Cool Creamy Potato Leek Soup Food

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

CREAMY POTATO LEEK SOUP

Steps:

• Bring broth to a boil and reduce to medium.
• Add leeks, potatoes, and onion.
• Simmer, covered, 25-30 minutes.
• Add seasonings and cream.
• Simmer 5 minutes more.
• Slightly mash with a potatoe masher to desired consistency.
• Serve with salad and crusty bread.
• A snap to make, but tastes gourmet!

CREAMY LEEK AND POTATO SOUP

Steps:

• Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat 8-10 hours or until vegetables are tender.
• Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half.
• Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

POTATO LEEK SOUP

Steps:

• Heat oil and butter in a large stock pot.
• Saute leeks slowly until tender but not browned.
• Add garlic and tomato and saute for 5 minutes longer.
• Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
• Simmer until potatoes are tender.
• Let cool and puree half or all if desired.
• For Vegetarian use the Braggs Liquid Aminos (soy sauce).

VICHYSSOISE (LEEK AND POTATO SOUP)

Steps:

• saute onions and leeks in butter for a few minutes until tender.
• add thinly sliced potatoes and stock.
• simmer till potatoes are cooked,.
• remove from heat.
• add cream
• blend or mash if you like.
• add mace salt and white pepper
• serve topped with the optional chives or water cress.
• OR chill in freezer or fridge
• add cucumber and chives and serve.

CREAMY LEEK-POTATO SOUP(COOK'S ILLUSTRATED)

Steps:

• Soup: Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
• 2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
• 3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
• 4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Note: Don't fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot.
• 5. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish.
• Fried Leeks: Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel-lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks.

CREAMY LEEK AND POTATO SOUP

Steps:

• Peel, quarter, rinse, and drain the potatoes. Set aside.
• Trim the leeks at the root. Split them lengthwise for easier cleaning.
• Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
• When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
• In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
• Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
• Add the water. Salt the water and add the potatoes.
• Cover and simmer gently for 35 minutes.
• With a food processor, blender, or immersion mixer, process the soup until smooth.
• Return the soup to the pot, increase the heat to high, and bring to a boil.
• Skim any impurities that may rise to the surface.
• Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
• To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
• Serve immediately, allowing guests to season with pepper to taste.

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)

Steps:

• Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
• In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
• Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

COOL CREAMY POTATO-LEEK SOUP

Steps:

• Heat the oil in a large soup pot. Add the onions and garlic and sauté over medium heat until the onions are golden.
• Add the potatoes and enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 minutes. Remove from the heat and let cool to room temperature.
• Just before serving, place the leeks in a skillet with about 1/2 inch of water. Cover and steam the leeks for 5 to 8 minutes, or until wilted, stirring occasionally. Add the red pepper and continue to steam until both vegetables are just tender.
• Making sure that the bottom of the skillet is still moist, add the arugula and cover. Cook just until it has wilted down a bit, about 1 to 2 minutes.
• With a slotted spoon, transfer the potato-onion mixture to a food processor. Add the sour cream and a little of the rice milk and puree until smooth. Return to the soup pot, then stir in the remaining rice milk. Or if using an immersion blender, add the sour cream and rice milk to the pot with the potato-onion mixture, and puree until smooth.
• Stir the leeks and greens mixture into the soup pot. Adjust the consistency with more rice milk, if needed, to give the soup a medium-thick consistency.
• Stir in the parsley. Season with curry, salt, and pepper, then serve at room temperature, or cover and chill for an hour or two before serving.
• Per serving:
• Calories: 204
• Total fat: 6g
• Protein: 6g
• Fiber: 3g
• Carbohydrate: 34g
• Cholesterol: 0mg
• Sodium: 134mg