for 4 servings:

  • 2 leeks
  • 2 potatoes
  • 1 spring onion
  • 1.5 litres of vegetable stock
  • 1 pinch of salt
  • 1 small sprig of parsley


  1. Peel the potatoes and chop them into small cubes. Wash and clean the leek and the spring onion.
  2. Chop the leek and onion and heat in a saucepan with a little oil until they turn translucent.
  3. Add the potato and cook for 5 minutes.
  4. Add the stock and leave to cook for 30 minutes.
  5. Remove the saucepan from the heat, blend the contents and pass it through a sieve so it is smooth.
  6. Share out the vichyssoise into bowls and garnish with washed and dried parsley.