Purple Potato and Onion leek Vichyssoise

This thick soup is the perfect simple meal for a chilly evening. Actually, you can use any potatoes for this soup. I chose to use purple potatoes because they are different and they made the soup a pretty purple colour. You can have this soup chilled or warm.

Ingredients:
l 200 gms onions, finely sliced
l 500 gms prepared leeks
l 300 gms purple potatoes
l 2 pts hot chicken stock
l 1 tbsp lemon juice
l 1-2 tbsp light oil
l 15 gms butter
l 284 ml cream

Method:
Heat the oil in a saucepan and add the onions. Stir to coat the onions in the oil and sweat over low heat with the lid on for 15 minutes. Add leeks and butter cut into small pieces. Stir the leeks and onions together over a gentle heat for 10 minutes. Stir every now and then to distribute the melting butter. Add the chicken stock and purple potatoes. Bring slowly to a boil and simmer the vegetables till tender for about 20 minutes. Add the lemon juice and liquidise the soup. Serve with a swirl of cream and a sprinkle of parsley. If you just want to eat this soup cold, add the cream when the soup has cooled and store in the fridge. If you are planning to freeze the soup, leave out the cream and add some when you are going to serve the soup. Taste for seasoning. Serve chilled or warm.