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About this recipe:
This is a creamy leek and potato soup that we call 'vichyssoise' in France. It's my all time favourite winter soup.
2 leeks, washed and sliced
2 large potatoes, peeled and diced
360ml chicken stock
- In a saucepan, melt the butter and add chopped leeks. Cook over medium heat until softened.
- Add the diced potatoes and the chicken stock. Simmer for 20 minutes, or until the potatoes are tender.
- Add the milk. Season with salt and pepper. Puree in a blender or food processor until smooth and creamy.
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