Best 2 Yukon Gold Potato And Chive Soup Recipes

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Discover the tantalizing world of flavors with this delectable yukon gold potato and chive soup recipe article. Embark on a culinary journey as we uncover the secrets to crafting a creamy and savory soup that captivates the senses. Learn how to select the perfect potatoes, harness the delicate flavor of chives, and incorporate simple ingredients to create a symphony of tastes. Let your kitchen become a haven of warmth and aroma as you follow this step-by-step guide to create a dish that will impress friends and family alike. Get ready to indulge in a comforting and nourishing experience that's perfect for cozy evenings or special occasions.

Here are our top 2 tried and tested recipes!

YUKON GOLD POTATO SOUP WITH CHIVE OIL, BEET REDUCTION AND SWEET GARLIC CONFIT CROUTONS



Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons image

Provided by Doreen Fang

Time 10h55m

Yield 8 servings

Number Of Ingredients 24

Kosher salt
3 Yukon gold potatoes, peeled and medium diced
5 tablespoons unsalted butter, divided
1 tablespoon canola oil
1 large white onion, peeled and medium diced
3 shallots, peeled and medium diced
3 carrots, peeled and medium diced
2 quarts vegetable stock
Freshly ground black pepper
1 cup half-and-half, or more as needed
1/2 cup heavy cream, or more as needed
Freshly ground white pepper
1/2 cup canola oil
1 head garlic, cloves peeled
1 loaf country French bread, sliced
Kosher salt and freshly ground black pepper
Chive Oil, recipe follows
Beat Reduction, recipe follows
4 chives, finely chopped, for garnish
1 bunch fresh chives
3/4 cup canola oil
3 large beets, peeled and diced small
Water
1/2 small lemon, juiced and strained (no pulp)

Steps:

  • Put the potatoes in a large stock pot of salted cold water. Cover and bring to boil over medium heat. Lower the heat to a simmer and cook until tender. Once the potatoes are cooked, pour them into a strainer, removing all of the water. Put them back into the original pot. If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn. Turn off the heat, cover and keep warm.
  • In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil. When the butter has melted, add the onions, shallots and carrots. Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing. Saute for approximately 5 minutes, then add 2 quarts of vegetable stock. Keep the stock at a low simmer for about 30 minutes. Taste the stock and season with kosher salt and black pepper, to taste.
  • While stock is cooking, make Garlic Confit for croutons:
  • In a small saucepan over medium-low heat, add canola oil and whole peeled garlic. Allow to cook until very tender to the touch, about 30 to 45 minutes. It should be like roasted garlic where you can smash and spread it. Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree. Set aside.
  • Pour half of the stock into the pot of cooked potatoes. Using a hand mixer or immersion blender, puree the potatoes. Continue to add stock accordingly until the puree is thick but still pourable. Make sure the whole mixture is smooth. If the soup is still too thick, add more stock. Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes. Strain the soup at least twice to get a nice smooth texture.
  • Add the strained soup to a fresh clean pot and put it over medium-low heat. Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter. (This is where your palette is going to come into play, you can make this as smooth and buttery as you want.) Season with kosher salt and white pepper. Keep whisking and stirring, so as not to let the soup burn. Lower the heat and keep the soup warm.
  • To make the garlic croutons:
  • Preheat oven to 375 degrees F.
  • Brush the garlic oil on both sides of the bread slices. Arrange them on a sheet pan and put in the oven to toast on both sides. Remove from oven and spread prepared garlic confit on top.
  • Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup. Squeeze another large circle of beet reduction directly on top of the chive oil. Put 1 garlic crouton in the middle of each bowl. Garnish the croutons with a sprinkle of finely chopped chives.
  • Fill a bowl with ice and water. Bring a medium saucepan of water to a boil over medium heat. Once the water is at a boil, hold the bunch of chives with a pair of tongs. Put the chives into the water for 3 seconds and immediately remove to the ice water. Drain and dry the chives with a paper towel.
  • In a blender add chives and oil and puree until smooth and thoroughly blended. Allow the mixture to sit overnight, then strain to remove any chive particles. Strain again through 4 layers of cheesecloth. Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature.
  • Puree the beets with a little bit of water in blender. Strain through a mesh strainer into a saucepan. Heat beet juice slowly over low heat and add the lemon juice. Pour the mixture through a fine mesh sieve and put it into a squeeze bottle.

YUKON GOLD POTATO AND CHIVE SOUP



Yukon Gold Potato and Chive Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Herb     Potato     Quick & Easy     Lunch     Winter     Chive     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

7 cups (or more) canned low-salt chicken broth
2 1/2 pounds Yukon Gold potatoes, peeled, sliced (about 7 cups)
3 large garlic cloves, peeled
2/3 cup half and half
1/2 cup minced fresh chives
Sour cream

Steps:

  • Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
  • Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
  • Ladle soup into bowls. Top with dollop of sour cream and serve.

Tips:

  • Use fresh chives: Fresh chives will give your soup the best flavor. If you don't have fresh chives, you can use dried chives, but they will not be as flavorful.
  • Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. If you overcook them, they will become bland and watery.
  • Use a good quality chicken broth: The chicken broth is the base of the soup, so it's important to use a good quality broth. If you don't have time to make your own, you can use a store-bought broth, but make sure it's a low-sodium broth.
  • Season the soup to taste: Once the soup is cooked, taste it and season it with salt and pepper to taste.
  • Serve the soup with your favorite toppings: This soup is delicious served with a dollop of sour cream, a sprinkle of chopped chives, or a crusty piece of bread.

Conclusion:

Yukon Gold potato and chive soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It's creamy, flavorful, and packed with nutrients. Plus, it's a great way to use up leftover potatoes. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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