Classic Vichyssoise Chilled Leek And Potato Soup Recipes

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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

CLASSIC VICHYSSOISE SOUP



Classic Vichyssoise Soup image

Provided by Olivia's Cuisine

Time 1h45m

Number Of Ingredients 10

1 large sweet onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 large potatoes, peeled and diced
6 large leeks, thoroughly rinsed and sliced (white and light green parts only)
1 quart chicken broth
Salt and pepper to taste
A pinch of nutmeg
1/2 cup heavy cream
Chives to garnish

Steps:

  • In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat.
  • Sauté the onion until translucent (about 2 minutes).
  • Add the leeks and sauté until soft (about 4-5 min).
  • Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper.
  • Add the chicken broth and bring to a boil.
  • Lower the heat and simmer for 30 minutes, or until the potatoes are tender.
  • Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender.
  • Add the heavy cream and turn the heat back up to medium. Cook for about 5 minutes so it thickens a little.
  • Taste for seasoning and add more salt and pepper if necessary. Add a pinch of freshly grated nutmeg. Remove from heat.
  • Wait for the soup to cool down to room temperature and chill for at least one hour before serving (overnight is better).
  • Garnish with some chopped chives and serve.

CHILLED POTATO AND LEEK SOUP - VICHYSSOISE



Chilled Potato and Leek Soup - Vichyssoise image

Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.

Provided by PaulaG

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 leeks, white part only, well cleaned, chopped
4 large green onions, white part only, chopped, with green tops reserved
3 cups chicken stock
1 lb yukon gold potato, peeled and diced
1 1/2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

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.

CLASSIC VICHYSSOISE SOUP RECIPE AND HISTORY



Classic Vichyssoise Soup Recipe and History image

Provided by What's Cooking America

Categories     Soup

Time 1h30m

Number Of Ingredients 9

2 leeks
1/2 small white onion, (sliced)
1 tablespoon butter
3 small (2 1/2 cups) potatoes, (peeled and sliced)
2 cups chicken stock (or vegetable stock (homemade or good-quality store bought)*)
Salt (to taste)
1 1/2 cups whole milk
1 cup heavy cream
Chives, (snipped (for garnish))

Steps:

  • Trim and clean leeks (see below); thinly slice the white portion.
  • Cut and clean leeks - You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice off the fibrous green tops, leaving only the white-to-light green stalk; discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).
  • In a large soup pot over medium heat, saute the leeks, onions, and butter until tender. Stir in potatoes, vegetable or chicken broth, and salt. Increase heat and bring just to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes or until potatoes are tender. Remove from heat and let cool 10 to 15 minutes.
  • In a food processor or blender, puree cooled mixture until smooth. The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.
  • When ready to serve, return mixture to soup pot. Stir in milk and cream; cook over low heat, another 10 minutes. Season to taste with salt. NOTE: Thin to desired consistency with the milk. Remove from heat and serve in soup bowls; garnish with chives.
  • This soup can be served either hot or cold.
  • Makes 6 to 8 servings.

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

CLASSIC VICHYSSOISE



Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

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.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

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

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