Crock Pot Potato And 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.

FRENCH POTATO LEEK SOUP

Steps:

• Combine all ingredients in a 3 qt slow cooker. Cook 6-8 hours on low or 3-4 hours on high. Blend until smooth with a stick blender or food processer.
• Serve with crusty French bread.

SLOW COOKER VICHYSSOISE SOUP

Steps:

• Place chopped potatoes and leeks in the slow cooker and set aside.
• Heat olive oil in a skillet and add carrots and celery; cook for 4 minutes.
• Stir in garlic and cook for 20 seconds.
• Add carrot mixture to the slow cooker.
• Stir in vegetable broth; add butter and thyme sprigs.
• Close with the lid and cook on LOW for 6 to 8 hours, or until potatoes are very tender. You can also cook it on HIGH for 4 to 5 hours.
• When done, remove the thyme sprigs and, if using, stir in the heavy cream.
• Blend the soup with an immersion blender. If you only have a traditional blender, blend it in batches.
• Taste for seasonings and adjust accordingly.
• If soup is too thick, add water or vegetable broth to thin it out.
• Ladle soup into bowls.
• Garnish with parsley and fresh thyme leaves.
• Serve.

CROCK-POT POTATO LEEK SOUP

Steps:

• Combine all of the ingredients except for the half and half and cheese in the crock-pot. Set the crock-pot on low for 5 and 6 hours.
• When the crock-pot is done cooking, stir in the half and half.
• Puree the soup until smooth, using an immersion blender or puree in 2 batches in a blender. Return the soup to the crock-pot, if necessary.
• Set the crock-pot back on low for an additional 30 more minutes.
• When the crock-pot has finished, stir in the cheese to the soup; stir to melt the cheese. Serve soup with croutons or crusty bread and the rest of the wine used in the soup!

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.

CROCK POT POTATO LEEK SOUP

Steps:

• Place all ingredients except milk and chives in crockpot. Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours. Stir in evaporated milk during last hour. Serve topped with chopped chives.

SLOW COOKER POTATO LEEK SOUP

Steps:

• Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
• Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
• Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
• Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
• Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.