Baked Potato Leek And Cheese Soup Food

CHEESY POTATO LEEK SOUP

Steps:

• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
• Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
• Ladle soup into bowls and top with chives.

CHEESY LEEK AND POTATO BAKE

Steps:

• Preheat oven to 220°C.
• Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
• Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
• Season to taste, stir in the leeks and turn into a large ovenproof dish.
• Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

POTATO LEEK SOUP

Steps:

• Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
• Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

BAKED POTATO AND LEEK SOUP

Steps:

• Heat the oven to 400ºF. Scrub the potatoes clean, pat dry, and pierce in several places with a fork. Set on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let them cool completely on a wire rack.Put the bacon in large skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Remove the bacon bits with a slotted spoon to a plate lined with 2 thickness of paper towel and let drain. Leave about a tablespon of bacon fat in the skillet.
• Add the butter to the skillet over medium-low heat and let melt; stir into the bacon fat in the skillet. Add the leeks, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Set aside a couple of tablespoons of the sautéed leeks for garnish. Add the garlic and cook for an additional minute or two.
• Add the broth and water; heat to a simmer and cook until the leeks are tender, about 15 minutes.
• When the potatoes are cool, cut them in half lengthwise. Scoop the flesh out of the skin in one piece from each half. Cut the potato into 1/2-inch cubes and set aside.
• Coarsely chop the potato skin and add them plus any loose pieces of potato to the pot with the leeks. Purée the contents of the pot until very smooth using an immersion blender (See Notes about countertop blender). Return the puréed soup to the pot and reheat over medium low.
• Whisk together the milk and sour cream until smooth, add to the soup with 1/2 cup of the Mexican Blend cheese; whisking everything together until the cheese melts.
• If the soup seems too thick, thin it with a little water. Add the cubed potato and stir gently to combine; season to taste with salt and pepper.
• Garnish with the sour cream, Mexican Cheese, sautéed leeks, and bacon bits.

CREAMY POTATO LEEK SOUP II

Steps:

• In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
• When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

POTATO LEEK SOUP III

Steps:

• In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
• Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

POTATO LEEK CHEESE SOUP

Steps:

• In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
• Sprinkle with flour and cook for 5 more minutes
• Add potatoes and water; bring to boil.
• Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
• Simmer 10 more minutes.
• Just before serving, add cheese and cook 1 min more.

BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON

Steps:

• Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
• *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

BAKED POTATO, LEEK AND CHEESE SOUP

Steps:

• Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
• Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
• Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
• Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
• Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
• Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
• Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
• Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

POTATO LEEK SOUP

Steps:

• In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
• Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
• Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.

POTATO CHEESE SOUP

Steps:

• In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.

POTATO-LEEK SOUP WITH CHEESE

Steps:

• Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
• Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

POTATO PARSNIP AND LEEK SOUP

Steps:

• Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
• In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
• Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
• Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
• Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
• Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
• Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!

POTATO LEEK FONDUE SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat. Add leeks and garlic and saute until tender, about 5 minutes. Add the soup, light cream, chicken broth and potatoes. Bring to a boil then reduce heat and let simmer for 15 minutes. Puree with a hand blender or in a blender, working in batches. (Soup can be stored in refrigerator for up to 2 days at this point.) Seasoning with salt and pepper. Serve hot garnished with chopped chives.

{SOUPE POIREAUX ET POMMES DE TERRE} CLASSIC POTATO LEEK SOUP RECIPE

Steps:

• Prepare The Potatoes: Cut the potatoes into a medium dice (about 1/2 inch cubes) then place in a nonreactive (metal or glass) mixing bowl and add enough water that the potatoes are just covered. Set aside until ready to use (you can cut the potatoes up to 24 hours in advance - keep stored in the water and refrigerated until ready to use).
• Prepare The Potato Leek Soup: Place the butter in a large Dutch oven or other heavy-bottomed pot and melt it over medium heat. Add the leeks, shallots, and garlic (if using), season generously with salt and pepper and stir to coat. Cook, stirring occasionally, until the leeks and shallots are soft and tender but don't let them get browned (lower the heat as needed to prevent browning). Remove the potatoes from their soaking water and reserve the soaking water (you'll use it later!). Add the diced potatoes to the pot along with the bay leaf, thyme, parsley (if using), and broth. You'll want to remove the herbs before blending so you can tie them all together with kitchen string (if you have it) to make it easier on yourself. Otherwise, just fish them out with the help of some tongs!Also, FYI, the vegetables should just barely be covered by the liquid. As needed add a touch more broth or water until the vegetables are just covered. Increase the heat to high and bring the mixture to a boil. As soon as the mixture boils, reduce the heat to low and simmer until the potatoes are so tender that they fall apart, about 25 to 35 minutes.
• Puree The Potato Leek Soup: Discard the bay leaf, thyme sprigs, and parsley stems. Add 2 cups of the reserved potato soaking water including any potato starch that accumulated in the bottom of the bowl as the potatoes soaked (if you don't have 2 cups of potato liquid add water to make up the difference). Then, using an immersion blender blend the soup until all the vegetables are broken down and the texture is consistent. You can blend it as much or little as you'd like at this point. Either just blend it until all the ingredients are combined but it is still quite textured (almost like a chowder) or keep blending it until it's more similar to a pureed soup.
• Finish The Potato Leek Soup: Taste the soup, stir in a large pinch of salt and lots of freshly ground black pepper and simmer the soup for 5 to 10 minutes more until everything has come together.
• Serve The Potato Leek Soup: You can serve the soup simply ladled in bowls with a crank of freshly ground black pepper. We like to add some croutons for crunch, some freshly snipped chives to emphasize the onion flavor, and a drizzle of cream to add a dash of richness. Also, if you like nutmeg, a little grate of it on the soup before serving is incredible!

POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE

Steps:

• Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
• Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
• Add the meat, cooking, but not browning. Then add the rest of the butter.
• Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
• Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
• In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
• Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
• To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
• Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!