Vickys Vichyssoise, Gluten, Dairy, Egg & Soy-Free

1. 1

   Melt the sunflower spread in a pan and gently cook off the onion and leeks until softened but uncoloured, around 15 minutes

2. 2

   Add the potatoes and stock and bring to the boil.

3. 3

   Cover and simmer for 15 minutes until the potato is cooked

4. 4

   Puree the whole lot in a blender and pour into a large bowl or container

5. 5

   Add salt and pepper to taste then cover and chill in the fridge for at least 3 hours, I let mine sit for 6 - 8

6. 6

   Just before serving, stir in the cream.

7. 7

   If you find the consistency too thick you can add some milk of choice to thin it down.

8. 8

   Rice or almond milks are great

9. 9

   Ladle into serving bowls and garnish with the chopped chives

* Per serving · 4 servings · Values may vary.

No additional tips available.