French · Lunch
Cold Leek and Potato Soup
A chilled French potato and leek soup, pureed silky-smooth with cream and finished with chives. Butter-sweated leeks and diced potato simmer in vegetable stock until tender, then blend and chill fully before serving cold. Classic vichyssoise style, light yet rich, served with crusty bread on the side.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
322Calories
5.2gProtein
19.8gFat
31.8gCarbs
6.9gSugar
4.5gFiber
831mgSodium
56mgChol
12.1gSat Fat
890mgPotassium
78mgCalcium
1.9mgIron
0.1mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
herb-salt
all-time-classics
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Peel and dice the potato into 1/2-inch pieces. Slice the leek into thin rounds and rinse well in a bowl of water to remove grit.
2
Sweat
Melt the butter in a small saucepan over medium-low heat and sweat the leek for 6 to 8 minutes, stirring occasionally, until softened and translucent but not browned.
3
Simmer
Add the diced potato and vegetable stock to the saucepan, bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 18 to 20 minutes until the potato is fork-tender.
4
Blitz
Transfer the soup to a blender and blitz on high for 1 to 2 minutes until completely smooth. Stir in the heavy cream and season with salt and white pepper.
5
Chill
Transfer to a covered container and refrigerate for at least 4 hours until fully cold.
6
Plate
Ladle the chilled soup into a bowl and finish with the chopped chives scattered over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g potato
- 22 medium leek, white and light green part only (about 100g)
- 2 tbsp2 tbsp butter
- 480ml480ml vegetable stock
- 120ml120ml heavy cream
- 2 tsp2 tsp fresh chives
- 1/2 tsp1/2 tsp salt
- a pinch of white pepper
