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Vichyssoise Cream Of Leek Recipe

Indulge in this creamy, dreamy Vichyssoise, made effortlessly in your microwave! This elegant French classic is ready in under 40 minutes, and tastes divine served hot or cold – perfect for a sophisticated weeknight meal or a charming brunch. Garnish with crispy croutons for an extra touch of deliciousness.

Prep Time 15 mins
Cook Time 40 mins
Calories 173.4 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Vichyssoise Cream Of Leek 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vichyssoise Cream Of Leek

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How to Make Vichyssoise Cream Of Leek

  1. Finely chop 2 large leeks (white and light green parts only) and 1/2 small onion. Melt 4 tablespoons of butter in a 2-quart microwave-safe glass casserole dish.
  2. Add the chopped leeks and onion to the melted butter. Microwave uncovered for 4 minutes, stirring halfway through.
  3. Add 4 cups of chicken broth and 2 medium potatoes (peeled and diced).
  4. Microwave uncovered for 20 minutes, stirring once halfway through. The potatoes should be tender.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy.
  6. Return the blended soup to the casserole dish. Stir in 1 cup of heavy cream. Microwave for 1 minute, or until heated through. Do not boil.
  7. Garnish with croutons and a sprinkle of fresh chives (optional) before serving hot or cold.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

9g

Fat

28g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European French Gluten Free Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Soups Stews Potatoes Vegetables Canadian French European Microwave Dietary Low Calorie Low Carb Low In Something Equipment