(Vichyssoise) Leek and Potato Soup

Jo Zimny

By
@EmilyJo

Vichyssoise or Leek and Potato Soup is one of my all time favourites. This particular recipe uses no milk. It is creamy and delicious. I had a bowl this morning and squeezed a little lemon juice in mine, it gave the soup another layer of flavour. I love this recipe.


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Rating:

Comments:

Serves:

8-12

Prep:

15 Min

Cook:

20 Min

Ingredients

2 Tbsp
coconut oil
4 large
leeks, cut into little circles and rinsed
3 c
sweet onion
1/2 tsp
sea salt
4 clove
garlic, minced
4 large
yukon gold potatoes, diced
8 c
stock, i used chicken
4 tsp
rosemary leaves chopped small
1 small
lemon, juice of.
1 1/2 c
cream (optional)

Directions Step-By-Step

1
Heat up a large soup pot and melt the coconut oil over medium heat.
2
Add the cleaned leeks, onion and sea salt. Saute for about 5 minutes. Stir often until the leeks and onions are transparent.
3
Add the garlic and stir well. Saute for 1 more minute.
4
Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
5
Remove the soup from the heat, add the cream (if using) rosemary and with a stick blender puree the soup until its totally smooth.
6
Serve this warm with your favorite crusty bread and if you like a splash of lemon. I love the soup with a little lemon.
7
Enjoy.

About this Recipe

Course/Dish: Soups, Potatoes, Cream Soups
Other Tag: Healthy
Hashtags: #lemon, #leeks, #rosemary