Creamy Leek Soup with Potatoes
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Creamy leek soup, also known as vichyssoise, is delicious served hot as a first course or cold as an appetizer. This soup is made with only the white and light green parts of the leek, which are sautéed in butter until soft. Don't let them brown, as this will give the soup a strong flavor. Yellow potatoes add a creamy texture, and a mixture of heavy cream and sour milk makes it even creamier. The finished soup is pureed with an immersion blender and garnished with green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g potatoes (about 3 small tubers), peeled and cut into small cubes
- 450 g leeks, washed and cut off the dark green part, about 4-5 medium stalks
- 3 tablespoons unsalted butter
- A generous pinch of coarse salt + more to taste
- 1 liter of vegetable broth
- 1 cup heavy cream
- 1 cup of sour milk or kefir
- 0.5 tsp white pepper
- 1 tbsp chopped chives
We recommend
Cooking the dish according to the recipe:
- Finely chop the leek.
In a 6-quart saucepan, melt the butter over medium heat. Add the leeks and a generous pinch of salt and sauté for 5 minutes. Reduce the heat to medium-low and sauté, stirring occasionally, until the leeks are tender, about 25 minutes. - Add the potatoes and vegetable broth, increase the heat to medium, and bring to a boil. Then reduce the heat to low, cover, and simmer until the potatoes are tender, about 45 minutes.
- Turn off the heat and puree the soup with an immersion blender until smooth. Add heavy cream, sour milk, and white pepper. Taste and adjust the seasoning with salt if needed. Sprinkle with chives and serve immediately, or refrigerate the soup and serve cold.
Categories:
recipe / Blender / Spring dishes / Festive dishes / March 8 / Soups / Creamy soups / Cream soups / Vegetable soups / Potato dishes / Potato soups / French cuisine / Alton Brown
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