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Vichyssoise Potato Leek Soup

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Ingredients
  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
Directions

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
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy

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