Best 10 Potato Leek Soup Vichyssoise Recipes

POTATO LEEK SOUP (VICHYSSOISE)

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.

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.

VICHYSSOISE (LEEK AND POTATO SOUP)

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.

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)

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.

CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

Steps:

• Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
• Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
• Purée the soup with an immersion blender.
• Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
• Before serving, thin the soup with water or milk if necessary-it should be the consistency of heavy cream. Serve cold, and garnish with chives.

POTATO LEEK SOUP (VICHYSSOISE)

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.

VICHYSSOISE (POTATO & LEEK SOUP)

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.

FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)

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) LEEK AND POTATO SOUP

Steps:

• 1. Heat up a large soup pot and melt the coconut oil over medium heat.
• 2. Add the cleaned leeks, onion and sea salt. Saute for about 5 minutes. Stir often until the leeks and onions are transparent.
• 3. Add the garlic and stir well. Saute for 1 more minute.
• 4. Add the diced potatoes, and stock, cover and bring to a boil. Simmer for 20 minutes.
• 5. Remove the soup from the heat, add the cream (if using) rosemary and with a stick blender puree the soup until its totally smooth.
• 6. Serve this warm with your favorite crusty bread and if you like a splash of lemon. I love the soup with a little lemon.
• 7. Enjoy.

VICHYSSOISE, POTATO LEEK SOUP

Steps:

• 1. In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown. 2. Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes. 3. Puree the soup mixture in a food processor; return to the saucepan. 4. Add milk and cream mixing well, add salt if needed. Cover and refrigerate. 5. Serve vichyssoise potato leek soup hot or cold. Garnish with chives or parsley.