Best 5 Crock Pot Potato And Leek Soup Vichyssoise Recipes

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.

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.

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

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.