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Leek and Potato Soup (Vichyssoise)

 
One serving costs about $1.82

$1.82 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 side dish
spoonacular Score:67%

Spoonacular Score: 67%

 

Leek and Potato Soup (Vichyssoise) might be just the main course you are searching for. This recipe makes 2 servings with 322 calories, 13g of protein, and 12g of fat each. For $1.82 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up half and half, flat-leafed parsley leaves, butter, and a few other things to make it today. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert. It is a good option if you're following a gluten free and vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is good. Try Leek And Potato Soup (vichyssoise), Vichyssoise (Potato and Leek Soup), and Crock Pot Potato and Leek Soup (Vichyssoise) for similar recipes.

Ingredients

Servings:
2.5 cups
2.5 cups chicken stock
chicken stock
2 Tbsps
2 Tbsps dry fresh flat leaf parsley leaves
dry fresh flat leaf 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
2.5 cups chicken stock
2.5 cups
chicken stock
2 Tbsps dry fresh flat leaf parsley leaves
2 Tbsps
dry fresh flat leaf 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

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: $1.82
Ingredient
2.5 cups chicken stock
2 tablespoons dry fresh flat leaf parsley leaves
1 garlic clove
3 tablespoons half and half
2 mediums white leeks
½ mediums onion
½ pounds potato
1 tablespoon unsalted butter
Price
$1.93
$0.32
$0.07
$0.12
$0.67
$0.12
$0.30
$0.12
$3.65

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
343k Calories
12g Protein
12g Total Fat
47g Carbs
24% Health Score
Limit These
Calories
343k
17%

Fat
12g
19%

  Saturated Fat
6g
39%

Carbohydrates
47g
16%

  Sugar
10g
12%

Cholesterol
32mg
11%

Sodium
467mg
20%

Get Enough Of These
Protein
12g
25%

Vitamin K
111µg
106%

Vitamin C
41mg
50%

Vitamin A
2087IU
42%

Vitamin B6
0.79mg
39%

Manganese
0.67mg
33%

Vitamin B3
6mg
32%

Potassium
1051mg
30%

Folate
102µg
26%

Vitamin B2
0.37mg
22%

Phosphorus
212mg
21%

Copper
0.42mg
21%

Iron
3mg
21%

Fiber
4g
19%

Vitamin B1
0.28mg
18%

Magnesium
70mg
18%

Selenium
8µg
12%

Calcium
114mg
12%

Vitamin E
1mg
8%

Zinc
1mg
7%

Vitamin B5
0.59mg
6%

Vitamin B12
0.09µg
1%

covered percent of daily need

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