(Vichyssoise) Leek and Potato Soup

3
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.

Rating:

★★★★★ 1 vote

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)

How to Make (Vichyssoise) Leek and Potato Soup

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.

Printable Recipe Card

About (Vichyssoise) Leek and Potato Soup

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




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