(VICHYSSOISE) LEEK AND POTATO SOUP

(Vichyssoise) Leek and Potato Soup image

Provided by Jo Zimny

Categories Soups

Time 35m

Number Of Ingredients 10

2 Tbsp coconut oil
4 large leeks, cut into little circles and rinsed
3 c sweet onion
1/2 tsp sea salt
4 clove garlic, minced
4 large yukon gold potatoes, diced
8 c stock, i used chicken
4 tsp rosemary leaves chopped small
1 small lemon, juice of.
1 1/2 c cream (optional)

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.