Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, potato and leek soup (vichysoisse soup). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise. Creamy Leek and Potato Soup (Soupe Vichyssoise) Audrey This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes "Potage Parmentier) is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that's absolutely comforting when enjoyed warm on a chilly day.

Potato and Leek Soup (Vichysoisse Soup) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Potato and Leek Soup (Vichysoisse Soup) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have potato and leek soup (vichysoisse soup) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Potato and Leek Soup (Vichysoisse Soup):

1. Get 2 large leeks
2. Take 1 onion
3. Make ready 1 large potato
4. Take 2 taespoon butter
5. Take 2 cups vegetable stock
6. Get 1 cup milk
7. Prepare 1 cup whipping cream
8. Make ready 1 cup plain yoghurt
9. Get salt and peper
10. Prepare Chopped cilantro for garnish

Crock Pot Potato and Leek Soup (Vichyssoise) Recipe by Chef Joey Z. I got the original recipe for this from Cooks.com. I love potato and leek soup and didn't want to spend the time watching this or heating up the kitchen so doing it in my crock pot was perfect. When this was finished cooking I pureed the soup.

Steps to make Potato and Leek Soup (Vichysoisse Soup):

1. Wash and trim the leeks then cut into rings. Finely chop onions. Peel and dice potato
2. In deep pan cook onion and leeks in the butter until softened. Add potatoes and vegetable stock. Bring to boil then reduce heat and simmer for 20 minutes
3. Add milk then blend until smooth
4. Transfer the soup to a bowl and whisk in the cream yoghurt salt and pepper.
5. Leave to cool then chill for an hour if you are having it cold. You can warm it up before serving
6. Garnish with chopped cilantro

Bradley If there is one soup that is an absolute must for me in summer and early fall (in addition to Gazpacho of course), it is the cold, silky, incredibly reviving amalgam called Vichyssoise ( vih-she-swaz ). The same article explains that the soup was first called Crème Vichyssoise Glacée, after the spa town. Best-Ever Potato and Leek Soup Best-Ever Potato and Leek Soup This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.

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