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Leek and Potato Soup (Vichyssoise)

 
One serving costs about $1.9

$1.90 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,soup,main course,main dish,dinner
spoonacular Score:66%

Spoonacular Score: 66%

 

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).

Ingredients

Servings:
2.5 cups
2.5 cups chicken stock
chicken stock
2 Tbsps
2 Tbsps dry fresh flat-leafed parsley leaves
dry fresh flat-leafed parsley leaves
1
1  garlic clove
garlic clove
3 Tbsps
3 Tbsps half and half
half and half
2 medium
2 medium white leeks
white leeks
0.5 medium
0.5 medium onion
onion
0.5 pound
0.5 pound potato
potato
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
some
some fresh note
fresh note
some
some fresh note
fresh note
2.5 cups chicken stock
2.5 cups
chicken stock
2 Tbsps dry fresh flat-leafed parsley leaves
2 Tbsps
dry fresh flat-leafed parsley leaves
1  garlic clove
1
garlic clove
3 Tbsps half and half
3 Tbsps
half and half
2 medium white leeks
2 medium
white leeks
0.5 medium onion
0.5 medium
onion
0.5 pound potato
0.5 pound
potato
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
some fresh note
some
fresh note
some fresh note
some
fresh note

Equipment

sauce pan
sauce pan
blender
blender
bowl
bowl
sauce pan
sauce pan
blender
blender
bowl
bowl


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. Add potato and cook, stirring occasionally, 2 minutes. Stir in stock or broth and simmer, uncovered, 15 minutes, or until potato is very tender.
  2. 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. Serve
  3. For Vichyssoise, puree the soup until smooth and season with salt and white pepper to taste. Chill. Add snips of chive to bowls filled with the soup and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.90
Ingredient
2.5 cups chicken stock
2 tablespoons dry fresh flat-leafed parsley leaves
1 garlic clove
3 tablespoons half and half
2 mediums white leeks
½ mediums onion
½ pounds potato
1 tablespoon unsalted butter
some fresh note
Price
$1.93
$0.32
$0.07
$0.12
$0.67
$0.12
$0.40
$0.12
$0.06
$3.81

Nutritional Information

Quickview
336 Calories
12g Protein
12g Total Fat
45g Carbs
19% Health Score
Limit These
Calories
336k
17%

Fat
12g
19%

  Saturated Fat
6g
39%

Carbohydrates
45g
15%

  Sugar
11g
13%

Cholesterol
31mg
11%

Sodium
485mg
21%

Get Enough Of These
Protein
12g
25%

Vitamin K
114µg
109%

Vitamin A
2136IU
43%

Vitamin C
29mg
36%

Manganese
0.66mg
33%

Vitamin B3
6mg
33%

Vitamin B6
0.65mg
33%

Potassium
1093mg
31%

Folate
105µg
26%

Copper
0.45mg
22%

Vitamin B2
0.38mg
22%

Phosphorus
217mg
22%

Iron
3mg
20%

Vitamin B1
0.28mg
18%

Magnesium
69mg
17%

Fiber
4g
17%

Selenium
9µg
13%

Calcium
114mg
11%

Vitamin E
1mg
8%

Zinc
1mg
7%

Vitamin B5
0.58mg
6%

covered percent of daily need

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