Crock Pot Potato And Leek Soup Vichyssoise Recipes

POTATO LEEK SOUP (VICHYSSOISE)

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.

FRENCH POTATO LEEK SOUP

Steps:

• Combine all ingredients in a 3 qt slow cooker. Cook 6-8 hours on low or 3-4 hours on high. Blend until smooth with a stick blender or food processer.
• Serve with crusty French bread.

SLOW COOKER VICHYSSOISE SOUP

Steps:

• Place chopped potatoes and leeks in the slow cooker and set aside.
• Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes.
• Stir in garlic and cook for 20 seconds.
• Add carrot mixture to the slow cooker.
• Stir in vegetable broth; add butter and thyme sprigs.
• Close with the lid and cook on LOW for 6 to 8 hours, or until potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
• When done, remove the thyme sprigs and, if using, stir in the heavy cream.
• Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches.
• Taste for seasonings and adjust accordingly.
• If soup is too thick, add water or vegetable broth to thin it out.
• Ladle soup into bowls.
• Garnish with parsley and fresh thyme leaves.
• Serve.

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)

Steps:

• Cut all the above vegetables into bite size pieces.
• Put all the ingredients into the crock pot except the milk and chives.
• Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
• Stir in the milk during the last hour of cooking.
• Serve with chopped chives as a garnish.
• Bon Appetit.

POTATO LEEK SOUP (VICHYSSOISE)

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 (LEEK AND POTATO SOUP)

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.

CLASSIC VICHYSSOISE

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.