Creamy Leek Potato Soup Recipe 55 Food

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

CREAMY POTATO LEEK SOUP (NOT LOW FAT!!)

Steps:

• In a large pot, bring potatoes and chicken broth to a boil. Lower to a simmer and cook until potatoes are tender (checking with a fork).
• Meanwhile, place bacon in a large skillet and cook until crisp (I sometimes cheat and bake it in the over on a cookie cooling rack over a cookie sheet lined with tin foil. Bake at 350 for about 15-20 minutes I keep checking it, so not sure of the time. Bacon comes out crispy every time and the dripping end up on the foil lined cookie sheet for easy clean up!).
• In the same frying pan (or in a frying pan if you used the oven method to cook the bacon), with 3-4 Tablespoons of the bacon grease (if you cooked the bacon in the frying pan- skim off until you have about this much- if you baked the bacon, add this amount to the frying pan!). Add the leeks- making sure that you have rinsed them well! Saute over med-low heat until they are limp and tender, stirring often.
• Mash or even better, use a submersion blender to mash the cooked potatoes until almost smooth.
• Blend in heavy cream.
• Add cooked leeks and 3/4 of the cooked bacon.
• Continue to blend until soup is almost smooth.
• Mix in remaining crumbled bacon or reserve as a garnish (I add it).
• If you find the soup is too thick for your liking, add small amounts of cream or chicken broth until it reaches the desired consistency- we like it pretty thick.
• Enjoy.

CREAMY LEEK AND POTATO SOUP

Steps:

• Saute leeks in large saucepan in olive oil til wilted and slightly carmelized.
• Add spices, saute another minute.
• Add apple, potatoes and saute another minute.
• Add broth and milk, cover and simmer til potatoes are done.
• Blend all in a blender or use an immersion blender. Return to saucepan and season to taste. Add crumbled bacon and serve garnished with chives.