Vichyssoise (Leek & Potato Soup)

Vichyssoise is a thick soup made of boiled and puréed leeks, onions & potatoes. It be enjoyed either hot or cold as a starter.

Difficulty: 👍👍

Cost: ££

Serves 4 people


1 onion, peeled and chopped
30g/1 oz butter
2 medium potatoes, peeled & chopped into 1”/ 1/2cm cubes
2 large leeks
2 Pts/ 1.2litres boiling water
2 chicken or veg stock cubes or 2 teaspoons vegetable bouillon powder
Salt and pepper
4 tablespoons single cream (or for a low calorie option, crème fraiche – optional)

  1. Melt the butter and fry the onion over a low heat for 8 – 10 minutes. Don’t let the onion turn brown.
  2. Add the potatoes to the pan. Gently fry with the onions for a couple of minutes
  3. Prepare the leeks by trimming off any bruised or dry parts, leaving the green. Using a sharp knife and board, cut lengthways through the green section of the leek. Holding the leek upside down, run cold water between the layers to ensure that all the mud and grit washes away. Then slice the leeks thinly crosswise and add to the pan. Stir and fry for a further few minutes.
  4. Put the stock cubes or bouillon powder in a large jug. Make a chicken or vegetable stock by adding the boiling water to the jug and stirring thoroughly until it has completely dissolved.
  5. Pour the stock into the pan. Turn up the heat, bring to the boil while stirring continually. Turn heat to low and cover the pan. Simmer until the potatoes are soft – about 10 minutes
  6. Taste, and add seasoning if necessary.
  7. Remove the pan from the heat and allow it to cool slightly. Blend the soup, using a stick blender or liquidiser.
  8. To serve hot reheat gently and mix in the cream, if you are using it. To serve cold place soup in serving bowls and add a little swirl to each bowl, then chill in the fridge for half an hour before serving.

Method

  1. Melt the butter and fry the onion over a low heat for 8 – 10 minutes. Don’t let the onion turn brown.
  2. Add the potatoes to the pan. Gently fry with the onions for a couple of minutes
  3. Prepare the leeks by trimming off any bruised or dry parts, leaving the green. Using a sharp knife and board, cut lengthways through the green section of the leek. Holding the leek upside down, run cold water between the layers to ensure that all the mud and grit washes away. Then slice the leeks thinly crosswise and add to the pan. Stir and fry for a further few minutes.
  4. Put the stock cubes or bouillon powder in a large jug. Make a chicken or vegetable stock by adding the boiling water to the jug and stirring thoroughly until it has completely dissolved.
  5. Pour the stock into the pan. Turn up the heat, bring to the boil while stirring continually. Turn heat to low and cover the pan. Simmer until the potatoes are soft – about 10 minutes
  6. Taste, and add seasoning if necessary.
  7. Remove the pan from the heat and allow it to cool slightly. Blend the soup, using a stick blender or liquidiser.
  8. To serve hot reheat gently and mix in the cream, if you are using it. To serve cold place soup in serving bowls and add a little swirl to each bowl, then chill in the fridge for half an hour before serving.

Ingredients

1 onion, peeled and chopped
30g/1 oz butter
2 medium potatoes, peeled & chopped into 1”/ 1/2cm cubes
2 large leeks
2 Pts/ 1.2litres boiling water
2 chicken or veg stock cubes or 2 teaspoons vegetable bouillon powder
Salt and pepper
4 tablespoons single cream (or for a low calorie option, crème fraiche – optional)


A great way to serve this dish is hot & topped with grated cheese, served with crusty bread and butter for a warming lunch or supper dish.

For a chunkier texture, leave some of the soup unblended.

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