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You are here: Home / Recipes / Recipes by Course / Soup Recipes / Roasted Leek Vichyssoise – The New Leek and Potato Soup

Roasted Leek Vichyssoise – The New Leek and Potato Soup

Published on May 11, 2010 by Helen Best-Shaw 5 Comments
Last Updated on July 3, 2018

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Roasted Leek and potato soup Vichyssoise

This is my second recipe written for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.   I made this a couple of weeks ago with onions, leeks and potatos from my first “bag” from the co-op.  Again I have tried to use a minimum of ingredients that were not included in my vegetable bag.

I had an enormous leek and stacks of potatoes and onions.   It was an overcast damp day so leek and potato soup seemed a perfect use of my vegetables.   I wanted to make a soup that was slightly different from a traditional vichyssoise and so decided to roast the leek.   This both sweetened and tenderised it; greatly intensifying the flavour.      I  did not peel my potatoes, the skin contains lots of nutrients, most of the taste and why make extra work for yourself?      The combination of the intensity of the roast leek and the earthiness of the potato peel made a delicious and satisfying soup, far more interesting than the usual vichyssoise.   As I live in a flat with no outside space or compost bin I was also very pleased that the only parts of my vegetables in the bin were the onion skins.

I use an Argos Value handblender to blitz, a bargain at less than £5.   I have had it several years.   It does a fantastic job, better then previous blenders at several times the price.

This soup freezes well and is also delicious served chilled.   Quantities are approximate – use the vegtables that you have.

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4.8 from 5 votes

Roasted Leek Vichyssoise

Roasting leeks before making vichyssoise adds an extra layer of flavour. 
Servings: 4 people
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
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Ingredients

  • 1 large leek 
  • 2 tbsp olive oil
  • 2 onions (medium )
  • 2 potatoes (medium sized)
  • 450 ml vegetable broth or stock
  • Salt and Pepper to taste

Instructions

  • Slice the leek in half and place in an oven proof pan or dish, add a glug of oil and sprinkle of salt and pepper and roast in a hot oven (190C / 375F / Gas 5) for about 45 minutes until starting to brown (see photo).
  • Peel and roughly chop the onions and fry in a little oil with a sprinkle of salt in a saucepan for about 5 minutes until translucent.
  • Scrub the potatoes and cut into approximately 1" cubes, add to the pan, stir and cook for a minute.
  • Pour in the stock, adding more water if needed so the potatoes and onions are covered.     Simmer for about 20 minutes until the potatoes are cooked.    Add the roasted leek (I kept a little back to for garnish) and cook for a few more minutes.
  • Blitz the soup to your desired consistency, add more pepper and salt to taste.    Serve hot, warm or cold as preferred,  I added a swirl of milk.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Roasted Leek Vichyssoise
Amount Per Serving
Calories 134 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 490mg21%
Potassium 560mg16%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 625IU13%
Vitamin C 18.9mg23%
Calcium 58mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: French
Keyword: Roasted Leek Vichyssoise, soup
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Roasted Leeks

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Filed Under: Easy Ways to Extra Veg (and Fruit), Soup Recipes, Vegan Recipes Ingredients: Leek, Oil, Onion, Potatoes, Stock

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    Recipe Rating




  1. Sarah

    5 stars
    Yum, that looks good. Good to know about the stick blender too, mine appears to be on its last legs (the blade keeps falling out during use)

    Reply
  2. annette albert

    5 stars
    Hi, I have had a look at your site and it is brilliant. Cannot wait to start cooking. Annette Albert

    Reply
  3. Lynn

    5 stars
    That looks lovely, Helen!

    Reply
  4. Jennifer

    4 stars
    Looks delish! I’m really looking forward to joining a CSA soon. I’ll definitely be looking on here for some recipes to use up the veg :)

    Reply
  5. Steven

    5 stars
    I tried this recipe for the first time about six months ago, and I’ve served it up to dinner guests three times since then. It is just as good hot as cold — and even better the next day!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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