How to Make Gordon Ramsay Vichyssoise (cream of leek and potatoes soup)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vichyssoise (cream of leek and potatoes soup). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vichyssoise (cream of leek and potatoes soup) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vichyssoise (cream of leek and potatoes soup) is something that I have loved my entire life.

Learn how to make the best Vichyssoise cream soup recipe. Vichyssoise is a French classic cold soup recipe made of potato and leek. This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes "Potage Parmentier) is made of puréed leeks It is satisfying, healthy-ish and the addition of cream makes for a velvety texture. Potatoes and leeks are also both affordable.

To get started with this recipe, we must prepare a few ingredients. You can cook vichyssoise (cream of leek and potatoes soup) using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vichyssoise (cream of leek and potatoes soup):

1. Make ready Leek (only the white part)
2. Get butter
3. Get olive oil
4. Get small onion
5. Get medium potato
6. Make ready heavy cream
7. Make ready chicken stock

Regardless, this potato and leek soup remains a true classic with simply wonderful flavor. Easy to prepare with just a few ingredients, vichyssoise will change your mind about cold soups. Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately.

Instructions to make Vichyssoise (cream of leek and potatoes soup):

1. În a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion. Fry them a but until translucent. Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat. Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender.
2. Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.
3. Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.

Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately. Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Add the heavy cream and keep processing.

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