Leek & Potato Soup (Vichyssoise) Recipe

HomeMade Leek and potato soup (Vichyssoise) – Recipe

Leek and Potato soup is one of our firm favourites! Quick, easy, healthy, nutritious, Leek and Potato Soup is a simple recipe, easily transformed into a Vegan or diet friendly version (cut out the cream/and/or chicken stock). 🙂

We sell this in the Kiosk in the winter and eat tonnes and tonnes of it at home. We also don’t really follow a recipe anymore, so my hand might slip on the black pepper and the creme fraiche a little more than it should but the joy of soup is that you can make it to taste. Potato heavy, don’t forget the salt (or salt substitute) or it may taste a little bland. Freezer friendly (if it lasts that long!), and of course perfect for St Davids Day.

Make sure you have plenty of fresh black pepper to crack on the top! If you want extra nutrition, toast some pumpkin and sunflour seeds as a garnish – delicious!

Method

1) Put a dash of Olive Oil (or tsp butter/vegan butter) in a large saucepan over medium heat.

2) Add the chopped onion and sliced leeks and cook for 5-7 minutes, stirring often until softened.

3) Add the garlic, salt, and pepper and cook for a further minute.

4) Add the potatoes and stock. Stir, bring to the boil and simmer for 15-20 minutes – until the potatoes are starting to fall apart. Turn off the heat.

5) Let the mixture cool slightly before adding the cream (or creme fraiche, or milk – this is so the mixture does not curdle or burn)

6) Blitz in a blender in batches so you don’t overload the machine until smooth – if you over blitz the mixture, when you freeze it may separate but having said that, we prefer a blendtech ultra blender over a household ninja every time!

7) If the mixture is too thick, then just add a little more water or milk as it’s cooling to stop it getting gloopy – you can of course just eat it RIGHT NOW with some delicious fresh bread and topped with a swirl of creme fraiche and seeds!