Leek and Potato Soup (Vichyssoise)
Leek and Potato Soup (Vichyssoise) is a gluten free and lacto ovo vegetarian recipe with 2 servings. For $1.9 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 336 calories, 12g of protein, and 12g of fat. Autumn will be even more special with this recipe. It is brought to you by Foodista. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up onion, leeks, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a main course. With a spoonacular score of 67%, this dish is good. If you like this recipe, you might also like recipes such as Leek And Potato Soup (vichyssoise), Vichyssoise (Potato and Leek Soup), and Vichyssoise (or Creamy Potato-Leek Soup).
- Serves: 2
- Time: 45 Mins
- Category: lunch, soup, main course, main dish, dinner
- Health Rating: 19.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
chicken stock | 600.0 | milliliters | None |
 |
flat-leafed parsley leaves | 2.0 | Tbsps | None |
 |
garlic clove | 1.0 | None | |
 |
half and half | 3.0 | Tbsps | None |
 |
leeks | 2.0 | mediums | None |
 |
onion | 0.5 | mediums | None |
 |
potato | 226.796 | grams | None |
 |
butter | 1.0 | Tbsp | None |
 |
note | 2.0 | servings | None |
chicken stock
Qty: 600.0
Metric: milliliters
Price: None
flat-leafed parsley leaves
Qty: 2.0
Metric: Tbsps
Price: None
garlic clove
Qty: 1.0
Metric:
Price: None
half and half
Qty: 3.0
Metric: Tbsps
Price: None
leeks
Qty: 2.0
Metric: mediums
Price: None
onion
Qty: 0.5
Metric: mediums
Price: None
potato
Qty: 226.796
Metric: grams
Price: None
butter
Qty: 1.0
Metric: Tbsp
Price: None
note
Qty: 2.0
Metric: servings
Price: None
Instructions
Step 1: Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion and leek in butter over moderately low heat, stirring, until onion is softened.
Ingredients:
- butter
- garlic
- potato
- onion
- leek
Equipment:
- sauce pan
Step 2: Add potato and cook, stirring occasionally, 2 minutes. Stir in stock or broth and simmer, uncovered, 15 minutes, or until potato is very tender.If desired, in a blender pure soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.
Ingredients:
- salt and pepper
- parsley
- potato
- broth
- cream
- stock
- soup
Equipment:
- sauce pan
- blender
Step 3: Serve
Step 4: For Vichyssoise, puree the soup until smooth and season with salt and white pepper to taste. Chill.
Ingredients:
- white pepper
- salt
- soup
Step 5: Add snips of chive to bowls filled with the soup and serve.
Ingredients:
- chives
- soup
Equipment:
- bowl
Dietary Information
- Vegetarian
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 336.31 kcal | 16.82% |
| Fat | 12.36 g | 19.02% |
| Saturated Fat | 6.24 g | 38.97% |
| Carbohydrates | 45.59 g | 15.2% |
| Net Carbohydrates | 41.41 g | 15.06% |
| Sugar | 11.84 g | 13.16% |
| Cholesterol | 31.92 mg | 10.64% |
| Sodium | 485.33 mg | 21.1% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 12.35 g | 24.7% |
| Vitamin K | 114.37 µg | 108.92% |
| Vitamin A | 2136.32 IU | 42.73% |
| Vitamin C | 29.64 mg | 35.93% |
| Manganese | 0.66 mg | 32.96% |
| Vitamin B3 | 6.53 mg | 32.64% |
| Vitamin B6 | 0.65 mg | 32.56% |
| Potassium | 1093.83 mg | 31.25% |
| Folate | 105.66 µg | 26.41% |
| Copper | 0.45 mg | 22.33% |
| Vitamin B2 | 0.38 mg | 22.18% |
| Phosphorus | 217.55 mg | 21.75% |
| Iron | 3.69 mg | 20.48% |
| Vitamin B1 | 0.28 mg | 18.48% |
| Magnesium | 69.8 mg | 17.45% |
| Fiber | 4.19 g | 16.74% |
| Selenium | 9.21 µg | 13.16% |
| Calcium | 114.08 mg | 11.41% |
| Vitamin E | 1.18 mg | 7.85% |
| Zinc | 1.11 mg | 7.38% |
| Vitamin B5 | 0.58 mg | 5.76% |
