Roasted Leek Vichyssoise – The New Leek and Potato Soup

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

Cook ModePrevent your screen from going dark

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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