Potato Leek Vichyssoise
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
The classic chilled French soup – though equally wonderful served warm. Silky, mild, and deeply comforting.
Ingredients
- 3 large leeks, white and pale green parts only, sliced
- 4 medium potatoes, peeled and cubed
- 1L vegetable or chicken stock
- 200ml single cream
- 3 tbsp butter
- Salt, white pepper
- Chives to finish (optional – if soft enough)
Method
- 1
Melt butter in a large pan. Gently sweat leeks 10 minutes until very soft – do not brown.
- 2
Add potatoes and stock. Simmer 20 minutes until potatoes are tender.
- 3
Blend until silky. Pass through a sieve for the classic velvety texture.
- 4
Stir in cream. Season with salt and white pepper.
- 5
Serve warm, or refrigerate 2+ hours and serve chilled.
Phase 1: Days 1–3 (Liquid only)
What you can eat now
During days 1-3 your mouth needs complete rest. Stick to room-temperature or cool liquids, smooth soups, broths, fruit juices with no pulp, and dairy smoothies. Nothing that requires any chewing at all.
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