Potato Leek Soup Vichyssoise Recipes

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POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

To make this vichyssoise add the cream. This is a simple, elegant, and delicious soup. Recipe courtesy of The Joy of Cooking. Serving size is estimated. You can serve hot or cold, but be sure to process the soup to its velvety smoothness.

Provided by AmyZoe

Categories     Low Protein

Time 1h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
6 medium leeks, chopped
1 1/4 lbs potatoes, peeled and thinly sliced
6 cups chicken stock or 6 cups vegetable stock
salt
white pepper or black pepper
additional stock or water
1/2 cup whipping cream (if making vichyssoise) or 1 cup whipping cream (if making vichyssoise)
chives

Steps:

  • Melt butter in a sauce pot over low heat.
  • Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.
  • Stir in potatoes or stock.
  • Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.
  • Puree until smooth.
  • For a finer texture , push through a sieve.
  • Season with salt and pepper.
  • Thin if necessary with additional stock or water.
  • If making vichyssoise, add the heavy cream or a combination of milk and cream.
  • Reheat gently or chill and serve cold.
  • Garnish with snipped chives.

Nutrition Facts : Calories 184.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.8, Sodium 29.2, Carbohydrate 22.3, Fiber 2.8, Sugar 3.2, Protein 2.8

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.

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

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

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

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.

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Top Asked Questions

How to cook potatoes and leeks for a soup?
How to Make It Gather the ingredients. To 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, water, or milk. Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes).
How do you make a potato soup?
{{model.addEditText}} Print In a large stock pot melt butter over low heat. Add potatoes and season with salt and pepper. 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.
What is Vichyssoise Soup?
Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.
What are some good recipes to make with leeks and onions?
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.

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