French Potato Soup Recipes

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IRRESISTIBLE FRENCH POTATO AND LEEK SOUP



Irresistible French Potato and Leek Soup image

This delicious potato and leek soup comes together in just a few minutes. The best part: You can serve it cold or hot, depending on the season.

Provided by Rebecca Franklin

Categories     Side Dish     Entree     Dinner     Appetizer     Soup

Time 55m

Yield 6

Number Of Ingredients 9

2 medium leeks
3 tablespoons butter
1 1/2 pounds potatoes (peeled and cubed)
5 1/2 cups chicken stock
1 small bouquet garni
Salt, to taste
Pepper, to taste
1/3 cup heavy cream
Serving suggestion: crusty bread or sandwich (optional)

Steps:

  • Gather the ingredients.
  • Trim and discard the green tops and root ends of the leeks. Halve the leeks lengthwise and swish the stalks thoroughly in cold water to remove dirt and sand. If desired, rinse the stalks under running water as well.
  • Drain the leeks, dry with a paper towel, and slice into thin, even strips .
  • Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender but not browned. This should take about 4 minutes.
  • Add the potatoes, chicken stock, bouquet garni, salt, and pepper, and bring the soup to a simmer.
  • Cook the soup for 25 to 30 minutes, until the vegetables are very tender. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, remove the pan from heat.
  • Put aside a few leeks for garnish. Remove and discard the bouquet garni.
  • Puree the soup until smooth and silky using a blender , food processor, or immersion blender. Do this in small batches, to avoid splatters and burns.
  • Carefully transfer the hot potato and leek soup back to the saucepan and stir in the heavy cream.
  • Gently heat the soup-avoid boiling it as high temperatures could curdle the cream.
  • Garnish with reserved leeks and serve immediately with a side of crusty bread or a sandwich. Or, if desired, chill the soup in the refrigerator and serve it in the traditional French style.

Nutrition Facts : Calories 294 kcal, Carbohydrate 36 g, Cholesterol 37 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 432 mg, Sugar 6 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

FRENCH POTATO SOUP



French Potato Soup image

This potato soup will really surprise you; it's not just your run-of-the-mill recipe! To say my husband loved this soup would be an understatement. The morning after he tried it for the first time, his first comment of the day was, "That is one of the best soups I have ever eaten!" Susan, you are my husband's soup...

Provided by Susan Ward

Categories     Cream Soups

Time 1h15m

Number Of Ingredients 11

4 c diced potatoes
1/2 c finely chopped green onions
1/2 c chopped parslay
4 Tbsp good olive oil
1 qt chicken broth, low salt
1 Tbsp salt
1/2 tsp pepper
2 c heavy cream
4 Tbsp all purpose flour
1 bay leaf
chipped chives for garnish-optional

Steps:

  • 1. Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
  • 2. Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.

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

FRENCH ONION SOUP POTATO GRATIN



French Onion Soup Potato Gratin image

Provided by Food Network

Categories     side-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions

Steps:

  • For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
  • For the potato gratin: Preheat the oven to 400 degrees F.
  • Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
  • Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
  • Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
  • In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
  • In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
  • Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

COUNTRY FRENCH POTATO SOUP



Country French Potato Soup image

This is really easy to make and good with a loaf of french bread and a salad for a nice light meal...

Provided by janice brady

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium potatoes, peeled and diced
4 medium onions, diced
1 white leek, sliced
2 tablespoons chopped parsley
1/2 cup cream or 1/2 cup half-and-half
2 tablespoons butter

Steps:

  • Heat chicken broth.
  • Add salt, pepper, potatoes, onions and leek.
  • Cover and simmer until potatoes are tender.
  • Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
  • Add parsley, cream and butter.
  • Enjoy!

Nutrition Facts : Calories 565.4, Fat 16.9, SaturatedFat 10, Cholesterol 48.4, Sodium 1139.4, Carbohydrate 90.7, Fiber 11.4, Sugar 9.7, Protein 15.6

FRENCH POTATO SOUP WITH LEEK



French Potato Soup With Leek image

This soup has a nice, comforting flavor. Good for what ails you :) You can enjoy a bowl of this soup along with a slice or two of french bread, Mmmm!

Provided by bakedapple42

Categories     Potato

Time 40m

Yield 5-6 cups, 5-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
2 leeks, white and light green parts, washed well and minced
1 small onion, chopped
2 tablespoons garlic, minced
2 large potatoes, cubed & peeled
1/2 cup celery, minced
2 cups water
2 cups chicken stock
1 dash salt
1 cup milk
1 dash pepper

Steps:

  • Saute leek in olive oil in a large pot 2 minutes.
  • Add onion, garlic, celery, and potato, saute 3-5 minutes.
  • Add water, stock, and salt. Bring to a low boil.
  • Simmer, covered, until potatoes are tender.
  • Remove from heat, strain off half of liquid and reserve.
  • Process potato/leek mixture in small batches in a food processor. Return to pot with reserved liquid.
  • Season to taste.
  • Stir in milk and serve hot.

FRENCH FRIED POTATO CHEESE SOUP



French Fried Potato Cheese Soup image

This recipe is from a Junior League cookbook. My boys like this during the cold winter months and I like it because it is quick and easy. I have used 2% or even skim milk in this recipe.

Provided by mary winecoff

Categories     Potato

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package frozen french fries
1 1/2 cups hot water
2 chicken bouillon cubes
2 teaspoons onion salt
1/8 teaspoon paprika
1/8 teaspoon pepper
3 cups milk
1 (10 1/2 ounce) can cream of celery soup
8 ounces Velveeta cheese, chopped

Steps:

  • Combine potatoes, water, bouillon, onion salt, paprika and pepper in a large saucepan.
  • Bring to a bowl and reduce heat.
  • Simmer, covered, for 8 minutes or until potatoes are very tender.
  • Beat with a mixer until smooth.
  • Add milk and soup and mix well.
  • Cook until heated through.
  • Add cheese gradually, stirring over medium heat until melted after each addition.
  • Do not boil.

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