Potato Leek Cream Soup

Name: Potato Leek Cream Soup
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 Onion; 500 g Potatoes; 2 large leeks; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, sugar, pepper; 4 TABLESPOONS Lemon juice; 200 g Whipped cream; 100 g Whipped cream; 400 ml Milk; 2-3 TEASPOONS Vegetable broth (instant); 1/2 bunch Chives

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

In France also known as "vichyssoise". There the soup is actually served cold, but as a hot version it is just as good

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 Onion
500 g Potatoes
2 large leeks
2-3 TABLESPOONS Oil
7-10 Tbsp salt, sugar, pepper
4 TABLESPOONS Lemon juice
200 g Whipped cream
100 g Whipped cream
400 ml Milk
2-3 TEASPOONS Vegetable broth (instant)
1/2 bunch Chives

Directions

1
Peel the onion. Peel and wash the potatoes. Dice both. Clean and wash the leek and cut the white and light green into fine rings.
2
Heat the oil in a large pot. Brown the onion, potatoes and leek for about 10 minutes. Season with salt, pepper and 1 pinch of sugar.
3
Deglaze with 1 l water, lemon juice, 200 g cream and milk. Bring to the boil, stir in broth and simmer covered for about 20 minutes. Puree the soup finely. Season to taste with salt and pepper.
4
Whip 100 g cream until semi-stiff. Wash the chives and cut into fine rolls. Serve the soup with 1 blob of cream and some chives. Serve hot or cold.