Vichyssoise soup

    50 min

    This is a creamy leek and potato soup that we call 'vichyssoise' in France. It's my all time favourite winter soup.

    4 people made this

    Serves: 4 

    • 60g butter
    • 2 leeks, washed and sliced
    • 2 large potatoes, peeled and diced
    • 120ml milk
    • 360ml chicken stock

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a saucepan, melt the butter and add chopped leeks. Cook over medium heat until softened.
    2. Add the diced potatoes and the chicken stock. Simmer for 20 minutes, or until the potatoes are tender.
    3. Add the milk. Season with salt and pepper. Puree in a blender or food processor until smooth and creamy.

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