Cold Potato Leek Soup Food

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COLD POTATO-LEEK SOUP



Cold Potato-Leek Soup image

Also known as vichyssoise, this classic soup is rich and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h

Number Of Ingredients 6

6 medium leeks, (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned (see note below)
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 (8 ounces) baking potato, peeled and diced
Coarse salt
3/4 cup heavy cream
1/2 cup snipped fresh chives

Steps:

  • In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.
  • Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.
  • Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.

VICHYSSOISE: CHILLED POTATO AND LEEK SOUP



Vichyssoise: Chilled Potato and Leek Soup image

Invented in New York City at the Ritz Carlton, this potato and leek soup remains a true classic with simply wonderful flavor.

Provided by Brett Moore

Categories     Brunch     Dinner     Lunch     Soup

Time 50m

Yield 6

Number Of Ingredients 8

1 1/2 pounds waxy potatoes, peeled, cut into 1-inch cubes
4 medium leeks (about 3 pounds), washed, sliced very thin, use white part only
2 tablespoons unsalted butter
4 cups chicken broth
1 cup heavy cream
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon finely chopped fresh chives, for garnish

Steps:

  • Gather the ingredients.
  • In a large pot over medium-low heat add the butter.
  • When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).
  • Add the potatoes and chicken broth. Bring to a boil, then lower to a simmer.
  • Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
  • Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
  • Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
  • Taste the soup and season with salt and pepper.
  • Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
  • Just before serving, sprinkle chives over the top.

Nutrition Facts : Calories 316 kcal, Carbohydrate 34 g, Cholesterol 58 mg, Fiber 4 g, Protein 6 g, SaturatedFat 12 g, Sodium 746 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 6, UnsaturatedFat 0 g

POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

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

4 tablespoons unsalted butter
1 ½ pounds trimmed leeks, cleaned and thinly cut
2 teaspoons kosher salt, plus more to taste
1 ¼ pounds Yukon Gold potatoes, peeled, cut into eighths
3 cups chicken or vegetable broth, or more as needed to adjust thickness
1 cup heavy cream
½ cup creme fraiche
1 pinch cayenne pepper
Chopped fresh chives for garnish

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

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped 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.

POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Number Of Ingredients 6

3 tablespoons butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cup heavy cream

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.

SOUP MAKER LEEK AND POTATO SOUP



Soup maker leek and potato soup image

Serve up this creamy leek and potato soup on cold days when you want something warming and comforting. Made with a soup maker, it's good for lunch or supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 35m

Number Of Ingredients 8

225g potatoes , peeled and cut into 1cm pieces
1 small onion , cut the same size as the potatoes
1 large leek , sliced
450ml light chicken or vegetable stock
60ml whipping cream , plus a drizzle to serve
60ml whole milk
small knob of butter
finely chopped chives

Steps:

  • Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
  • Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the 'keep warm' or 'heat' function to keep the soup warm while you make the topping.
  • Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
  • Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper.

Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.68 milligram of sodium

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

HOT OR COLD LEEK SOUP



Hot or Cold Leek Soup image

Provided by Jacques Pepin

Categories     breakfast, soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 large leek (about 8 ounces)
2 tablespoons olive oil
1 onion (6 ounces), peeled and sliced
6 cups chicken stock
1 1/2 pounds potatoes, peeled and cut into 2-inch pieces
Salt to taste, depending on the saltiness of the stock
1/2 teaspoon freshly ground black pepper
Bread croutons, for garnish (optional)
2 1/2 cups cold milk
6 tablespoons chopped chives
1/4 teaspoon Tabasco sauce

Steps:

  • Trim the leek to remove the root and any damaged outer leaves, but leave the remainder of the leaves intact. Split the leek in half lengthwise, and cut it into 1/4-inch pieces. Clean the leek by immersing the pieces in a bowl filled with cold water. Lift the pieces from the water and place them in a sieve.
  • Heat the oil in a pot. When hot, add the leek and onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly. Add the stock, potatoes, salt and pepper, and bring to a boil. Boil for about 30 to 40 minutes, until tender.
  • Strain off most of the juices and reserve them. Add the solids with a little of the juice to the bowl of a food processor and process briefly, just until pureed. (If too much juice is added to the processor bowl, the mixture will become too foamy.) Mix the puree with the reserved juices. You should have about 7 cups. The hot soup can be served immediately, with croutons if desired.
  • For cold leek soup, cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1230 milligrams, Sugar 12 grams

POTATO LEEK SOUP



Potato Leek Soup image

Provided by Bryan Miller

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 Idaho potatoes, peeled and diced
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 large Spanish onion, peeled and diced
3 medium leeks, cleaned and diced
1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and chopped
1 1/2 pounds bay scallops
1 bunch chives for garnish

Steps:

  • In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
  • In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
  • Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
  • Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 25 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1304 milligrams, Sugar 8 grams, TransFat 0 grams

CREAMY COLD POTATO SOUP (VICHYSSOISE)



Creamy cold potato soup (Vichyssoise) image

Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.

Provided by A.M. Collins

Categories     Potato

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb potato, peeled and diced
5 leeks, cut into small pieces (white part only)
1 onion, cut into small pieces
1/4-1/2 cup butter
2 quarts low sodium vegetable broth
1/2 cup heavy cream
2 teaspoons chopped chives
salt and pepper

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.

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