The recipe for creamy potato and leek soup is one of the most famous soup dishes. One of the reasons I like this soup is that it is effortless to make, fast and hassle-free. The second and most important reason is that this leek potato soup, called by the French Vichyssoise, is delicious and velvety.
Such a simple recipe could not but have, in the homeland of gastronomy, a secular history. The older name seems to be “Parmentier soup”. The ancient name of the recipe refers to the name of the French nutritionist Antoine-Augustin Parmentier, who, in the 18th century, popularized the consumption of potatoes in France. In several 19th-century French cookbooks, this creamy potato soup with leeks is called “Potage Parmentier” or “Potage à la Parmentier”.
A sympathetic legend claims that King Louis XV of France was anxious about the possibility of a plot. In particular, he was terrified of being poisoned. Thus, servants were asked to taste the creamy potato soup with leeks, which he often ate because the soup was always getting cold before getting on the table. Interestingly, even today, Vichyssoise soup is consumed cold.
Another legend lets us know that a French chef named Louis Diat would have “reinvented” the leek potato soup recipe, which he learned from childhood. This chef was working at the Ritz in 1917, and he would have offered the hotel owners this soup (still cold) under the name Crème Vichyssoise Glacée.
This creamy soup is one of the quick recipes with a wow result. Its pleasant taste and creamy texture make it to the liking of children, and I guarantee you that! In about 40 minutes, you have a delicious warm soup on the table.
Nutrients in this recipe
The potato is undervalued in terms of nutritional benefits. Many people do not know that this vegetable contains various vitamins, minerals, and phytochemicals, which repel diseases and bring health benefits. Due to the increased interest in low-carb foods, the potato has unjustifiably gained a bad reputation, leaving the impression that you must eliminate it from your diet.
A medium white has only 25 calories and several nutrients that should not be missing from a healthy diet. Thus, the consumption of complex carbohydrates, such as new potatoes, provides a lot of energy and prevents unhealthy snacks. Potatoes are an essential source of vitamin C, which is very important for the immune system, heart, and skin. Diseases caused by vitamin C deficiency can be avoided by including potatoes in your diet.
One potato contains 1,627 grams of potassium. Potatoes also contain iron and copper. Iron is essential for maintaining hemoglobin in the body. Lack of iron leads to dizziness, lack of energy, headaches, and anemia. Copper and iron in the body are essential for the formation of red blood cells.
Onions are a densely nutritious food, which means they are low in calories, but rich in beneficial nutrients such as vitamins, minerals, and antioxidants. A cup of chopped onion contains about 64 calories, 15 grams of carbohydrates, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, and 2 grams of protein. Onions contain small amounts of calcium, iron, folic acid, magnesium, phosphorus, and potassium.
Leeks are a healthy vegetable rich in minerals and vitamins, with multiple benefits for the human body. A serving of cooked leeks has only 31 calories, according to the USDA. At the same time, it is particularly rich in carotenoids from provitamin A, including beta carotene. The body converts these carotenoids into vitamin A, essential for immune function, reproduction, and cellular communication.
Creamy Potato Leek Soup
- a stockpot
- a wooden spoon
- an immersion blender
- 2 tablespoons olive oil
- 1/4 cup ghee butter, melted
- 1 large yellow onion, chopped
- 2 large leeks, chopped
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 2 large potatoes, chopped
- 4 cups of low-sodium chicken broth
- bay leave (optional)
- 1/2 cup coconut cream
- 2 tablespoons freshly chopped parsley
- optional topping: croutons
- optional topping: parmesan
- Place a saucepan over medium heat and add olive oil and then the ghee butter.
- Add chopped onion and sliced leeks. Sprinkle with a pinch of salt and black pepper, sauté everything over low heat for 5-6 minutes, frequently stirring, until soft.
Note: if you use only the white part of the leek, the soup will turn white. The more we use the green part of the leek, the more accentuated will be the yellowish-green tint of the soup.
- Add the peeled, washed, diced potatoes, chicken broth, and, optionally, the bay leaf. Cover the pan partially with the lid and cook for about 20 minutes.
- Discard the bay leaf and use an immersion blender to mix everything.
- Heat the soup well, without boiling it, add coconut cream, and season it to taste with salt and ground white pepper.
- Divide and pour the cream soup in bowls or plates, add a little more coconut cream, sprinkle with freshly chopped parsley, and serve with simple croutons or croutons with parmesan.