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Serves 12

4 leeks or onions
60g butter
1 extra onion, peeled and chopped
Salt and pepper to taste
4 medium potatoes, peeled and diced
1 1/2 litres chicken stock
2 cups milk
1 cup cream
1/3 cup sour cream
2 tablespoons chopped chives

Halve the leeks lengthwise, wash thoroughly to remove all grit, slice finely. If using onions, peel and slice. Melt butter in a pan, add leeks or onion and chopped onion and sauté over low heat until softened but not browned. Place in Slow Cooker with seasonings and potatoes. Stir in stock and cover, cook on LOW for 10-12 hours or HIGH for 3-4 hours. Stir in milk, allow to cool then puree in a blender or food processor. Stir in cream, then chill.

Serve topped with a spoonful of sour cream and sprinkle with chives.

# Vichyssoise may also be served hot.

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