Print Options:

Leek and potato soup

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

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

 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

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.


Check seasoning.

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.