A vichyssoise style cold potato soup that’s ideal for al fresco dining on warm summer nights. Little potatoes replace whipped cream for a dairy-free dish.

Prep
20 mins
Cook
2 hours
Serves
4
Ingredients
7
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Equipment

  • Large saucepan
  • Blender

Ingredients

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  • 3/4 lb Little Potatoes, quartered
  • 2 large leeks, white only, finely sliced
  • 1 Tbsp butter or olive oil
  • 3 cups vegetable or chicken broth
  • 1/4 cup white wine (optional)
  • (To taste) salt and freshly ground pepper
  • (For garnish) fresh chives or green onions

Instructions

  • Step 1

    In a large saucepan add creamers, leeks and butter and cook over medium heat for 5 to 10 minutes. Stir often to prevent browning.

  • Step 2

    Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.

  • Step 3

    Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.

  • Step 4

    Cool in the fridge for at least two hours or overnight.

  • Step 5

    Season with salt and fresh ground pepper to taste.

  • Step 6

    Garnish bowls with chives.