A Fitzgeralds Casino Potato Leek Soup Food

CLASSIC POTATO LEEK SOUP

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.

A+ FITZGERALDS CASINO POTATO LEEK SOUP

Steps:

• (NOTE): USE A HEAVY GUAGE POT AS THIS SOUP WILL SCORCH EASILY IN THIN COOKING POTS.
• Saute Leeks in butter at medium heat until transparent.
• Add Chicken base and stir one minute.
• Add flour, stir in well and cook for 5 minutes, stirring regularly.
• Add Half-&-Half and potatoes; bring to boil, stirring regularly.
• Reduce heat to simmer for 5 minutes, adding a pinch of granulated garlic and salt & pepper to taste.
• Serves 4-6 but it is soooo tasty that you may want to prepare double that amount!

POTATO-LEEK SOUP WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

A+ POTATO-CHEESE SOUP

Steps:

• Peel and dice potatoes.
• Boil in water (slightly covering potatoes).
• Add chopped onion and bouillon.
• When potatoes are soft, drain a small amount of water to desired thickness (set aside the drained water in case you want to add any back at the end).
• Slightly mash potatoes - they can still be a little chunky.
• Add cream-of-chicken soup.
• Add salt and pepper, to taste.
• Over low heat, stir in chucks of Velveeta cheese until smooth.
• Soup should be thick.
• Enjoy!
• Note: For a variation, add a little cooked, cut-up broccoli.