Best Vichyssoise Chilled Leek And Potato Soup Recipes

Chilled Potato and Leek Soup - Vichyssoise image

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 (Chilled Leek and Potato Soup) image

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

VICHYSSOISE (CHILLED LEEK AND POTATO SOUP) image

Yield 6-8 about 2 1/2 quarts

Number Of Ingredients 8

4 cups sliced leeks white part only
4 cups of diced baking potatoes (Idaho recommended)
6 cups of water
2 tsp salt (or to taste)
1/2 tsp white pepper (or to taste
1 1/2 cups sour cream
1 Tbs minced chive
1/8 tsp nutmeg (or to taste)

Steps:

combine the diced potatoes and the diced leek with the water, salt and pepper and simmer about 30 minutes until the vegetables are tender. Taste and correct the seasoning if necessary. Puree in a blender/food processor or a food mill until smooth/ Whisk in the sour cream and simmer a moment to blend. Chill and top with chives and nutmeg.