Potato and Leek Soup

The rainy weather in Joburg this week has made us all feel like a bit of comfort food. With leeks in season right now, why not try this warm Vichyssoise!

Here’s what goes in

  • 4-5 medium-sized leeks, finely sliced
  • 4 large potatoes, peeled and quartered
  • 2 tablespoons of butter
  • Salt to taste
  • 600ml vegetable stock
  • 1 cup of cream
  • A drizzle of truffle oil
  • snipped chives, to garnish

How to do it

In a heavy-based, deep pot, gently fry the leeks in the butter over medium heat. Once they have softened, add the potatoes, salt and vegetable stock. Bring to the boil and allow to simmer until the potatoes are soft and completely cooked through. Once slightly cooled, transfer the soup to a food processor and pulse until smooth.

Return to the pot, stir through the cream and reheat as required. You can serve this with a drizzle of truffle oil and a sprinkling of chives.

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