Vichyssoise

    Vichyssoise

    (1)
    40min


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    So light and tasty, the original French leek and potato soup can be served either warm or chilled, depending on the season.

    Ingredients
    Serves: 4 

    • 60g butter
    • 2 leeks, sliced
    • 2 large potatoes, peeled and diced
    • 360ml chicken stock
    • 1/2 cup (125ml) milk
    • salt and pepper, to taste

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt the butter in a saucepan and saute the leeks until tender.
    2. Add the potatoes and stock then simmer until the potatoes are tender.
    3. Stir in the milk and salt and pepper to taste. Blend until smooth. That's it!
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