Vichyssoise (Leek and potato soup)

Ingredients 8
Servings 6


  • 6
    large leeks
  • 60
    sunflower oil or butter
  • 4
    medium potatoes, peeled and thinly sliced
  • 1
    chicken stock
  • salt and milled black pepper
  • grated nutmeg to taste
  • 250
    cream, chilled
  • 1
    bunch chives, finely chopped


1. Remove green tops from leeks. Wash leeks well (see tips). 2. Cut white parts of leeks into 2,5 cm lengths. Heat oil (if soup is to be served chilled) or butter (if it is to be served hot) in a large, heavy-based saucepan and fry leeks gently until soft. Do not allow them to brown. 3. Add potatoes to leeks with chicken stock, salt, pepper and finely grated nutmeg to taste. 4. Simmer gently, covered, until vegetables are cooked, 10 minutes. 5. Purée in a food processor or blender. Taste and add more seasoning, if necessary. 6. Whip chilled cream and fold into vichyssoise. 7. Sprinkle chopped chives over and fold into soup. 8. Serve hot or at room temperature, or chill for at least 3 hours before serving.

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