Best Yukon Gold Potato Soup With Chive Oil Beet Reduction And Sweet Garlic Confit Croutons Recipes

Yukon Gold Potato and Chive Soup image

Yield Serves 6

Number Of Ingredients 6

7 cups (or more) canned low-salt chicken broth
2 1/2 pounds Yukon Gold potatoes, peeled, sliced (about 7 cups)
3 large garlic cloves, peeled
2/3 cup half and half
1/2 cup minced fresh chives
Sour cream

Steps:

Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
Ladle soup into bowls. Top with dollop of sour cream and serve.

Roast Yukon Gold Potato Soup image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 14

1/8 cup extra-virgin olive oil
1 shallot, peeled and finely sliced
2 large Yukon gold potatoes
34 ounces vegetable stock, heated to a boil
2 cloves garlic
1/2 cup cream, optional
8 black peppercorns (crushed)
Kosher salt
1/2 cup vegetable stock
1 Yukon gold salferino
2 purple potato salferino
3 teaspoons black truffle shavings, finely chopped
2 tablespoons butter
Snipped chives

Steps:

Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
To serve, top soup with garnish and sprinkle with chives.