Vichyssoise (Chilled Leek and Potato Soup)

A silky chilled leek and potato soup, enriched with cream and served cold with chives.

TIME BREAKDOWN
Prep: 4h 15m
Cook: 30 min
Total: 4 hours 45 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 50g unsalted butter
  • 4 large leeks (white and pale green parts only), sliced and washed
  • 1 small onion, finely chopped
  • 400g floury potatoes such as Maris Piper, peeled and sliced
  • 900ml light chicken stock
  • 200ml double cream
  • 150ml whole milk
  • Salt and white pepper to taste
  • 2 tbsp finely snipped fresh chives, to serve

Method

  1. Melt the butter in a large pan over a low heat. Add the leeks and onion with a pinch of salt, cover and sweat for 10 minutes until very soft but not coloured.

  2. Add the potatoes and stock. Bring to the boil, then simmer for 20 minutes until the potatoes are falling apart.

  3. Blend until completely smooth, then pass through a fine sieve into a large bowl for a silky texture.

  4. Leave to cool for 30 minutes, then stir in the cream and milk. Season well with salt and white pepper, remembering that chilled food needs more seasoning.

  5. Cover and chill for at least 4 hours, until thoroughly cold. Taste again and adjust the seasoning, thinning with a little cold milk if needed.

  6. Serve in chilled bowls, topped with the chives.