Vichyssoise (cream of leek and potatoes soup). Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Place potatoes in the pot; add chicken broth.
Add the potatoes and stick, season to taste and bring to a boil. In a large soup pot, or saucepan, melt the butter and then add the shredded leeks, chopped celery and carrots. Add the diced baking potato and the stock. You can cook Vichyssoise (cream of leek and potatoes soup) using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Vichyssoise (cream of leek and potatoes soup)
Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl. Have the hot stock ready and add to the cooked vegetables. Step-by-step guide on how to make this leek and potato soup. Heat your pot over medium-low heat and add butter to melt and once melted, add the garlic.
Vichyssoise (cream of leek and potatoes soup) step by step
We're doing this on low heat mainly because we do not want any of our ingredients to get color so the soup stays light green in color! Vichyssoise is one of the simplest and most versatile cold soups ever-basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. Wash the leeks thoroughly and drain. Bring to a boil over high heat. Bring to a boil over high heat.