AuthorAngélique Wilson
Rating1

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

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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.

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
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