Vichyssoise
Smooth leek and potato soup, served ice cold with chives. Good on a hot day and made the day before.
- Time45 min plus chilling
- LevelEasy
- Costabout £0.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 344kcal
- 25.5gcarbs
- 8gof which sugars
- 24.7gfat
- 15.4gsaturates
- 5gprotein
- 4.4gfibre
- 0.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the sliced leeks well in a bowl of cold water, then lift them out so the grit stays behind.
- 2
Melt the butter in a large pan over a low heat. Add the leeks and cook gently for 10 minutes, stirring often, until soft but not coloured.
10 min - 3
Add the potatoes, crumbled stock cube and water. Bring to the boil, then simmer for 20 minutes, until the potato falls apart.
20 min - 4
Blitz until completely smooth. For a very fine texture, push it through a sieve.
- 5
Stir in the cream, milk, lemon juice and white pepper. Cool, then chill for at least 4 hours.
- 6
Taste again once cold, as chilling dulls the seasoning. Serve in cold bowls with chives on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
