Vichyssoise (Potato Leek Soup)
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 cups leeks, thinly sliced, discard the tough dark green section
- 2 cups onions, thinly sliced
- 2 tablespoons butter
- 2 (10 ounce) cans condensed chicken broth
- 1 (10 ounce) can water
- 6 potatoes, peeled and cubed
- 2 cups half-and-half cream
- salt and pepper
directions
- In a large pot, saute leeks and onions in butter until soft.
- Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
- Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
- Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
- Heat on medium/low for 1-1/2 hours.
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Reviews
-
A soup lovers soup! Love leeks and often add them in to my soups along with the onion, so no surprise that this recipe was a winner at our house. Other than using homemade chicken stock made as posted. Used half and half but am sure using the lower fat milk that I will likely use next time around will work equally well. A recipenap - AUZ/NZ Swap. Thank you Diana.
RECIPE SUBMITTED BY
Diana 2
Canada