Cheesy Potato Leek Soup Food

CHEESY POTATO SOUP

Steps:

• Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
• Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
• Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
• Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.

CHEESY POTATO & LEEK SOUP

Steps:

• Add the oil and butter to a large pan and warm on a low heat until the butter is melted
• Add the sliced leeks and diced onion to the pan, and cook them for 5-8 minutes until soft
• In a mixing bowl, measure out the flour. Add some of the milk slowly, whisking as you add it. Stop when you have a smooth paste
• Add the paste to the pan, then add the rest of the milk and mix together
• Add the water, stock cubes and diced potato. Bring the mixture to a simmer and let it bubble for 15-20 minutes, until the potato pieces are soft. Make sure to stir it often so it doesn't catch on the bottom of the pan
• When it is done, turn the heat off and stir in the cheese. It will melt into the soup
• Then add salt to taste. I like to add 2 tsp, but you may like less depending on your preference or the strength of the cheese
• Serve immediately, or allow to cool fully and store in the fridge in an airtight container for up to 3 days. You can also freeze this soup

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 POTATO BACON LEEK SOUP RECIPE

Steps:

• In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
• When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.

LEEK AND POTATO SOUP

Steps:

• Wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves.
• Chop the leaves and reserve.
• Cut the white part of the leeks into 1/4-inch slices.
• Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes.
• Add the chicken broth, potato cubes and wine and bring to a boil.
• Cover and simmer on low heat for about one hour.
• Put soup in a blender, a few cups at a time, and puree.
• Once each batch has been pureed, pour it from the blender back into the pan.
• Simmer over moderate heat and then add the salt and pepper and Half and Half.
• Sprinkle with parsley and chives 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.

CHEESY POTATO LEEK SOUP

Steps:

• Rinse and halve the leek. Cut the white leek into thin rings and the green leek into bite size strips. Peel, rinse and dice the potatoes. Heat the oil in a saucepan. Saute the white leek over low heat for 3-4 minutes, until translucent. Add the potato cubes and saute. Deglaze with the broth. Season with salt and pepper. Add the boquet garni and simmer for 15 minutes. Add the green leek. Simmer for another 15-20 minutes, until the potatoes are soft. Season with salt and pepper. Serve sprinkled with parmesan.

CHEESY SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon.