix in cream and sprinkle parsley on top.

Leek and potato soup

Ingredients Directions

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