Leek and Potato Soup
Leek and potato cream, the homemade vichyssoise, served hot in winter or cold in summer.
- Total
- 35 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- leek4
- potato2
- onion1
- vegetable broth3.5 cup
- olive oil3 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Clean the leek (only the white and light green part) and cut into rounds.
- 2
Sweat the leek and chopped onion in the olive oil 10 minutes without browning.
- 3
Add the potato in pieces and the vegetable stock and cook 15 minutes.
- 4
Blend very smooth, season with salt and pepper and serve hot or well chilled.
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