Leek and Potato Soup (Vichyssoise)
Leek and Potato Soup (Vichyssoise) is a gluten free and lacto ovo vegetarian recipe with 2 servings. For $1.9 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 336 calories, 12g of protein, and 12g of fat. Autumn will be even more special with this recipe. It is brought to you by Foodista. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up onion, leeks, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a main course. With a spoonacular score of 67%, this dish is good. If you like this recipe, you might also like recipes such as Leek And Potato Soup (vichyssoise), Vichyssoise (Potato and Leek Soup), and Vichyssoise (or Creamy Potato-Leek Soup).
Ingredients
chicken stock
2.5 cups
flat-leafed parsley leaves
2 tablespoons
garlic clove
1
half and half
3 tablespoons
leeks
2 medium
onion
0.5 medium
potato
0.5 pound
butter
1 tablespoon
note
2 servings
Cooking in Steps
-
1Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion and leek in butter over moderately low heat, stirring, until onion is softened.
butter
garlic
potato
onion
leek
sauce pan -
2Add potato and cook, stirring occasionally, 2 minutes. Stir in stock or broth and simmer, uncovered, 15 minutes, or until potato is very tender.If desired, in a blender pure soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.
salt and pepper
parsley
potato
broth
cream
stock
sauce pan
blender -
3Serve
-
4For Vichyssoise, puree the soup until smooth and season with salt and white pepper to taste. Chill.
white pepper
salt
-
5Add snips of chive to bowls filled with the soup and serve.
chives
bowl
