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.
POTATO LEEK SOUP (VICHYSSOISE)
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
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)
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
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
LEEK & POTATO VICHYSSOISE (SOUP)
Based upon Joy of Cooking's recipe with a few minor adaptations. This recipe is gluten-free. It can be made dairy free by substituting margarine for the butter and either omitting the cream or substituting almond/cashew cream.
Provided by LawyerMom
Categories Potato
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.
- Melt butter in a soup pot over low-medium heat.
- Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.
- Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.
- Bring mixture to a boil, then reduce heat and cook until potatoes are tender.
- Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.
- Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.
- Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!
Nutrition Facts : Calories 671.7, Fat 43.3, SaturatedFat 25.7, Cholesterol 136.3, Sodium 630, Carbohydrate 59.1, Fiber 6, Sugar 9.1, Protein 14.3
FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)
I can't remember who gave me this years ago, but I have made it many, many times in its different guises
Provided by Nelly
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl.
- Cover and microwave on high for 20 minutes.
- Have the hot stock ready and add to the cooked vegetables.
- Cook for a further 5 minutes, then add salt and pepper to taste.
- Blend till smooth in blender.
- Enjoy.
- This recipe is a real work-horse; you can ring the changes using other vegetables, like celery, carrot, etc.
- Just use them instead of the leeks and you'll have'cream of celery','cream of carrot'whatever.
- You can make it part-chunky or smooth in the blender.
VICHYSSOISE (POTATO & LEEK SOUP)
A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served cold can be served hot for those in their winter months. I have had this soup (cold) and loved it, but this one is untried by me at this time. Posting for the French leg of ZWT with minor changes for my taste and texture.
Provided by diner524
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
- Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
- Serve the mixture in chilled dishes and garnish with the chives.
Nutrition Facts : Calories 508.6, Fat 35.4, SaturatedFat 21.2, Cholesterol 118.3, Sodium 987.1, Carbohydrate 39, Fiber 3.6, Sugar 6.3, Protein 11
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POTATO LEEK VICHYSSOISE | THE LITTLE POTATO COMPANY
From littlepotatoes.com
3.6/5 (33)Estimated Reading Time 2 minsCategory SoupTotal Time 45 mins
- In a medium size pot, melt butter over medium heat. Once melted, add leek and garlic, cook for five minutes, stirring occasionally, until soft.
- Add one pound of potatoes and cook for an additional five minutes. Add chicken stock and cook for 20 minutes until potatoes are very tender.
- Using a hand emulsifier, puree soup until very smooth. Be careful not to splash as it will be very hot. Alternatively, you can do this in small batches in a food processor. Return to a clean pot, add cream, salt, and pepper. Return to the stove on low heat to bring temperature. Check seasoning.
- To garnish: Fry bacon until crispy, remove from heat on paper towels to absorb oils. In a frying pan with butter, fry potatoes until golden brown and crispy. Remove from heat.
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