Sous Vide Potato Leek Soup

Enjoy a delicious and creamy potato leek soup with this easy sous vide recipe.

Cooking Equipment:

Vacuum sealer, Sous Vide Water Bath, Blender/Food Processor

Preparation Time:

10 minutes

Cooking Time:

Total Time:

2 hours

Cuisine:

French

Keywords:

Keywords:

Sous Vide, Potato Leek Soup, Creamy, Easy

Meal:

Main Course

Cooking Method:

Sous Vide

Dietary Restrictions:

Vegetarian

Servings:

1

Ingredients:

2 medium potatoes, peeled and diced into 1 cm cubes
1 large leek, washed and sliced into thin rounds
1 tablespoon of butter or olive oil
500ml of vegetable stock or water
Salt and pepper to taste

Cooking Instructions:

Preheat your sous vide water bath to 85°C.
Place the potatoes and leeks in a vacuum sealed bag with the butter or olive oil.
Seal the bag using a vacuum sealer or the water displacement method.
Place the sealed bag in the preheated sous vide water bath for 2 hours.
After 2 hours, remove the bag from the water bath and carefully open it.
Transfer the contents of the bag to a blender or food processor along with 500ml of vegetable stock or water and blend until smooth.
Season with salt and pepper to taste before serving.

Nutrition:

Calories – 300; Fat – 8g; Carbohydrates – 45g; Protein – 8g

This easy sous vide potato leek soup recipe is perfect for those looking for a creamy yet light meal that can be prepared in just 10 minutes of preparation time followed by 2 hours of cooking time in a sous vide water bath at 85°C for optimal results! Enjoy!

Rating:

4

Did You Know?

The region of the Loire Valley is known for its wine and goat cheese, such as Sancerre and Crottin de Chavignol.