Leek and Potato Soup (Vichyssoise)

Leek and Potato Soup (Vichyssoise)


  • 2 1/2 cups chicken stock (or broth for Vichyssoise)
  • 2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
  • 1 garlic clove, minced
  • 3 tablespoons half and half (or cream for Vichyssoise)
  • 2 mediums leeks (white parts only), halved lengthwise, washed well, and sliced thin crosswise
  • 1/2 medium onion, chopped fine
  • 1 medium boiling potato (about ½ pound)
  • 1 tablespoon unsalted butter
  • Note: For Vichyssoise, omit parsley and add snips of fresh chives.

Course: lunch,soup,main course,main dish,dinner

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