Today I am going to make a true classic, Potato leek soup or Vichyssoise. I am going to give it a bit of a twist today by adding some ginger. This soup is traditionally served cold, but it can be served warm as well, so it is perfect no matter what hemisphere you are in. I am going to be making a large batch of soup today, you can half this recipe if it is too much for you.
Prep Time | 30 minutes |
Cook Time | 50 minutes |
Servings |
servings
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Ingredients
potatoes
- 8 each russet potatoes peeled and diced
- water for boililing
- 1 tablespoon salt
- 1 tablespoon white pepper
soup
- 4 tablespoons earth balance
- 2 cups sliced mushrooms
- 1 1 inch piece ginger fresh ground
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- 4 each leeks washed and sliced
- 2 cups coconut milk canned unsweetened and un flavored
- 1 cup vegetable broth You might need more at the end to thin down
- to taste salt
- to taste white pepper
Ingredients
potatoes
soup
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Instructions
Cook potatoes
- Heat water in pot. Add 1 tablespoon salt and 1 tablespoon pepper. Once boiling add potatoes and cook until you can easily put knife in potato. Aprox 10 minutes. Drain, mash and cool potatoes.
cook soup
- In same stock pot put on med high and add Earth Balance. Once melted add mushrooms and white pepper and cook until tender. Once tender add salt and leeks and cook until leeks are transparent.
- Next add the coconut milk, vegetable broth, and potatoes. Cook aprox 30-40 minutes.
- Next we will need to blend the soup. If you are using a traditional blender let the soup cool at least 30 minutes to an hour first to prevent burns. If using an immersion blender you can blend immediately. Blend until smooth. At this point you may need to thin with vegetable stock and taste to see if needs more salt and pepper.