A classic British recipe. It is a winter favourite when served warm, but can also be served cold. Also known as Vichyssoise.
Sweat the sliced onion and leek without colour in the butter. Cook until very tender.
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.
Note the seasoning - needs to reflect the serving temperature
Liquidise in food processor and allow to cool, then mix in cream and sprinkle parsley on top.