Potato Leek Vichyssoise Recipe
Gruyere Cheese, Pepitas, Olive Oil, Gather Urban Farm Micro-Greens
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Ingredients
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Ingredients
Method
Instructions
- 1
- 2
Cook the Potatoes
Add the diced potatoes to the pot and stir. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- 3
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches until smooth.
- 4
Add Cream and Cheese
Stir in the heavy cream and grated Gruyere cheese. Season with salt and black pepper. Heat gently until warmed through but do not boil.
- 5
Serve
Ladle the vichyssoise into bowls. Top with toasted pepitas and garnish with micro-greens before serving.
