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Vichyssoise Potato Leek Soup

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  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Potatoes 1 Pound, peeled and cut into 1 inch chunks (4 Pieces, Any Variety)
  Leeks 2 Bunch (200 gm), washed twice thoroughly, chopped (Set Aside 1 Cup Of Best Parts For Garnish)
  Dried sage 1 Teaspoon
  Bay leaf 1
  White wine 1⁄4 Cup (4 tbs)
  Vegetable stock/Water 2 Quart
  Salt To Taste
  White pepper To Taste

1. In a large soup pot over medium heat, heat olive oil 1 minute. Add onion, potatoes, and all but 1 cup of the chopped leeks; cook 10 minutes until onions turn translucent.
2. Add sage, bay leaf, and wine. Cook 1 more minute. Add stock and bring to a full boil.
3. Reduce heat to a simmer and cook 45 minutes, until potatoes are very tender and start to fall apart.
4. Carefully puree the soup in a blender in small batches. Season to taste with salt and white pepper.
5. Steam, boil, or saute the remaining cup of leeks, and serve the soup garnished with a spoonful of leeks in the center. This soup may be served either hot or chilled.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 835 Calories from Fat 149

% Daily Value*

Total Fat 17 g26.1%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4026.6 mg167.8%

Total Carbohydrates 152 g50.5%

Dietary Fiber 30.7 g123%

Sugars 20.7 g

Protein 15 g30.4%

Vitamin A 74.1% Vitamin C 218.2%

Calcium 31.9% Iron 57.8%

*Based on a 2000 Calorie diet

Vichyssoise Potato Leek Soup Recipe