Chilled Leek And Potato Soup Vichyssoise Recipes

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POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

4 tablespoons unsalted butter
1 ½ pounds trimmed leeks, cleaned and thinly cut
2 teaspoons kosher salt, plus more to taste
1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths
3 cups chicken or vegetable broth, or more as needed to adjust thickness
1 cup heavy cream
½ cup creme fraiche
1 pinch cayenne pepper
Chopped fresh chives for garnish

Steps:

  • Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
  • Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
  • Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g

CLASSIC VICHYSSOISE



Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Steps:

  • In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  • Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  • Puree soup in blender or food processor and cool.
  • Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

COLD POTATO-LEEK SOUP



Cold Potato-Leek Soup image

Also known as vichyssoise, this classic soup is rich and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h

Number Of Ingredients 6

6 medium leeks, (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned (see note below)
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 (8 ounces) baking potato, peeled and diced
Coarse salt
3/4 cup heavy cream
1/2 cup snipped fresh chives

Steps:

  • In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.
  • Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.
  • Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.

CHILLED POTATO AND LEEK SOUP - VICHYSSOISE



Chilled Potato and Leek Soup - Vichyssoise image

Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.

Provided by PaulaG

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 leeks, white part only, well cleaned, chopped
4 large green onions, white part only, chopped, with green tops reserved
3 cups chicken stock
1 lb yukon gold potato, peeled and diced
1 1/2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

Steps:

  • In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
  • Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
  • Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
  • Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
  • Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
  • Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
  • When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
  • To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.

POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Number Of Ingredients 6

3 tablespoons butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cup heavy cream

Steps:

  • In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.

VICHYSSOISE: CHILLED POTATO AND LEEK SOUP



Vichyssoise: Chilled Potato and Leek Soup image

Invented in New York City at the Ritz Carlton, this potato and leek soup remains a true classic with simply wonderful flavor.

Provided by Brett Moore

Categories     Brunch     Dinner     Lunch     Soup

Time 50m

Yield 6

Number Of Ingredients 8

1 1/2 pounds waxy potatoes, peeled, cut into 1-inch cubes
4 medium leeks (about 3 pounds), washed, sliced very thin, use white part only
2 tablespoons unsalted butter
4 cups chicken broth
1 cup heavy cream
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon finely chopped fresh chives, for garnish

Steps:

  • Gather the ingredients.
  • In a large pot over medium-low heat add the butter.
  • When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).
  • Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer.
  • Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
  • Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
  • Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
  • Taste the soup and season with salt and pepper.
  • Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
  • Just before serving, sprinkle chives over the top.

Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Cholesterol 58 mg, Fiber 4 g, Protein 6 g, SaturatedFat 12 g, Sodium 746 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 6, UnsaturatedFat 0 g

VICHYSSOISE (LEEK AND POTATO SOUP)



Vichyssoise (Leek and Potato Soup) image

Make and share this Vichyssoise (Leek and Potato Soup) recipe from Food.com.

Provided by alleycatb

Categories     Lunch/Snacks

Time 35m

Yield 8 cups, 5 serving(s)

Number Of Ingredients 11

3 medium leeks, white only
1 medium onion
2 -3 tablespoons butter
3 -4 potatoes
4 cups chicken stock
1 -2 cup cream
1/4 teaspoon mace or 1/4 teaspoon nutmeg
salt
white pepper
chopped watercress or chives
1 cup cucumber, sliced grated (for cold version)

Steps:

  • saute onions and leeks in butter for a few minutes until tender.
  • add thinly sliced potatoes and stock.
  • simmer till potatoes are cooked,.
  • remove from heat.
  • add cream
  • blend or mash if you like.
  • add mace salt and white pepper
  • serve topped with the optional chives or water cress.
  • OR chill in freezer or fridge
  • add cucumber and chives and serve.

Nutrition Facts : Calories 393.2, Fat 22, SaturatedFat 12.8, Cholesterol 71, Sodium 343, Carbohydrate 41.1, Fiber 4.2, Sugar 7.5, Protein 9.7

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