(VICHYSSOISE) LEEK AND POTATO SOUP
Vichyssoise or Leek and Potato Soup is one of my all time favourites. This particular recipe uses no milk. It is creamy and delicious. I had a bowl this morning and squeezed a little lemon juice in mine, it gave the soup another layer of flavour. I love this recipe.
Provided by Jo Zimny
Categories Soups
Time 35m
Number Of Ingredients 10
Steps:
- 1. Heat up a large soup pot and melt the coconut oil over medium heat.
- 2. Add the cleaned leeks, onion and sea salt. Saute for about 5 minutes. Stir often until the leeks and onions are transparent.
- 3. Add the garlic and stir well. Saute for 1 more minute.
- 4. Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
- 5. Remove the soup from the heat, add the cream (if using) rosemary and with a stick blender puree the soup until its totally smooth.
- 6. Serve this warm with your favorite crusty bread and if you like a splash of lemon. I love the soup with a little lemon.
- 7. Enjoy.
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