How to Make Leek and Potato Soup (Vichysoisse) - Easy Recipe
Leek and Potato Soup (Vichysoisse)
Leek and Onion Soup is a delicious thick and creamy soup
Made from just three main ingredients - leeks, potatoes and onions - Leek and Potato Soup is a delicate flavored starter to a main meal, but is also nourishing and substantial enough to have as a stand-alone light meal on its own.
When I say "on its own", I mean literally without an accompaniment, or with your favorite bread, such as French bread, croutons or a nice crispy roll.
It's very easy to make Leak and Potato Soup
Even a beginner or inexperienced cook could make this tasty soup. All you have to do is chop up a few vegetables, chuck them in a saucepan, fry them gently for a few minutes to soften them (the technical name for this is "sweating"), then add water, flavoring and a milk product.
And Voila! - Perfect Leak and Potato Soup, fit to accompany the finest meal, or to have as a winter warmer.
Not only that, you can also eat leak and potato soup lukewarm or cold.
Leeks Chopped up SmallClick thumbnail to view full-size
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- 1 Onion, any size
- 2 - 3 Leeks, With dark green part discarded
- 2 - 3 Potatoes, Approximately same weight as leeks
- 1 Stick Celery
- 1 Tablespoon Olive Oil (or other Cooking Oil)
- 1 Oz. Butter
- 1 Pint Water
- 1 Clove Garlic, Optional
- 1 Teaspoon Mixed Herbs
- 2 Cubes Chicken Boullion, Replace with Vegetable Boullion if you are vegetarian
- Pinch Nutmeg, Grated/Powder
- 1 Bay Leaf
- 1 Half Pint Milk or Cream or Greek Yogurt or Creme Fraiche, Or a mixture of all or any of them
- Salt and Pepper, To Taste
Instructions for Making Leek and Potato Soup
- Melt butter and oil in the saucepan on a low heat
- Peel and slice the onion and put it in the saucepan, cooking on a low heat (sweating it) so that it softens without turning brown, stirring every now and then.
- Cut off and discard the darkest part of the leeks and any tough outer leaves so that you are using just the light coloured parts, which are sweeter. Cut the leeks lengthways into quarters, and wash thoroughly, as the upper parts often have mud inside the layers. Then cut the leeks into small pieces, and add to the saucepan.
- Peel the potatoes, cut them into small pieces, and add to the saucepan. Wash the stick of celery, chop it into small pieces and add to the saucepan. Continue sweating the vegetables for about five to ten minutes
- Mix the boullion cubes in a mug of hot water, and add to the saucepan. Add the rest of the water - about two more mugs-full.
- Add a little grated nutmeg, crushed garlic, a bay leaf, and salt and pepper to taste (remember that the bouillion is already a bit salty). Simmer the soup for about twenty minutes.
- Blend the soup in a food processor with a hand mixer, or otherwise mash it in to a smooth, thick mixture.
- If you are intending to use all the soup immediately, add about half a pint of milk or cream, plain Greek-style yogurt or creme fraishe.
- If you are proposing to freeze some or all of the soup, freeze it before you add any of these, and add them when you are ready to use the soup. There are two reasons for this: (a) it will prevent curdling (b) it will take up less room in your freezer.
- You can eat leek and potato soup hot, lukewarm or cold - it's very versatile
Leeks Blended in a Food Processor
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Did You Know That Leeks Are Very Easy to Grow in Your Own Garden?
In these days of austerity and global warming, everyone should consider how to grow your own vegetables and/or fruit, or at least some herbs. The benefits are numerous:
- Fresh food - fresher than you can buy at the supermarket - and why would you want such fresh food? Because fresh food retains the goodness.
- Saving money - a few raspberry or bean plants, or other seasonal vegetables, for instance, will yield as much as you could need in one season and you would have some to freeze as well. I reckon that I saved about £20 on raspberries this year, and it will be about the same when my beans grow. Indeed, I will have some to give away as well,
- Good exercise - especially as you grow old and don't run about so much.
- Doing your bit for global warming - the food doesn't need to be transported by air, sea or road, so saves on fuel
- Less food waste - you just pick what you need when you need it so less gets thrown away.
Here's How Marco Pierre White, Famous English Chef, Makes Leek and Potato Soup
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