Creamy Cold Potato Soup Vichyssoise Recipes

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.

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.

Steps:

• Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
• Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
• Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

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.

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.

Steps:

• Melt butter in your soup pot.
• Saute leeks and onion in butter until they're a light yellow or golden color.
• Add broth, potatoes and pepper.
• Bring to a boil, reduce heat and simmer for about 20 minutes or until potatoes are done.
• Using a blender or food processor run the soup, including all the liquid until it is velvety smooth. You may have to do this in batches.
• Taste and adjust seasonings if necessary.
• If serving cold or if you are making it in advance put in fridge until it's ready.
• When ready to eat add the half and half and stir. You may need to add more half and half to get the consistency you like.
• If eating it hot microwave or put it on the stove to reheat.
• Add any garnish and enjoy.

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.

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.

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.

Steps:

• Start the chicken stock 2 days in advance: Trim away all green sections from the leeks; cut open the whites as necessary to wash out the grit, then dry and refrigerate in a plastic bag. Wash and reserve the leek greens.
• Wash the chicken backs, poking into the crevices with your finger to rinse away all bits of liver. (Chicken backs are best because they don't make an overly gelatinous stock; for cartilaginous parts like breast trimmings or wings, use only a pound.).
• Simmer the chicken and 1/4 teaspoons salt for 6 hours in water to cover, skimming off all scum (don't try to remove the fat); after 2 hours, add some or all of the leek greens. Strain the stock finely, making about 2 cups; cool and refrigerate. Before using, scrape off the congealed fat.
• Cook and refrigerate the soup base 1 day in advance: Saute the onions in a heavy 2-quart saucepan, starting on fairly high heat and reducing to medium as soon as the fat clarifies. When the onions are golden, increase the heat and add the leeks gradually; lower the heat again as they cook, stirring repeatedly to keep the juices from browning.
• In 15 to 20 minutes, when everything is golden but not browned, add the stock and 3/8 teaspoons salt, and bring to a boil. Add the potatoes, partially cover the pan, and simmer actively for 35 minutes. (Don't use too much potato, or the soup will end up too thick.).
• In two batches, finely puree the soup base in a blender at high speed, then pour it back into the saucepan. Rinse out the blender with the milk, add it to the soup base, and heat slowly until it just starts to simmer, stirring continually across the pan bottom and around the sides.
• Finally, put the soup through a very fine strainer, scraping hard with a rubber spatula to push everything through. Cool quickly and refrigerate.
• On serving day, stir the cream gradually into the softly jelled soup. Carefully adjust the consistency, adding more cream (or water or both) as necessary to make a thick but pourable liquid; a spoonful poured back into the bowl should level out, not stay in soft peaks. Taste for seasoning -- don't oversalt, or you'll lose the natural sweetness of the onion and cream.
• Vichyssoise keeps refrigerated up to 10 days.