Leek Potato Soup Recipe - AKA Vichyssoise with Watercress
THINK HOT: Hot soup in winter - like a baked potato with butter and chives, except in soup form. Or...THINK COLD Vichyssoise - like a potato salad in summer, except in soup form and with butter instead of mayo. Always a delicious crowd pleaser or soothing comfort food for one or a few!
Servings 8
Ingredients
- 1 stick salted butter
- 2 lb leeks sliced in 1/2" rings
- 2 lb potatoes roughly chopped
- 12 cups vegetable broth
- salt and pepper for tate
- 2 bunch watercress can substitute with arugula, spinach, kale or other favorite greens
- 1 cup organic whole milk
Instructions
- MELT butter in a large soup pot. (We prefer salted butter, but use whichever you prefer and adjust salt as desired at the end.
- ADD the leeks and potatoes, stirring to coat well with the butter.
- COVER and cook gently for 5 minutes.
- ADD soup stock and simmer for about 15 minutes, or until the vegetables are tender.
- REMOVE from heat and allow to cool for 5 minutes or so.
- ADD watercress, chopped, to keep stems from winding around blender blades, (or arugula or other substitute); (reserve a few tablespoons of leaves for garnish).
- BLEND with a hand blender or pitcher blender to liquidize. If you prefer a partial blending so you have some pieces to chew, then use the hand blender or set aside some of the soup before you blend it.
- SEASON to taste.
- FOR HOT SOUP - stir in the dairy, top with garnish and serve.
FOR CHILLED SOUP - stir in the dairy and chill - GARNISH with chives, watercress or parsley, if desired.