Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, potato and leek soup (vichysoisse soup). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Potato and Leek Soup (Vichysoisse Soup) is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Potato and Leek Soup (Vichysoisse Soup) is something that I have loved my whole life.

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.

To begin with this recipe, we have to prepare a few components. 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. Take 2 large leeks
2. Take 1 onion
3. Make ready 1 large potato
4. Make ready 2 taespoon butter
5. Make ready 2 cups vegetable stock
6. Make ready 1 cup milk
7. Prepare 1 cup whipping cream
8. Make ready 1 cup plain yoghurt
9. Prepare salt and peper
10. Make ready 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.

Instructions 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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