Vichyssoise: Leek and Potato Soup

    • Prep Time
    • 5 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

I love soup, and I think I mention that all the time.

This leek and potato soup is my favorite soup of all time. It’s a French staple. It has a perfect silky texture with and mild leek flavor. It’s always perfect with a fresh baguette. Enjoy!

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5 Ratings

Ingredients

  • 2 tbsp butter
  • 3 medium leeks, carefully and thoroughly washed and sliced
  • 1 onion, diced
  • 3 bay leaves
  • salt
  • pepper
  • 2 large potatoes, diced
  • 4 cups vegetable stock
  • 1 cup heavy cream

Instructions

  • 1. In a heavy bottom pot, melt the butter over medium heat. Throw in the leeks and onions. Sweat until onions are translucent, about 7 minutes.
  • 2. Add bay leaves, and salt and pepper to taste. Add potatoes and cover with the stock.
  • 3. Bring soup to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
  • 4. Remove bay leaves. Blend soup until smooth using a hand blender.
  • 5. Return soup to a low flame add the heavy cream. Stir, remove from heat and serve! Enjoy with a fresh crisp baguette!

Instructions

  • 1. In a heavy bottom pot, melt the butter over medium heat. Throw in the leeks and onions. Sweat until onions are translucent, about 7 minutes.
  • 2. Add bay leaves, and salt and pepper to taste. Add potatoes and cover with the stock.
  • 3. Bring soup to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
  • 4. Remove bay leaves. Blend soup until smooth using a hand blender.
  • 5. Return soup to a low flame add the heavy cream. Stir, remove from heat and serve! Enjoy with a fresh crisp baguette!

Rate this recipe

  • 5 people rated this recipe

  • Average Rating

    (3.8 / 5)


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