Leek soup with potatoes. Vichyssoise - leek and potato soup

leek soup very tasty, its delicate creamy-vegetable taste will pleasantly warm hot in winter or refresh if served chilled in summer. So leek soup can diversify your family's menu for a whole year. We can say that this delicate creamy soup is a variation on the theme of the famous Vichyssoise onion soup, more adapted to our latitudes.

Ingredients:

250-300 gr. leek
1 l. water
400 gr. potatoes (4-5 pieces)
1 st. milk or cream (200 ml.) - with cream it turns out tastier
salt
butter (30-50 gr.)
greens
4-5 slices of white bread
vegetable oil(I used regular sunflower)

Cooking:

Peel the onion from the top layer, cut off the roots and the dark green part (where the leaves begin), leaving the light part of the stem, wash it.
Cut the stem of the leek into thin rings.
Simmer the onion covered for about 15 minutes. over low heat in melted butter until soft (not browning).
Meanwhile, peel, wash and cut potatoes into cubes.
Potatoes pour 1 liter. water, bring to a boil, salt. Cook until ready.
Remove the potatoes from the water, combine with the stewed leek, let cool slightly (so that it is not hot, and it can be transferred to a plastic blender bowl). Transfer the potatoes and leek stew to the bowl of a blender, add a little water in which the potatoes were boiled (I added only a few tablespoons), and grind with a blender to a puree.
By the way, I do not recommend using an immersion blender to puree this soup, and other potato dishes. Since at the same time the potato cells are broken and a large amount of starch is released, giving the dish an unpleasant stickiness, and making it look like a paste.
Add so much potato broth to the mashed vegetables to make a puree soup (about 700 ml), mix.
Add milk or cream to soup. Mix until smooth. Bring to a boil (stirring) and let simmer for 1-2 minutes.
Cover with a lid and let the puree soup brew while the croutons are fried.
Pour vegetable oil into a frying pan and heat well. Pour in the diced bread without the crust. Fry first over medium heat, then over low heat, stirring often, until lightly browned so that the croutons are crispy and golden.
In summer, leek soup can be served cold, and even with a few pieces of ice added, as well as

Find out from our selection how to cook an incredibly tasty and healthy leek soup: vegetable, chicken broth or water, cheese or rice.

According to the legends, King Louis XV came up with onion soup when he unsuccessfully hunted and stayed in a forest dwelling without dinner. Hence the name of the onion soup - the royal dish for the poor. You can cook it quickly, and with our step-by-step recommendations, it’s completely easy.

A stewed onion dish is a great option that will appeal to the whole family.

cream - to taste;
leek + red onion
pepper and salt to taste;
10 ml of olive oil;
pure water - 250 ml;
60 g of cheese;
60 g bacon;
2 slices of white bread.

Peel red onion and leeks. Chop the onion into strips along the fibers. Remove the bacon from the freezer, remove the salt from it and cut into thin sticks.

Send the bacon to a saucepan in hot oil, put the onion there for frying, remove the cracklings and pour in a little olive oil. Simmer the onion until a classic golden color.

Add water to the onion in a saucepan, simmer the soup mixture over moderate heat for half an hour. Then season with salt and black pepper.

Pour the finished soup into a ceramic pot, cover it with a slice of stale bread so that the entire surface of the soup is covered. Top bread with cream, sprinkle with cracklings and grated cheese.

Send the pot to the oven, heated to 200ºC. After 10 minutes, the onion soup can be removed. Decorate it with greens - and you can start dinner.

Recipe 2: leek soup from Alexander Vasiliev

Leek - 2 pcs.
Onion - 1/3 pc.
Potatoes - 3 pcs.
Carrot - 1 pc.
Garlic - 2 cloves
Chicken wings - 6 pcs.
Bay leaf - 5 leaves
Black peppercorns
White peppercorns
coarse salt

Coarsely chop the leek, transfer to a bowl.

Add chopped onion.

Cut the carrots into rings, add to the pan.

Cut the potatoes into cubes, add to the rest of the products.

Put garlic (largely chopped), even and white peppercorns, bay leaf in a saucepan. Chicken wings are also in the pan.

Pour the food in a saucepan with water, salt and bring to a boil.

When boiling, reduce heat and cook until cooked through for 40 minutes.

For a dietary version of Alexander Vasiliev's leek soup, give up chicken wings.

Recipe 3: Leek Puree Soup with Cream (Step by Step Photo)

Bulb onion 100 g
Leek 700 g
Butter 50 g
Wheat flour of the highest grade 25 g
Chicken broth 425 ml
Milk 425 ml
Salt 8 g
Ground black pepper 5 g
Cream 33% 6 tbsp
Parsley (greens) 20 g

Peel the onion and cut into small cubes. Let's cut the leek into rings.

Pass the onion and leek in butter until soft, but do not let it brown.

Add sifted flour and mix well.

Add milk, broth and spices. Close the pan with a lid and let it simmer over medium heat until the vegetables are fully cooked.

Puree the soup with a blender.

Before serving, add cream (at the rate of one tablespoon per serving) and parsley.

Recipe 4: How to Make Leek Soup with Cream Cheese

Very tasty, healthy and easy to prepare soup. Useful for everyone!

Leek - 400 g
Potatoes (medium size) - 3 pcs
Onion (small) - 2 pcs
Butter - 50 g
Processed cheese (any, preferably soft) - 150 g
Black pepper (ground)
Coriander (fresh, optional) - ½ bunch

We cut potatoes and onions into cubes, leeks - across into small pieces (if a large specimen, cut first along).

Put the chopped vegetables in a saucepan, add oil, water to the bottom and, stirring occasionally, simmer under the lid over low heat for 5-7 minutes.

When everything is cooked, spread the processed cheese, whoever likes it, and coriander. When the cheese is melted, add a little black pepper and the soup is ready. It remains only to turn it into puree.

Recipe 5: Vichyssoise Leek Soup with Potatoes

It pleasantly surprises with ease of preparation, ingredients, but most importantly, taste. The soup is incredibly delicious.

Leek 1-2 stalks
Onion 1 pc.
Potatoes 4 pcs. (medium)
Water 300 ml.
Cream 200 ml
Butter 50 g

We cut the white part of the leek into half rings, remove the green leaves, they will not be useful to us.

We chop the onion.

Peel potatoes and cut into pieces. There is no need to cut the potatoes into neat cubes, as you still have to grind the soup in a blender, so just cut into small slices is enough.

Melt the butter in a heavy bottomed saucepan and add the leeks.

After a couple of minutes, we send onions to the leek and mix. It is important to ensure that the onion is not fried to a golden color, but rather stewed. Leave for 10 minutes, stirring occasionally.

Onions and potatoes pour a glass of boiling water and wait for the soup to boil. Cook until potatoes are tender, 20-25 minutes.

After the potatoes are cooked, pour in the cream, constantly stirring the soup.

At our discretion, salt and pepper the soup, add your favorite spices. I also peppered it at the very beginning (I don’t know why), but it turned out delicious anyway.

We take out a blender / mixer and turn ordinary soup into puree soup.

Ready soup can be served with croutons, grated cheese or just greens. It is delicious both hot and cold!

Recipe 6, Step by Step: Vegetable Leek Soup

A very simple soup in terms of ingredients and preparation, which can be prepared with both chicken broth and bouillon cubes, if desired, you can turn it into a pureed soup. It tastes good hot, but it's also good cold if you add a little lemon juice and yogurt to it.

170-200 g of the white part of the leek
1 large or 2 small carrots
1-2 celery stalks
1 onion larger than medium
1-2 garlic cloves
300-350 g potatoes
salt, ground pepper
2-3 tbsp. tablespoons olive oil (regular vegetable)

1.6-1.8 liters of water
300-400 g chicken or 2 bouillon cubes

3-4 minutes before turning off, add chopped chicken meat (or do not add if we did not cook it). Taste, season with salt and pepper. We can turn the finished soup into puree soup, for which we use a blender.

Recipe 7, Easy: Leek Soup with Chicken Broth

Wonderful, light and very tasty onion soup. There are many recipes where a rather lengthy cooking process, which includes languishing in the oven. I suggest a fairly quick option. At the same time, the taste and aroma will delight you with its sophistication.

sunflower oil - 4 tablespoons;
chicken broth - 1.5 liters;
potatoes - 4 pcs;
leek - 1 pc;
greens - 100 gr

Peel the top layers of the leeks. Remove the top, leaving only the white and light green part. Leaves should not be thrown away, they can be used when you cook vegetable broth. Cut the leek along the stem and rinse well. Earth sometimes gets between the layers of the onion. Then cut the leek into half rings with a width of not more than 5 mm.

We take a pot in which we will cook soup. Pour in sunflower oil. And put the pot on fire.

When the oil is hot, put the chopped onion into the pan.

Fry it a little, stirring from time to time.

While the onion is sautéing, chop the potatoes.

Now we send the potatoes to the pan with the onions and fry for a couple more minutes.

At this stage, you decide how high-calorie your soup will be. You can pour chicken broth, you can vegetable. I had cases when there was no ready-made broth, but I really wanted this soup. I filled it with water or used a bouillon cube. This did not spoil the taste of the finished dish at all. But most of all I love this soup with low-fat chicken broth.

Now bring to a boil and cook over medium heat until the potatoes are fully cooked. Salt, pepper to taste. After turning off the fire under the pan, I advise you to leave it for 20 minutes, so that the soup is infused. All our soup is ready, when serving, add herbs to it to improve the taste.

Recipe 8: French Leek Cream Soup (with photo step by step)

At the same time thick, creamy, tender and satisfying. Also delicious and warm!

1 large leek (or 2 small ones)
2-3 medium potatoes
30 g butter
2 garlic cloves
1 liter water or stock
150 ml heavy cream
Bay leaf
A couple of sprigs of thyme
Salt pepper

Cut off the tough green leaves and root of the leek.

We cut the stem in half lengthwise and rinse very well with water, because. leeks are very harmful and often there is a lot of sand and earth among the leaves.

Cut the leeks and garlic into small pieces.

Melt the butter in a saucepan or saucepan, add onion and garlic and simmer until soft over medium heat for 5-7 minutes.

Peeled potatoes cut into cubes. Add to the onion, pour everything with water or broth, add bay leaf and thyme. Salt and pepper. Cook for about 15 minutes until the potatoes are soft.

When the potatoes are cooked, remove from heat, take out the bay leaf and thyme sprigs. Puree the mixture with an immersion blender.

Pour in the cream, stir, return to the heat and bring to a boil. Taste and adjust the amount of salt and pepper if necessary.

Decorate with cream, thyme leaves or any greens.

Enjoy your meal!

Recipe 9: Hearty Soup with Baked Rice and Leek

Soup can be cooked on both meat and vegetable broth. In the latter case, there will be a lean option.

Broth (1,750 l - for soup, 250 ml - for garnish) - 2 l
Carrots (1 medium thin) - 60 g
Celery root - 50 g
Potato - 3 pcs
Leek - 2 pcs
Bulgarian pepper (red) - ½ piece
Garlic - 2 tooth.
Salt (to taste)
Rice (round-grain (arborio)) - 100 g
Chicken egg - 1 pc.
Parmesan - 50 g
Greens (to taste)

You can take chicken broth. And you can cook a vegetable, this will require 2 liters of water, 1 medium carrot (80 g), 1 large onion, 50 g of celery root, 1 celery stick, a pinch of black pepper, 4 allspice, 3-4 cloves.

Peel the vegetables, cut into slices, cover with cold water, bring to a boil and cook over low heat for about an hour. 10-15 minutes before the readiness to add spices.

Strain the finished broth through several layers of gauze, squeeze the vegetables and discard, we will not need them.

Cut carrots into thin circles, celery into squares, pepper into rhombuses, potatoes into cubes.

Leek grows in the ground, so sand can often hide between its scales.

Wash the leek, cut into half-rings, put in a colander and rinse again very thoroughly under running water. Let the water drain. Mince the garlic.

In a heavy bottomed saucepan, heat 2 tbsp. l. vegetable oil and fry the carrots and celery for about 3 minutes.

Add potatoes and fry for 3 more minutes.

Pour in the hot broth, bring to a boil, salt and cook over low heat for 5 minutes.

Add bell pepper and leek and cook over low heat for another 3 minutes. Turn off the heat, add the garlic, cover the soup with a lid and let it brew for 10 minutes.

Rinse the rice thoroughly, pour the remaining hot broth and cook over low heat.

Until all the broth is absorbed and the rice is soft.

Put the rice in a bowl, cool slightly, add 2 tbsp. l. finely chopped greens.

Add 2 tbsp. l. grated parmesan on a small grater.

And 1 lightly beaten egg, mix.

Put in a mold, bake in the oven until cooked.

When serving, place a portion of the casserole on the plates.

Pour the soup, sprinkle with grated parmesan and fresh herbs.

Recipe 10: Potato Leek Soup with Vegetable Broth

Light vegetable soup. Fragrant and very tasty. It can be served as a regular soup or as a creamy soup.

Leek - 3 pcs.
Carrot - 1 pc.
Tomatoes - 3 pcs.
Potatoes - 2-3 pcs.
Garlic - 1-2 tooth.
Vegetable oil
Vegetable broth - 1.5-2 l
Dill greens - 1 bunch
Ground black pepper

Cut the leeks into rings.

Carrot cut into small cubes.

Cut potatoes as desired.

Saute leeks and carrots in vegetable oil.

Pour in vegetable broth or water.

Fry the minced garlic in a pan.

Add blanched and peeled, diced tomato. Salt, pepper, add dill.

Simmer tomatoes for about 15 minutes.

Pour the tomatoes into the soup, add the potatoes and simmer the leek soup for about 15 minutes.

200 grams of leek is only the white part of it, and it turns out to be quite large. It is quite possible to take 300 grams.
3 potatoes is a little less than 500 g.

Cream is better to take fat - 36%, but this is not important. Although according to the rules, when serving, part of the cream should be whipped and stacked in a pile. But (already checked more than once) literally in a minute the whipped cream settles, so I always just pour the cream on top without whipping it first. I assume that if you serve this soup cold, then the whipped cream will stick to the "hill" longer.

Cut the leek into thin half rings (I have about 3 millimeters wide) and fry in butter. No need to brown.
I do all this right in the pot, in which the soup will be cooked. It should be with a fairly thick bottom. If not, then stew the leek in a pan.

Add peeled and diced potatoes to the onion. Mix everything and fry-stew for a short time, a couple of minutes. These will be the main two ingredients of vichysous soup. In addition to them - only liquid and seasonings.

Add the broth to the vegetables (I have chicken broth), bring to a boil and cook for 10 minutes. Next, add milk. Bring to a boil and turn off.
You can also use vegetable broth. Of course, all this can be replaced with water, but the taste of the soup will be simpler.

Using a blender, turn the soup into a smooth puree. Add half of the cream (the other half for serving), season.

Return soup to stove and heat through. You don't need to boil anymore.

According to the rules, it should be served with chopped chives. I sometimes replace it with green onions, sometimes I use the juicy green part of a leek. This time I did not add anything, just garnished with parsley. If you like, you can use crackers to serve.
Serve vichyssoise, a leek and potato soup, with whipped cream or plain cream.
Enjoy your meal!

In order to prepare mashed potato soup, you will need the following ingredients:

broth (vegetable or meat) - 1 liter,
potatoes - ½ kg,
onion - 1 head,
leek - 30-40 gr,
cream (milk) - 200 ml,
butter - 3 tbsp,
flour - 1 tbsp,
eggs (only yolk) - 1 pc,
salt.

Potato is a favorite product of all

Potato is the most common product. Since the middle of the 18th century, potatoes have been very popular and massively grown in vegetable gardens in the Russian Empire.

Potatoes are loved by everyone because it is very simple to prepare a dish from them, so mashed potatoes are as easy as shelling pears. You can eat such a product and not get better if you learn how to properly process and cook it. Potatoes are a source of potassium, which is so necessary for the heart.

In order for potato tubers to be healthy and dietary, you need to cook them properly. The most useful is potatoes baked in the oven or at the stake. And to make it dangerous for a person, it is enough just to fry the potatoes in a large amount of oil, salt it properly and pour generously with mayonnaise. Here is a potato dish that will quickly drive your weight up, the body will begin to accumulate excess fat.

Potatoes can be used to make potato soup, mashed potatoes or cream soup. Such dishes are less healthy than baked potatoes, but better than french fries. As soon as this product became known in Europe, each country began to create and prepare its own new specialties. For example, in France - these are gratins and dauphins, in Germany - cream soup and potato salads, in England - fried potatoes in cubes, in Belarus - potato pancakes, in Russia - boiled potatoes with butter and herbs.

Recipes for mashed potato soups are very different, you can add new products to them - meat, fish, seafood, etc. Soup puree is a great option for a dish for a children's diet. Cooking soup does not require much time and special culinary skills. As a basis, you can lie as just water, as well as vegetable or meat broth. If you are cooking for a child, then the ideal option is mashed potato soup with chicken broth.

Step by step recipe for mashed potato soup

Peel the potatoes and cut into small cubes. Remove the husk from the onion and cut into thin half rings. Put a frying pan with butter on the stove, when it warms up, put the prepared onions. Let it simmer on low heat for 10 minutes.
Pour some of the prepared broth into a saucepan, add onions and potatoes. As soon as the liquid in the saucepan begins to boil, cover with a lid and leave the potatoes to stew until fully cooked.
Meanwhile, prepare the white sauce. To do this, dry the flour in a pan without adding oil. It should become slightly yellowish. Then mix the flour and the remaining broth, while stirring constantly. The puree soup sauce is ready, it remains only to strain it.
Finely chop the leek, and then pass it in butter for about 15 minutes over very low heat.
Let the potatoes stewed until tender, cool, and then beat it with a blender. If you don’t have such a kitchen gadget, then you can simply rub it through a sieve.
Pour the white sauce into the potato mixture and whisk again. Move the pot of mashed potato soup to the fire.
As soon as it begins to boil, remove from the stove, season and salt.
To prepare a dressing for a cream of potato soup, take a raw yolk, beat and gradually pour in hot cream (milk). This gas station is called lezon. Put it on a quiet fire and stir constantly until it thickens. Lezien can also be cooked with water won.
Mix Lezien with the resulting puree soup. Although, in principle, this dish can be seasoned with ordinary butter.
Pour the finished soup in portions on plates and sprinkle with chopped leek. For the first course, it is better to serve croutons instead of bread.

Mashed potato soup is very fragrant, thanks to the leek. Here you can suppress celery or parsley - play with the smell and taste, and then determine the golden mean for yourself. Puree soup is a very tasty and healthy first course, and your favorite potato will not leave anyone indifferent.

Onion soup is a staple of French cuisine. There are many recipes for it here, especially the first courses from this product, which have a creamy consistency, are especially popular. Leek soup is especially tender, it is served not only hot, but also cold. There are also vegetarian options for this dish.

Cooking features

It is a mistake to assume that since onion puree soups are often found on the menu of French restaurants, then you need to have the qualifications of a chef to cook such a dish. In fact, creamy leek soup is very easy to prepare, and even an inexperienced housewife can cook it at least every day. Knowing a few points will help in this.

Often, not the whole leek is used to make soup, but only the lower (white) part of it. The product itself is not cheap, so the upper (green) part left after making the soup should not be thrown away. It's a good idea to use the leftovers to make a salad.
Potatoes give the creamy texture to the soup, but you can also thicken it with the help of flour, starch. The use of cheese also allows you to make the consistency of the dish a little denser.
If the soup seems too thick to you, it can be thinned by adding milk, cream or broth. After this, the dish must be brought to a boil again.
After grinding the products, the soup must be boiled or at least brought to a boil - this is necessary for its disinfection. Otherwise, the dish will spoil quickly.
The soup tastes better if the onions are fried first. Most often, butter is used for this, but it is allowed to replace it with vegetable oil.
Cream, cheese and butter add creamy notes to the dish, making it taste softer and more refined.
If you don't have a blender, you can puree the vegetables through a sieve. This work is more laborious, but the soup in this case will have a smoother consistency.
When chopping soup with an immersion blender, be careful not to get burned by splashes. The blender must be turned off when lowering it into the soup and removing it from it. The container in which the dish to be whipped must be deep enough.

Leek soup is served with greens or croutons, it is permissible to combine both of these options. If you season the soup with sour cream, the taste of it will not deteriorate.

Leek soup with bacon

leek - 100 g;
onions - 100 g;
bacon or bacon - 60 g;
olive oil - 10 ml;
water - 0.25 l;
cream - 0.2 l;
hard cheese - 50 g;
wheat bread - 100 g;
salt, pepper - to taste.

Cooking method:

Wash the leek, cut into thin slices. It is desirable to use its light part.
Peel off the husk and cut the onion into thin half rings, mix it with the leek.
Grease the bottom of the pan with vegetable oil.
Put finely chopped bacon or bacon in it, melt it.
Add the onion, fry it over low heat until half cooked.
Cover with water and simmer until the onion is completely soft.
Grind the onion mass to a puree state with a blender or wipe through a sieve.
Dilute with cream, adding pepper and salt.
Bring to a boil.
Add finely grated cheese. Boil until the cheese has melted.
Remove the saucepan from the heat.
Bread cut into small cubes and dry in the oven.

Video recipe for the occasion:

When serving soup, place croutons in bowls. Do not do this in advance, as the bread will quickly soak. Homemade croutons can be replaced with store-bought wheat croutons. It is better to choose with the original or cheese taste. Green onion flavored croutons are also suitable.

Cold Leek Soup (Vichyssoise)

leek (only the white part) - 0.2 kg;
potatoes - 0.4 kg;
chicken or vegetable broth - 0.7 l;
drinking cream or fat milk - 0.25 l;
whipped cream - to taste;
butter - 40 g;
nutmeg - a pinch;
salt, pepper - to taste.

Cooking method:

Peel the potatoes, cut into medium-sized cubes.
Wash, dry with a napkin, cut the leeks into rings.
At the bottom of the pot in which the soup will be cooked, melt the butter.
Put onion. Fry it over low heat until soft.
Add potatoes, fry them together with onions for 2-3 minutes.
Fill with broth. Bring to a boil and cook until the potatoes are soft.
Blend the contents of the pot with an immersion blender.
If necessary, salt the dish, pepper, add nutmeg and low-fat cream. Stir.
Bring the soup to a boil over low heat, while stirring it so that it does not burn.
When the soup has cooled to room temperature, put it in the refrigerator.

This soup recipe is served cold. Before serving, it is decorated with whipped cream. The recipe was invented by a French chef who worked in a restaurant in New York. He gave the name to the dish in honor of the famous resort. Later it became popular all over the world, including in the author's homeland.

Leek Vegetable Soup

leek - 0.2 kg;
potatoes - 0.5 kg;
carrots - 0.2 kg;
onions - 100 g;
celery stalks - 100 g;
cream or milk - 0.2 l;
water - 1.5 l;
garlic - 2 cloves;
olive oil - 60 ml;
hard cheese - 30 g;
wheat croutons or crackers - to taste;
salt, pepper - to taste.

Cooking method:

Wash the celery stalks, cut into pieces.
Peel the carrots. Cut one carrot into small cubes, leave the other whole.
Peel the onion from the husk, cut into two parts.
Place a whole carrot, celery pieces and half an onion in a saucepan, put on fire. Boil 20-30 minutes after boiling. Strain. You will get a fragrant vegetable broth.
Put the sliced carrots in it.
Peel the potatoes, cut into medium-sized cubes, dip into the broth.
Bring it to a boil.
Heat vegetable oil in a frying pan.
Cut the leek into circles, fry until soft, put in a boiling broth.
Boil the vegetables until they are completely soft.
Chop the vegetables using an immersion blender.
Add salt, spices, cream to the soup.
Bring to a boil and remove the saucepan from the heat.

When serving soup, sprinkle it with finely grated cheese, serve wheat croutons separately so that everyone can add them to their own taste.

Leek soup with mushrooms

leek - 0.2 kg;
potatoes - 0.2 kg;
fresh champignons - 0.2 kg;
processed cheese (optional) - 70 g;
olive oil - 40 ml;
water - as needed;
salt, pepper - to taste.

Cooking method:

Wash the mushrooms, dry with a napkin, cut into plates.
Wash, finely chop the leek.
Peel the potatoes, cut into cubes of 1-1.5 cm.
If you plan to add cheese to the soup, put it in the freezer for a while - it is easier to grind when frozen.
Pour oil into the bottom of the pan, heat it.
Put the onion, fry it for 2-3 minutes.
Add mushrooms. Roast them for 5 minutes.
Add potatoes. Continue frying food for 3-4 minutes.