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    You are in: Home / Recipes / Leek & Potato Vichyssoise (Soup) Recipe
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    Leek & Potato Vichyssoise (Soup)

    Leek & Potato Vichyssoise (Soup). Photo by LawyerMom

    1/1 Photo of Leek & Potato Vichyssoise (Soup)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    LawyerMom's Note:

    Based upon Joy of Cooking's recipe with a few minor adaptations. This recipe is gluten-free. It can be made dairy free by substituting margarine for the butter and either omitting the cream or substituting almond/cashew cream.

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    Serves: 4-6


    Units: US | Metric


    1. 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. 2
      Melt butter in a soup pot over low-medium heat.
    3. 3
      Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
    4. 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. 5
      Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
    6. 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. 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. 8
      Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!

    Ratings & Reviews:


    Nutritional Facts for Leek & Potato Vichyssoise (Soup)

    Serving Size: 1 (446 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 671.6
    Calories from Fat 389
    Total Fat 43.3 g
    Saturated Fat 25.7 g
    Cholesterol 136.3 mg
    Sodium 630.0 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 6.0 g
    Sugars 9.1 g
    Protein 14.3 g

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