(vichyssoise) leek and potato soup
(1 rating)
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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(1 rating)
yield
8 -12
prep time
15 Min
cook time
20 Min
Ingredients For (vichyssoise) leek and potato soup
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2 Tbspcoconut oil
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4 lgleeks, cut into little circles and rinsed
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3 csweet onion
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1/2 tspsea salt
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4 clovegarlic, minced
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4 lgyukon gold potatoes, diced
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8 cstock, i used chicken
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4 tsprosemary leaves chopped small
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1 smlemon, juice of.
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1 1/2 ccream (optional)
How To Make (vichyssoise) leek and potato soup
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1Heat up a large soup pot and melt the coconut oil over medium heat.
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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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3Add the garlic and stir well. Saute for 1 more minute.
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4Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
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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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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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7Enjoy.
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