Great depth of flavor with both chicken and vegetable broth. Adapted from Alton Brown's potato leek soup (vichyssoise)."This soup was very good. It needed to be a little more spiced up so I added 1/8 tsp. cayenne, 1/2 tsp. dry mustard and 1 tsp. of thyme. I let the soup sit for an hour before I added 4 slices of cooked/crumbled bacon and the yogurt. Then I heated it back up (not to boiling) but almost and it was delicious ... Thank you Jsumme for the recipe ... my husband absolutely loved it!" - summerpls
Yield: 6 Servings Ready in 1 hours, 30 minutes
14 people trying soon
Potato-Leek Soup Preparation
Chop shallots, set aside. Clean and split leeks, split each leek into thirds and chop. Melt butter and heat oil over medium high heat in a large Dutch oven. Add shallots, leeks and salt. Stir periodically until covered with oil. Turn heat down to medium low, cover and sweat leeks for 20 minutes. Add chopped potatoes, chicken broth and vegetable broth. Bring to a boil and boil for 2 minutes. Drop heat to low and simmer for 40 minutes. When potatoes are done, remove from heat. With an immersion blender puree potatoes and leeks. Add yogurt, puree until smooth. Add white pepper, salt and pepper to taste. Serve.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?