Vichyssoise or Potato-Leek Soup
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 50minutes |
|
|
Ingredients
potatoes
- 8each russet potatoespeeled and diced
- water for boililing
- 1tablespoon salt
- 1tablespoon white pepper
soup
- 4tablespoons earth balance
- 2cups sliced mushrooms
- 11 inch piece gingerfresh ground
- 1teaspoon sea salt
- 1teaspoon white pepper
- 4each leekswashed and sliced
- 2cups coconut milkcanned unsweetened and un flavored
- 1 cup vegetable brothYou might need more at the end to thin down
- to taste salt
- to taste white pepper
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.
