Leek & Potato Vichyssoise (Soup) Recipe

Name: Leek & Potato Vichyssoise (Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 medium leeks, cleaned and thinly sliced; 4 medium potatoes, thinly sliced; 5 cups chicken stock or 5 cups vegetable stock; 2 tablespoons instant chicken bouillon granules (optional); 6 tablespoons butter; 1 cup heavy cream; 1 teaspoon salt (optional); 1/4 teaspoon pepper (or 1/8 tsp white pepper, preferable); 1/2 teaspoon dried basil; 1/4 teaspoon paprika

Servings: persons

3 -4 medium leeks, cleaned and thinly sliced
4 medium potatoes, thinly sliced
5 cups chicken stock or 5 cups vegetable stock
2 tablespoons instant chicken bouillon granules (optional)
6 tablespoons butter
1 cup heavy cream
1 teaspoon salt (optional)
1/4 teaspoon pepper (or 1/8 tsp white pepper, preferable)
1/2 teaspoon dried basil
1/4 teaspoon paprika

1
Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.
2
Melt butter in a soup pot over low-medium heat.
3
Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
4
Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.
5
Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
6
Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.
7
Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.
8
Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!

926

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 10 ingredients. The key ingredients include: 3 -4 medium leeks, cleaned and thinly sliced, 4 medium potatoes, thinly sliced, 5 cups chicken stock or 5 cups vegetable stock, 2 tablespoons instant chicken bouillon granules (optional), and more.

Yes, Leek & 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 & Potato Vichyssoise (Soup)

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