Chilled Potato Soup Recipes

VICHYSSOISE

Steps:

• Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
• Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
• Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

COLD POTATO-LEEK SOUP

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.

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.

CREAMY COLD POTATO SOUP (VICHYSSOISE)

Steps:

• Heat butter in dutch oven or heavy deep pan.
• Saute the leeks and onion-cook gently, stirring frequently until golden.
• Add broth and potatoes.
• Boil gently, uncovered for 30-45 minutes.
• Let cool and run through a processor until smooth.
• You may need to do this in two batches.
• Put mixture in large bowl and refrigerate.
• Chill for about 20 minutes.
• When cold stir in cream, chives salt and pepper.
• If too thick add some milk.
• Consistency should be somewhat thinner than pan cake batter.
• Serve cold.

COLD POTATO SOUP

Steps:

• Heat the butter in a large saucepan or Dutch oven; add potatoes and green onions.
• Cook gently stirring over low heat for about 5 minutes.
• Add chicken broth and water. Bring to a boil.
• Add salt, pepper and bay leaf.
• Reduce heat to low. Cook over low heat until potatoes and onions are tender, about 15 minutes.
• Remove bay leaf.
• Puree in blender or press through a fine sieve.
• Return soup to the pan.
• Add half-and-half, nutmeg and celery salt.
• Season to taste.
• Reheat soup but do not boil.
• Chill soup.
• Serve in individual bowls.
• Sprinkle with chives.

VICHYSSOISE: CHILLED POTATO AND LEEK SOUP

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.

POTATO ONION SOUP

Steps:

• Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
• Bring to a boil, then cover and let cook until the potatoes are completely tender.
• Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
• Puree the potato mixture in a blender or food processor, then return it to the saucepan.
• Add the onions to the saucepan, together with their buttery juices.
• Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.

CHILLED POTATO AND LEEK SOUP - VICHYSSOISE

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.