Potato Leek Cream Soup

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4.1 8
In France also known as "vichyssoise". There the soup is actually served cold, but as a hot version it is just as good
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 1 Onion
  • 500 g Potatoes
  • 2 large leeks
  • 2-3 TABLESPOONS Oil
  • 7-10 Tbsp salt, sugar, pepper
  • 4 TABLESPOONS Lemon juice
  • 200 g Whipped cream
  • 100 g Whipped cream
  • 400 ml Milk
  • 2-3 TEASPOONS Vegetable broth (instant)
  • 1/2 bunch Chives

Directions

  1. 1

    Peel the onion. Peel and wash the potatoes. Dice both. Clean and wash the leek and cut the white and light green into fine rings.

  2. 2

    Heat the oil in a large pot. Brown the onion, potatoes and leek for about 10 minutes. Season with salt, pepper and 1 pinch of sugar.

  3. 3

    Deglaze with 1 l water, lemon juice, 200 g cream and milk. Bring to the boil, stir in broth and simmer covered for about 20 minutes. Puree the soup finely. Season to taste with salt and pepper.

  4. 4

    Whip 100 g cream until semi-stiff. Wash the chives and cut into fine rolls. Serve the soup with 1 blob of cream and some chives. Serve hot or cold.

Nutrition Facts

KCAL
220 kcal
CARBS
13 g
FATS
16 g
PROTEINS
4 g