Alive and Cooking
 

Copocola Vichy

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Ingredients

2 leeks
1 brown onion
1 tsp crushed garlic
2kg peeled potatoes
1.5ltr water
50ml thickened cream
100g copocola ham
50g butter
Pepper and salt
2 tsp Vegeta stock

Method

Roughly chop leeks and onion.

In a pan melt butter and lightly fry leeks and onion until softened.

Add potatoes (they can be whole), sprinkle stock powder and add water.

Simmer for about 45 minutes.

Blend with a Bamix until smooth.

Fry copocola in hot dry non-stick pan.

Serve with a drop of cream and top with crispy copocola.

Copocola Vichy