Vichyssoise Potato Leek Soup Recipes

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:

• 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:

• 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.

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:

• Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill.
• Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with 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.

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:

• 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:

• In a large pot, saute leeks and onions in butter until soft.
• Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
• Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
• Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
• Heat on medium/low for 1-1/2 hours.

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!

Steps:

• Put potatoes in salted water and cook, until almost done.
• Remove potatoes, mash and then add to chicken stock.
• Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
• Put potato stock through a strainer and remove any lumpy pieces.
• In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
• In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
• Add potato stock to leeks, stir and simmer for about 5 minutes.
• Add Instant mashed potatoes and stir briefly.
• Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
• Add Caraway Seeds and/or a pinch of Curry Powder.
• Let cool and then add the cucumbers and celery- both should remain crunchy!
• Put into a big glass jar/container and CHILL in refrigerator.
• Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
• Have available sour cream on the side!

Steps:

• Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
• Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
• Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
• Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
• Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
• To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
• Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
• Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

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.

Steps:

• Melt butter in a stockpot over medium heat. In a second stockpot over low heat, warm the chicken stock. Meanwhile, slice the white parts of the leeks in half lengthwise; then thinly slice. Trim and thinly slice celery. Add leeks and celery to the melted butter; gently sweat until translucent, 7-8 minutes, adding a pinch of salt halfway through. Make sure the vegetables do not take on any color.Meanwhile, slice potatoes lengthwise into 4 wedges, then roughly dice into 1-inch chunks. When the leeks and celery are translucent, add warmed stock, followed by the potatoes.
• Make a sachet: Lay a square of cheesecloth large enough to fit the herbs on a flat surface. Place thyme, parsley, bay leaf, and garlic in the middle; then wrap into a bundle and tie with butcher's twine. Submerge the sachet in the soup and simmer, uncovered, until potatoes are soft, 15-20 minutes.
• When a fork easily pierces a potato, the soup is ready to be blended. First, remove the sachet. Then use a ladle to remove 1½ cups of broth; set aside. Carefully add the rest of the soup to a blender and cover. Blend, beginning on low speed, then slowly increasing to high speed. When the soup is pale and completely puréed, turn off the blender and add crème fraîche. Cover and continue blending on high speed to a light, smooth texture. Test the thickness, then add some of the reserved broth as necessary to thin the soup, and blend again. Set aside the remaining broth.
• Strain the soup (optional): In a large bowl filled with ice, chill a second bowl large enough to hold the soup. Strain the soup through a chinois or fine-mesh strainer into the chilled bowl; use the back of a ladle to help push the soup through the strainer. The vichyssoise will have a syrupy texture when it's warm, but it will become thicker and more velvety as it chills in the bowl. Let cool for 1 hour.
• When the vichyssoise is chilled, strain more reserved broth into the soup as needed to thin to desired consistency; stir well to combine. Ladle into a bowl. Shape quenelles of crème fraîche (optional): Pass about a tablespoon of crème fraîche back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Garnish each bowl with a quenelle of crème fraîche and several chive batons before serving.