Summary:

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).

Dietary Info:

Ingredients:

• 2.5 cups chicken stock - $3.49
• 2 tablespoons flat-leafed parsley leaves - $1.29
• 1 garlic clove - $0.99
• 3 tablespoons half and half - $3.99
• 2 medium leeks - $3.49
• 0.5 medium onion - $0.99
• 0.5 pound potato - $0.99
• 1 tablespoon butter - $5.99
• 2 servings note - $3.99

Instructions:

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.
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.
3. Serve
4. For Vichyssoise, puree the soup until smooth and season with salt and white pepper to taste. Chill.
5. Add snips of chive to bowls filled with the soup and serve.