Vichyssoise Soup

11:30 am on 16 March 2015


  • 600g Agria potatoes
  • 400g leeks
  • 80g butter
  • 1.5L vegetable stock
  • 1/2 bunch of chives
  • 150g crème fraiche
  • 150g shiitake mushrooms
  • salt and pepper,
  • pinch of nutmeg


Wash and peel the potatoes, then cut them into small cubes. Wash the leeks and chop them finely.

In a large pot melt half the butter, add the leeks and cook until soft but uncoloured. Add the hot vegetable stock and potatoes. Boil for 15 minutes.

Clean and chop the mushrooms into small pieces and cook them in a pan with the rest of butter and a pinch of salt. Put these to the side for later.

Blend the soup with a hand blender stick then add the cream, salt, pepper and nutmeg and bring to the boil for 5 minutes.

Place the hot soup in a bowl, add the mushrooms and sprinkle the freshly chopped chives as a garnish.

This soup can also be served chilled.

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