{"id":"739d8f2a-2444-4cf4-989d-a4892dcd5fbf","url":"https://recipestripper.com/recipes/739d8f2a-2444-4cf4-989d-a4892dcd5fbf","source_url":"https://www.bbcgoodfood.com/recipes/leek-potato-soup","title":"Leek & potato soup (Vichyssoise)","description":"Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg","servings":8,"servings_text":"8 servings","prep_time":"PT20M","cook_time":"PT25M","total_time":"PT45M","ingredients":[{"text":"50g butter","item":"butter","quantity":50,"unit":"g"},{"text":"450g potatoes peeled and cut into 1cm pieces  (try Golden Wonders or Kerr Pinks)","item":"potatoes peeled and cut into 1cm pieces","quantity":450,"unit":"g","preparation":"try Golden Wonders or Kerr Pinks"},{"text":"1 small onion cut the same size as the potatoes","item":"small onion cut the same size as the potatoes","quantity":1},{"text":"450g white parts of leeks sliced  (save the green tops for another soup or stock)","item":"white parts of leeks sliced","quantity":450,"unit":"g","preparation":"save the green tops for another soup or stock"},{"text":"850ml-1.2litres/1.5-2pts light chicken or vegetable stock","item":"ml-1.2litres/1.5-2pts light chicken or vegetable stock","quantity":850},{"text":"142ml carton whipping cream","item":"carton whipping cream","quantity":142,"unit":"ml"},{"text":"125ml full-fat milk","item":"full-fat milk","quantity":125,"unit":"ml"},{"text":"the white part of 1 leek","item":"white part of 1 leek"},{"text":"a small knob of butter","item":"small knob of butter","quantity":1},{"text":"finely chopped chives","item":"finely chopped chives"}],"instructions":[{"number":1,"text":"Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated."},{"number":2,"text":"Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid."},{"number":3,"text":"Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured."},{"number":4,"text":"Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour."},{"number":5,"text":"Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk."},{"number":6,"text":"To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured."},{"number":7,"text":"Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls."},{"number":8,"text":"Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once."}],"date_published":"2026-10-29T23:42:15.430686+00:00","date_modified":"2026-10-29T23:42:15.430686+00:00"}