Leek and Potato Vichyssoise Soup Recipe

Name: Leek and Potato Vichyssoise Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 leeks, sliced (white part only); 4 tablespoons minced onions; 2 cups chicken broth; 1 sprig parsley; 1 medium thinly sliced potato; ⅓ cup chopped celery; 1 dash nutmeg; salt and pepper, to taste; 2 drops Worcestershire sauce; ½ cup whipping cream

Servings: persons

2 tablespoons butter
2 leeks, sliced (white part only)
4 tablespoons minced onions
2 cups chicken broth
1 sprig parsley
1 medium thinly sliced potato
⅓ cup chopped celery
1 dash nutmeg
salt and pepper, to taste
2 drops Worcestershire sauce
½ cup whipping cream

1
Melt butter in a large pot (i use large deep frying pan).
2
Add sliced leeks and minced onion.
3
Saute until soft but not brown.
4
Add everything else except whipping cream.
5
Cook until potato is tender.
6
Put in blender (i do it in 2 small batches).
7
Add more stock if necessary.
8
Reheat and add in cream.
9
stir and serve cold or hot.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 2 leeks, sliced (white part only), 4 tablespoons minced onions, 2 cups chicken broth, and more.

Yes, Leek and Potato Vichyssoise Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek and Potato Vichyssoise Soup

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