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Vichssoise Soup - potato and leek

 4 medium sized leeks  

2oz butter or Margarine (60g)  

3 small potatoes  

¼ pint double cream  

¼ pint water of white wine  

1 pint chicken stock  

1 teaspoon salt  pinch of pepper  

chopped chives to garnish


Using the white parts of the leek only, wash and chop them.

Melt butter in pan and cook leeks for 10-15 minutes without letting them burn. Peel potatoes and cut into cubes  

Add to leeks with the wine and stock.  

Season then cover the pan and simmer for 25 minutes until the potatoes are soft.

Rub the mixture through a sieve or liquidise then return it to the pan then add cream and heat but do not boil  

Serve sprinkled with the chopped chives and parsley

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