Chilled leek & potato soup

Name: Chilled leek & potato soup
Total time: 120 min
Yield: 4
Cuisine: French
Ingredients: 350 g Leek; 400 g Potatoes, peeled; 100 g Onion; 25 g Butter; 800 g Prepared vegetable stock; 120 g Cream, 30% fat; 150 g Whole milk; 15 g Spring onion; 2 g Salt; 1 g Black pepper

A smooth chilled soup of leeks, potatoes and cream.

Estimated total time: 120 minutes4 portionsAbout 310 kcal per portion

Vichyssoise — real photograph — Photo: BocaDorada · CC BY-SA 2.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference. Original publisher URL currently redirects to its tollbit.bbcgoodfood.com page.

Ingredients for 4 portions

350 g Leek
400 g Potatoes, peeled
100 g Onion
25 g Butter
800 g Prepared vegetable stock
120 g Cream, 30% fat
150 g Whole milk
15 g Spring onion
2 g Salt
1 g Black pepper

Method

Wash leeks thoroughly and slice the pale parts. Dice potatoes and onion.
Melt butter in a saucepan. Soften leek and onion over low heat for 10 minutes without browning.
Add potatoes, stock, salt and pepper and simmer for 20 minutes until very tender. Blend carefully until smooth and stir in milk and cream.
Cool promptly in a shallow container, then refrigerate for at least 60 minutes until chilled. Serve with finely sliced spring onion.

Includes one hour chilling; a large hot batch may need longer to cool. The soup can also be served warm.

Vichyssoise

Allergens and ingredient checks

Listed allergens: celery, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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