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

Method

1. 1

   Trim and slice the leeks, keeping only the white and pale-green parts. Peel and dice the potatoes.

2. 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. 3

   Add the potatoes and stock, bring to a simmer, and cook for 20 minutes until the potatoes are completely tender.

4. 4

   Blitz with a stick blender until very smooth. Stir in the cream, season with white pepper and salt, then chill thoroughly.

5. 5

   Serve cold in bowls with a swirl of cream and snipped chives on top.