Vichyssoise Leek And Potato Soup Food

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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.

VICHYSSOISE (LEEK AND POTATO SOUP)



Vichyssoise (Leek and Potato Soup) image

Make and share this Vichyssoise (Leek and Potato Soup) recipe from Food.com.

Provided by alleycatb

Categories     Lunch/Snacks

Time 35m

Yield 8 cups, 5 serving(s)

Number Of Ingredients 11

3 medium leeks, white only
1 medium onion
2 -3 tablespoons butter
3 -4 potatoes
4 cups chicken stock
1 -2 cup cream
1/4 teaspoon mace or 1/4 teaspoon nutmeg
salt
white pepper
chopped watercress or chives
1 cup cucumber, sliced grated (for cold version)

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.

Nutrition Facts : Calories 393.2, Fat 22, SaturatedFat 12.8, Cholesterol 71, Sodium 343, Carbohydrate 41.1, Fiber 4.2, Sugar 7.5, Protein 9.7

CLASSIC VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)



Classic Vichyssoise (Chilled Leek and Potato Soup) image

"Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.

Provided by Random Rachel

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

4 medium leeks, trimmed and sliced 1/8 inch thick (about 3 cups)
2 large yukon gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
kosher salt
1 cup heavy cream
1 tablespoon thinly sliced fresh chives (optional)

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.

Nutrition Facts : Calories 266, Fat 17.6, SaturatedFat 10.7, Cholesterol 62.5, Sodium 63.9, Carbohydrate 23.4, Fiber 2, Sugar 6.9, Protein 5.2

CROCK POT POTATO AND LEEK SOUP (VICHYSSOISE)



Crock Pot Potato and Leek Soup (Vichyssoise) image

I got the original recipe for this from Cooks.com. I love potato and leek soup and didn't want to spend the time watching this or heating up the kitchen so doing it in my crock pot was perfect. When this was finished cooking I pureed the soup. You don't have to do this if you don't want to, but this is the way I like it.

Provided by Chef Joey Z.

Categories     Vegetable

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 potatoes (I used the ones with the thin skin)
2 leeks
2 onions
1 carrot
1 stock celery
4 cups water
1 1/2 teaspoons salt
4 chicken bouillon cubes
1 (14 1/2 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can cream of celery soup
1 tablespoon parsley flakes
2 tablespoons butter
13 ounces evaporated milk
chopped chives (for garnish)

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.

POTATO LEEK SOUP (VICHYSSOISE)



Potato Leek Soup (Vichyssoise) image

To make this vichyssoise add the cream. This is a simple, elegant, and delicious soup. Recipe courtesy of The Joy of Cooking. Serving size is estimated. You can serve hot or cold, but be sure to process the soup to its velvety smoothness.

Provided by AmyZoe

Categories     Low Protein

Time 1h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
6 medium leeks, chopped
1 1/4 lbs potatoes, peeled and thinly sliced
6 cups chicken stock or 6 cups vegetable stock
salt
white pepper or black pepper
additional stock or water
1/2 cup whipping cream (if making vichyssoise) or 1 cup whipping cream (if making vichyssoise)
chives

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.

Nutrition Facts : Calories 184.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.8, Sodium 29.2, Carbohydrate 22.3, Fiber 2.8, Sugar 3.2, Protein 2.8

VICHYSSOISE (POTATO LEEK SOUP)



Vichyssoise (Potato Leek Soup) image

I was introduced to this dish almost 30 years ago. It's still the only version (slightly different than others posted here) that I make. Very easy to put together, and superb comfort food. Even DH, that doesn't like onions nor leeks, loves this soup. I've always used cream, but I'm sure it would be just as good with lower fat milk. While we prefer it served warm, chilled is also delicious.

Provided by Diana 2

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

3 cups leeks, thinly sliced, discard the tough dark green section
2 cups onions, thinly sliced
2 tablespoons butter
2 (10 ounce) cans condensed chicken broth
1 (10 ounce) can water
6 potatoes, peeled and cubed
2 cups half-and-half cream
salt and pepper

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.

Nutrition Facts : Calories 381.9, Fat 14.5, SaturatedFat 8.6, Cholesterol 41, Sodium 680.8, Carbohydrate 53.1, Fiber 6.2, Sugar 6.1, Protein 12.1

VICHYSSOISE (POTATO & LEEK SOUP)



Vichyssoise (Potato & Leek Soup) image

A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served cold can be served hot for those in their winter months. I have had this soup (cold) and loved it, but this one is untried by me at this time. Posting for the French leg of ZWT with minor changes for my taste and texture.

Provided by diner524

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 potatoes
3 large leeks, washed well
3 tablespoons butter
3 cups chicken stock
1 cup milk
1 cup heavy cream (whipping cream)
1 teaspoon salt
1/4 teaspoon freshly-ground white pepper
fresh chives, to garnish

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.

Nutrition Facts : Calories 508.6, Fat 35.4, SaturatedFat 21.2, Cholesterol 118.3, Sodium 987.1, Carbohydrate 39, Fiber 3.6, Sugar 6.3, Protein 11

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

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