Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Picnic
Save Recipe Print
Total:
7 hr 10 min
Prep:
20 min
Inactive:
6 hr
Cook:
50 min
Level:
Intermediate

Ingredients

Directions

Wash and trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes.

Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Vichyssoise

Recipe courtesy of Laura Calder

Watercress Vichyssoise

Recipe courtesy of Albert Breuers

Asparagus Vichyssoise

Recipe courtesy of Grayson Sherman

Potato Leek Soup (Vichyssoise)

Recipe courtesy of Food Network Kitchen

Potato Leek Soup (Vichyssoise)

Recipe courtesy of Food Network Kitchen

Italian Vichyssoise

Recipe courtesy of Giada De Laurentiis

Vanilla and Raspberry Bombe Glacee

Recipe courtesy of Laura Calder

Purple Potato Vichyssoise with Roasted Garlic

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.