Chilled leek and potato soup “vichyssoise”

Packed with nutritious vegetables, and served cold in summer, this chilled soup is an delicious twist on a classic favourite.

Ingredients

  • 1 large potato, washed, peeled and chopped
  • 1 small leek, washed (take care to wash between the leaves) and sliced
  • A few tablespoons of milk

Method

  1. Place potato and leek in pan of boiling water and boil for approx. 20mins until cooked (see instructions on the vegetable packets).
  2. Drain potatoes and leek, reserving the cooking liquid.
  3. Place the potatoes and leek into a bowl with a little of the cooking liquid and the milk.
  4. Blend with a hand blender until smooth and serve chilled.

Store covered in the fridge for up to 2 days. Can be frozen in an ice cube tray and then defrosted in the fridge overnight.

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