Best Hot Or Cold Leek Soup Recipes

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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.

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

POTATO LEEK SOUP



Potato Leek Soup image

Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter
6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
8 medium russet potatoes, peeled and thinly sliced
1 tablespoon coarse salt
5 cups store-bought low-sodium chicken broth
2 cups half-and-half
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground white pepper
Chopped fresh chives, for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
  • Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.
  • Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

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

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