Vichyssoise Potato Leek Soup
Served warm or cold, potato leek soup (Vichyssoise) is one of the most delicious soups around. Not all recipes are made with the chicken stock, but my family feels it imbues the soup with a richness that simply cannot be achieved with water.
Notes
- More often than not, Vichyssoise is served cold. To do so, simply chill the soup for about 4 hours before garnishing and serving.
- This recipe only costs $1.28 per serving! Want to find other recipes for under $1.50 per serving? Click here.
Cooking Time40 min
Ingredients
- 3 leeks
- 3 medium potatoes
- 1 medium onion
- 1 stalk celery
- 4 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons butter
Instructions
- Wash the leeks very carefully making sure to remove all soil.
- Slice only the white part of the leeks into 1/4 inch pieces.
- Dice the potatoes, slice onion and celery.
- Sauté leeks, potatoes, onion and celery in butter about 10 minutes.
- Add chicken stock and cook over medium heat until all vegetables are tender, about 30 minutes.
- When the vegetables are tender, purée the vegetables and stock and add the cream.
- Garnish with chopped parsley or chives.
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