Simple Way to Make Award-winning Vichyssoise (cream of leek and potatoes soup)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vichyssoise (cream of leek and potatoes soup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Learn how to make the best Vichyssoise cream soup recipe. Vichyssoise is a French classic cold soup recipe made of potato and leek. This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes "Potage Parmentier) is made of puréed leeks It is satisfying, healthy-ish and the addition of cream makes for a velvety texture. Potatoes and leeks are also both affordable.

Vichyssoise (cream of leek and potatoes soup) is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vichyssoise (cream of leek and potatoes soup) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):

1. Make ready Leek (only the white part)
2. Take butter
3. Make ready olive oil
4. Make ready small onion
5. Take medium potato
6. Get heavy cream
7. Prepare chicken stock

Regardless, this potato and leek soup remains a true classic with simply wonderful flavor. Easy to prepare with just a few ingredients, vichyssoise will change your mind about cold soups. Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately.

Steps to make Vichyssoise (cream of leek and potatoes soup):

1. În a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion. Fry them a but until translucent. Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat. Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender.
2. Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.
3. Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.

Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately. Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Add the heavy cream and keep processing.

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