Vichyssoise (cream of leek and potatoes soup)

1. 1

   In a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion.

2. 2

   Fry them a but until translucent.

3. 3

   Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat.

4. 4

   Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender.

5. 5

   Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.

6. 6

   Add in the heavy cream and reheat before serving.

7. 7

   Enjoy it!

8. 8

   Is delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.