CHIPOTLE LEEK AND POTATO SOUP
A spicy version of this classic soup. The smokiness of the adobo sauce and the bite of the chile balance the savory flavors of the potato and cream. Cumin and white pepper finish off this cozy soup. Best enjoyed next to a fire with a glass of red wine. Serve piping hot topped with sour cream and croutons or cheese and onion rings!
Provided by Buffalo Winters
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h39m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
- Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
- Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.8 g, Cholesterol 53.3 mg, Fat 18.7 g, Fiber 6.8 g, Protein 7.4 g, SaturatedFat 11.2 g, Sodium 561.1 mg, Sugar 9.9 g
SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE
Categories Soup/Stew Vegetable Sauté Squash Butternut Squash Sweet Potato/Yam Fall Gourmet
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
- Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
- Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
- Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
CHIPOTLE LEEK AND POTATO SOUP
A spicy version of this classic soup. The smokiness of the adobo sauce and the bite of the chile balance the savory flavors of the potato and cream. Cumin and white pepper finish off this cozy soup. Best enjoyed next to a fire with a glass of red wine. Serve piping hot topped with sour cream and croutons or cheese and onion rings!
Provided by Buffalo Winters
Categories Potato Soup
Time 1h39m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
- Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
- Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.8 g, Cholesterol 53.3 mg, Fat 18.7 g, Fiber 6.8 g, Protein 7.4 g, SaturatedFat 11.2 g, Sodium 561.1 mg, Sugar 9.9 g
LEEK AND POTATO SOUP
I couldn't find a recipe that looked good and I didn't want to puree the soup, so I combined 3 recipes and came up with this one. It was delicious which I found hard to believe with so few ingredients. It also came out a nice golden colour.
Provided by Tara1183
Categories Potato
Time 45m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pot over medium heat, sauté leeks for 5 minutes.
- Add potatoes and sauté 5 minutes more.
- Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg.
- Simmer for 20-25 minutes until potatoes are tender.
- Whisk milk with 1 tbsp flour and whisk into soup.
- Heat til bubbling again.
Nutrition Facts : Calories 331.7, Fat 18.5, SaturatedFat 11.1, Cholesterol 46.4, Sodium 912.7, Carbohydrate 32, Fiber 3.2, Sugar 2.4, Protein 10
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