Ingredients

• 75g - 2½oz Butter
• 250g - 8oz Potatoes (or 2 medium size)
• 2 Leeks
• 1 Onion
• 2 Slices of bread (for Croutons)
• A little olive oil
• 1 litre - 1 quart of Chicken stock
• Some chives
• A little full cream plain Greek yogurt or sour cream

Steps

• Step 1

  Wash leeks thoroughly and split down the centre and slice finely.

• Step 2

  Peel onion and slice finely.

• Step 3

  Peel potatoes and slice finely.

• Step 4

  Add butter to a pot and turn on heat to medium.

• Step 5

  Once butter has melted, add onion,leek and potato, let sweat until veges are cooked without browning.

• Step 6

  Once cooked, add hot chicken stock. Let cook for approx. 20-25 minutes on low simmer.

• Step 7

  Use an appliance or blender to blitz the soup until velvety smooth.

• Step 8

  To a pan add some olive oil. Turn on medium heat to heat oil.

• Step 9

  Cut some bread into cubes and fry in pan until golden brown all around. Turn heat to low and continue to dry the bread making it very crispy.

• Step 10

  Serve soup, add a spoonful of whole plain yogurt, the croûtons and fresh chopped chives.

Little Tips

Wash the leeks with green part down in the sink to avoid the dirt being caught in the leek.
You can use cream or sour cream instead of yogurt.
Make your own chicken stock by boiling up the leftover chicken carcass from your roast.
Can be chilled and served cold.
Also know as a Vichyssoise