This recipe is the perfect example of how cooking can transform the most humble of ingredients. Essentially just a bowl of potatoes and onions, it’s hard to believe that something so basic can be so delicious. Dunk in some big chunks of hearty bread, and you’ve got yourself a perfect remedy for those winter blues.
This soup rarely lasts until the next day, although if you can manage to save some, it can also be served cold as a classic French Vichyssoise.
One of the easiest soups to make, but one of the most satisfying. Perfect for a cold winter's day. Can also be served chilled, as a 'Vichyssoise'.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: English
Servings: 4
Calories: 202kcal
Ingredients
25gunsalted butter
1tbspvegetable oil
3banana shallots(or 1 onion)
3leeks
500gpotato
1litrechicken stock(or vegetable stock)
salt and pepper
asplashof double cream
chives
Instructions
Heat the butter and oil together in a large saucepan, over a medium heat.
Finely chop the banana shallots, and then toss them into the hot fat, stirring occasionally.
Prepare the leeks by cutting off the leaves, and any dark green parts of the stalk.
Split the leeks into halves and then quarters lengthways, and then finely chop.
Toss the leeks on top of the onions and give everything a good stir.
Rinse off the potatoes, then chop them into a 1cm dice. I see no need to peel the potatoes, although if you want to remove the skins, you are welcome to do so.
Add the potato to the saucepan, and stir everything together again.
Stir the vegetables ocassionally until the potatoes have started to soften – about 5 minutes.
Add the chicken stock to the saucepan, and then bring everything to the boil.
Reduce the heat to a gentle bubble, then place on the lid and simmer for about 10 minutes, until the potato is soft through.
Use an immersion blender to blitz the soup. You could also use a food processor, or regular blender.
Season the soup with plenty of salt and a little pepper.
Garnish with a splash of cream, and some finely chopped chives.
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