Potato leek soup is a tasty and fragrant spring soup, which can be eaten hot, warm or cold. Cold potato leek soup is known in France as vichyssoise. I made this version without adding cream, as the soup was velvety smooth without it. This soup can be made vegan by replacing chicken broth with vegetable broth. If you want it slightly creamier and vegan, you can add ½ cup coconut cream just prior to serving.
To avoid a blender explosion, soup should be cooled prior to blending. Alternatively, you can remove the center piece in the blender top and cover with a towel.
Melt butter in a large pan, add leeks and cook to soften, about 5 minutes on medium-low heat. Add diced potatoes, salt and pepper. Bring to a soft boil over medium heat, reduce heat and cook for 15 minutes or until a fork easily goes into a slice of potato. Remove from heat. Puree soup using an immersion blender or a regular blender. Return to pan and heat. Stir in whipping cream, if using.
Equipment:
Immersion Blender
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Potato Leek Soup
This velvety smooth soup can be served hot, warm or cold. Cold potato leek soup is known in France as vichyssoise.
Ingredients
Instructions
- Melt butter in a large pan, add leeks and cook to soften, about 5 minutes on medium-low heat. Add diced potatoes, salt and pepper. Bring to a soft boil over medium heat, reduce heat and cook for 15 minutes or until a fork easily goes into a slice of potato. Remove from heat. Puree soup using an immersion blender or a regular blender. Return to pan and heat. Stir in whipping cream, if using. garnish each bowl with chives.
Nutrition Facts
Calories
313Fat
17 gSat. Fat
11 gCarbs
36 gFiber
3 gNet carbs
33 gSugar
7 gProtein
6 gSodium
1214 mgCholesterol
53 mg