Leek and potato soup - Food Pocket Guide
A classic British recipe. It is a winter favourite when served warm, but can also be served cold. Also known as Vichyssoise.
Ingredients
- 1.80 l Vegetable stock
- 160 g Onion, sliced finely
- 125 g Butter
- 175 g Leeks, roughly sliced
- 750 g Potatoes, peeled and diced small
- 15 g Salt
- 2 tbsp Parsley
- 75 ml Cream
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