Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, potato and leek soup (vichysoisse soup). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
French style Leek and potato soup ( good practice for your first soup). Potato Leek Soup from Garden Fresh Vegetables. There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. Leek and potato soup is a classic British recipe, it is a winter favourite when served warm.
Potato and Leek Soup (Vichysoisse Soup) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Potato and Leek Soup (Vichysoisse Soup) is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook potato and leek soup (vichysoisse soup) using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Potato and Leek Soup (Vichysoisse Soup):
- Prepare 2 large leeks
- Get 1 onion
- Get 1 large potato
- Take 2 taespoon butter
- Take 2 cups vegetable stock
- Prepare 1 cup milk
- Take 1 cup whipping cream
- Get 1 cup plain yoghurt
- Prepare salt and peper
- Make ready Chopped cilantro for garnish
Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Potato Leek Soup (aka Vichyssoise) - The Perfect Autumn in San Francisco Soup.
Steps to make Potato and Leek Soup (Vichysoisse Soup):
- Wash and trim the leeks then cut into rings. Finely chop onions. Peel and dice potato
- In deep pan cook onion and leeks in the butter until softened. Add potatoes and vegetable stock. Bring to boil then reduce heat and simmer for 20 minutes
- Add milk then blend until smooth
- Transfer the soup to a bowl and whisk in the cream yoghurt salt and pepper.
- Leave to cool then chill for an hour if you are having it cold. You can warm it up before serving
- Garnish with chopped cilantro
Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Potato Leek Soup (aka Vichyssoise) - The Perfect Autumn in San Francisco Soup. This can be a strange time of year for Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. Tomato and basil soup is yummy in small quantities. Italian wedding soup was pretty interesting.
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