Potato Vichyssoise Soup with Lemon Oil

2 tbsp Delizia Whole Fruit Lemon Extra Virgin Olive Oil
2 cups potatoes, sliced
1 1/2 cups chicken broth
1/3 cup onion, sliced
1/4 cup leeks, sliced
1 tbsp thyme
1 bay leaf

Slice leeks and onion into rings and put in a skillet with 2 tbsp lemon olive oil and bring to a low heat. Peel and slice potatoes and add them to the skillet. Season with thyme and bay leaf, continually stirring. Let cook until potatoes are soft.
Pour chicken broth into a pot and bring to a boil. When broth is boiling combine the potatoes, leeks and onion with chicken broth and serve.
Makes 4-6 servings

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