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Potato Vichyssoise with Leeks
Ready Time: 200min
Prep Time: 20min
Cook Time: 180min
Serves: 6 cups
Recipe by: The Little Potato Company
A vichyssoise style cold potato soup that’s ideal for al fresco dining on warm summer nights. Petite (creamer) potatoes replace whipped cream for a dairy-free dish.
petite potatoes, quartered 2 large leeks, white only, finely sliced
1 Tbsp butter or olive oil
3 cups vegetable or chicken broth
1/4 cup white wine (optional)
Salt and freshly ground pepper, to taste
Fresh chives or green onions, for garnish
Prep Time: 20min | Cook Time: 180min
In a large saucepan add the petite potatoes, leeks and butter and cook over medium heat for 5 – 10 minutes. Stir often to prevent browning.
Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.
Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.
Cool in the fridge for at least 2 hours or overnight.
Season with salt and fresh ground pepper to taste.
Garnish bowls with chives.
Nutrient Analysis per Serving1 cup, made with wine
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