(vichyssoise) leek and potato soup
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.
prep time
15 Min
cook time
20 Min
method
---
yield
8-12 serving(s)
Ingredients
- 2 tablespoons coconut oil
- 4 large leeks, cut into little circles and rinsed
- 3 cups sweet onion
- 1/2 teaspoon sea salt
- 4 cloves garlic, minced
- 4 large yukon gold potatoes, diced
- 8 cups stock, i used chicken
- 4 teaspoons rosemary leaves chopped small
- 1 small lemon, juice of.
- 1 1/2 cups cream (optional)
How To Make (vichyssoise) leek and potato soup
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Step 1Heat up a large soup pot and melt the coconut oil over medium heat.
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Step 2Add the cleaned leeks, onion and sea salt. Saute for about 5 minutes. Stir often until the leeks and onions are transparent.
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Step 3Add the garlic and stir well. Saute for 1 more minute.
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Step 4Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
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Step 5Remove the soup from the heat, add the cream (if using) rosemary and with a stick blender puree the soup until its totally smooth.
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Step 6Serve this warm with your favorite crusty bread and if you like a splash of lemon. I love the soup with a little lemon.
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Step 7Enjoy.
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Comment & Reviews
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