Healthy and Easy Leek and Potato Soup Recipe (Vichyssoise)

GLUTEN FREENUT FREEEGG FREESUGAR FREEVEGETARIAN

Airy, healthy, and absolutely easy to make classic French favorite, this leek and potato soup recipe marks as one of the best soups either as a starter or as a meal!

Healthy and Easy Leek and Potato Soup Recipe (Vichyssoise)

Healthy and Easy Leek and Potato Soup Recipe FINAL PRODUCT

Ingredients you’ll need to make this healthy and easy leek and potato soup recipe

Healthy and Easy Leek and Potato Soup Recipe INGREDIENTS

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Healthy and Easy Leek and Potato Soup Recipe STEP BY STEP GUIDE

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Healthy and Easy Leek and Potato Soup Recipe FINAL PRODUCT

Healthy and Easy Leek and Potato Soup Recipe (Vichyssoise)

Airy, healthy, and absolutely easy to make classic French favorite, this leek and potato soup recipe marks as one of the best soups either as a starter or as a meal!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 3 Portions
Calories per serving: 335kcal

Ingredients

  • 500 g Potatoes - Peeled and cut in smaller pieces. Use starchy potatoes such as yukon or rosamunda
  • 1 large Leek - Cleaned and chopped. Only use the white part!
  • 3 cloves Garlic - Peeled and smashed
  • 2 tbsp Butter - About 30g
  • 2 tbsp Brandy - You can also use cognac or white wine if you want a lighter flavor. This is optional but encouraged.
  • 1 L Chicken stock - You can also use vegetable stock
  • 1/4 tsp White pepper
  • 1/2 tsp Salt - Adjust accordingly. Remember, most stocks already have salt! Taste and add more if needed.
  • 2 dl Full-fat Greek yogurt - This is for the lighter and healthier version but you can also use cream or sour cream if you're feeling a little bit naughty.

Instructions

  • Heat a large soup pot on medium-low heat and add in your butter, garlic, leek, and salt. Let all this concoction sautée until the aromatics are soft and have released all its sugar and have caramelized slightly. You're not looking for color, just a touch of golden but nothing deeper color than that otherwise your soup will look brown instead of cream.
  • Add your shot of brandy and let it evaporate its alcohol, about 3 minutes. Stir occasionally!
  • Crank up the heat to medium and add in your chopped potatoes and stock, stir until combined, and cover with the pot lid and let this whole thing simmer until the potatoes are tender and cooked. You'll know this by poking one with a fork and if it went through smoothly, it is cooked.
  • Once the potatoes are cooked, add in your yogurt, white pepper, and let the soup heat up until it is simmering stirring from time to time.
  • Once the whole thing is heated up, whip out your hand blender and blend your leek and potato soup until nice and smooth!
  • Adjust taste accordingly and serve while it is hot either as an appetizer for four people or as a main course for two.

Notes

→ This leek and potato soup recipe is a modern rendition of the classic French soup called Vichyssoise and can also be served cold!
→ To take this soup to a hipster level, top it off with kale chips.
→ If you're feeling a bit naughty, some crispy bacon will do the trick.

Nutrition

Serving: 1Serving | Calories: 335kcal | Carbohydrates: 41g | Protein: 18g | Fat: 10g | Sodium: 596mg | Fiber: 4g | Sugar: 5g | Iron: 3mg

CourseAppetizer, Main Course, Soup
CuisineFrench, Fusion, Modern
DietLow Fat, Vegetarian
Keywordeasy soup, healthy appetizer, healthy soup, leek and potato soup, potato leek soup, Vichyssoise
Tried this recipe?Mention @TheKitchenAbroad and tag #thekitchenabroad to be featured!
GLUTEN FREENUT FREEEGG FREESUGAR FREEVEGETARIAN
Healthy and Easy Leek and Potato Soup Recipe FINAL PRODUCT

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