Vida Recetas Editorial
Discover how to prepare a delicious leek and potato soup, a comforting classic ideal for cold days. This soup, also known as vichyssoise when served cold, originated in France and has become popular worldwide for its creaminess and mild flavor. Our version uses simple ingredients like tender leeks, potatoes with skin, chicken broth, and skim milk, achieving a silky texture without cream.
The key is to cook the vegetables covered with a little broth to concentrate their flavors, then add the remaining liquid and finally blend with the milk. The result is a velvety soup with a delicate leek flavor and a fresh touch of chives and parsley. Ideal as a starter or light main course, served with crusty bread.
Prep
5 min
Cook
30 min
Servings
4
Calories
105 kcal
Cut the leeks and potatoes into large chunks and place them in a saucepan with the margarine or a teaspoon of oil and a couple of tablespoons of broth.
Stir, cover tightly and let it cook for approximately 20 minutes, so that the liquid takes on flavor.
From time to time, shake the pan.
Add the rest of the broth and season. Cover again and continue cooking for another 10 minutes, or until the vegetables are tender.
Remove from the heat, add the milk and puree with the electric hand mixer.
Warm up gently.
Correct the seasoning and mix with chives and parsley before serving.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
