Vichyssoise, the perfect spring recipe for a campervan cook

Vichyssoise (Leek and Potato Soup)

Serves 4

Ingredients

– 4 medium leeks sliced*
– 1 medium onion chopped*
– 340g potatoes thinly sliced*
– 40g butter
– 1 litre chicken or vegetable stock
– 200ml cream
– Salt and freshly ground black pepper
– Snipped chives and a swirl of cream to garnish

Method

Melt butter in a large saucepan (preferably one with a heavy base), add leeks and onion and cook gently for about 10 mins* until fully softened but not browned. Add the stock and potatoes to the pan and bring to a boil then reduce heat, cover and simmer for 25 mins*. Remove from heat and blend until smooth using a hand blender. Serve straight away, garnishing with a swirl of cream and chopped chives or cool then chill and serve cold during hotter weather.

Note: If you reheat this soup, do so very gently and don’t boil or it really dulls down the flavour.

*If you don’t have any means of blending the soup, chop everything very finely and shorten the cooking time. It is nicer hot than chilled if you opt for the non-blended version.