Potato Leek Cheese Soup
Potato Leek Cheese Soup originated in France and is also known as Vichyssoise.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Potato Leek Cheese Soup
Ingredients
Instructions
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Peel and chop the potatoes into small cubes.
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Slice the leeks, onion, and garlic.
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In a large pot, melt the butter over medium heat and add the leeks, onion, and garlic. Cook until softened.
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Add the potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
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Using an immersion blender or regular blender, puree the soup until smooth.
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Return the soup to the pot and stir in the cheddar cheese and heavy cream. Cook over low heat until the cheese is melted and the soup is heated through.
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Season with salt and black pepper to taste.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
