Total Time
32mins
Prep 12 mins
Cook 20 mins

Can also be served chilled as Vichyssoise (pronounced Vi-shee-swah)

Ingredients Nutrition

Directions

  1. Heat butter over low heat in large sauce pan.
  2. Sweat leaks and onions until moderately soft and translucent.
  3. Stir in potatoes and stock.
  4. Season and bring to a boil.
  5. Simmer until all vegetables are very tender.
  6. Puree soup to smooth consistency.
  7. Wash and shred sorrel leaves, garnish on top of soup just before serving.

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