Leek and Potato Vichyssoise
Ingredients
- 4 leeks
- 500 g floury potatoes
- 900 ml vegetable stock
- 150 ml double cream
- 30 g unsalted butter
- 20 g fresh chives
- 1 tsp white pepper
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 6.5 g
- Carbohydrate
- 26.9 g
- of which sugars
- 6.1 g
- Fat
- 25.3 g
- of which saturates
- 15.4 g
- Fibre
- 6.3 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Trim and slice the leeks, keeping only the white and pale-green parts. Peel and dice the potatoes.
- 2
Melt the butter in a large saucepan over a medium heat. Gently sweat the leeks for 8 minutes until soft but not coloured.
- 3
Add the potatoes and stock, bring to a simmer, and cook for 20 minutes until the potatoes are completely tender.
- 4
Blitz with a stick blender until very smooth. Stir in the cream, season with white pepper and salt, then chill thoroughly.
- 5
Serve cold in bowls with a swirl of cream and snipped chives on top.
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