CREAMY POTATO LEEK SOUP
The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!
Provided by Lorraine
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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 POTATO LEEK SOUP II
Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.
Provided by ANABANANA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g
CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
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, GARLIC, & LEEK SOUP
Satisfying and substantial, this creamy potato leek soup from Two Red Bowls is perfected by crème fraîche, crispy pancetta, and roasted garlic.
Provided by Vermont Creamery
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oven to 400°F.
- Trim about 1/2-inch off top of head of garlic, exposing all the cloves inside. Save any tips of cloves that are sliced off for pancetta breadcrumbs. Rub exposed cloves with about 1 teaspoon olive oil, just enough to coat. Wrap in aluminum foil; bake 40-45 minutes or until cloves are soft when poked. Once garlic is done, carefully remove foil; set roasted garlic head aside to cool. When cool enough to handle, slide cloves out of their skin; set aside.
- Heat 2- or 3-quart pot over medium heat. When a drop of water dances and sizzles when it hits the pot, add butter and remaining 1 teaspoon olive oil to the pot; stir until melted. (Waiting until the pot is hot will help prevent the vegetables from sticking.) Add thinly-sliced leek and potato. Cook, stirring occasionally, 6-8 minutes or until vegetables have begun to soften and brown slightly. If the bottom still sticks, don't worry -- the stock and white wine will loosen any brown bits.
- Add 3 cups chicken stock, wine or sake, roasted garlic cloves, thyme, and a generous pinch of salt and pepper. Stir to combine, scraping up any stuck bits from the bottom of pot. Bring mixture to a boil; turn heat down to a bubbling simmer. Cook 20-30 minutes or until potatoes are tender.
- Meanwhile, place pancetta into a cold skillet. Heat to medium-low. Let pancetta cook slowly 5-8 minutes or until crisp and fat has rendered. Add breadcrumbs, salt, and red pepper flakes; reduce heat to low. Cook, stirring occasionally, 2-3 minutes or until crumbs are an even golden color.
- Puree soup using an immersion blender or doing batches in regular blender. Stir in crème fraîche and enough remaining stock until soup reaches desired consistency. Add more salt and black pepper as desired. Add a splash more of white wine or sake if soup tastes a bit too heavy or rich.
- Serve with pancetta breadcrumbs, minced parsley, and extra crème fraîche on top.
Nutrition Facts : Calories 0 calories, Fat 0 grams, SaturatedFat 0 grams, Transfat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 0 grams, Fiber 0 grams, Sugar 0 grams, Protein 0 grams
CREAMY LEEK-POTATO SOUP(COOK'S ILLUSTRATED)
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. Use the lowest setting on your toaster to dry out the bread without over-browning it.
Provided by Coppercloud
Categories Onions
Time 1h
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 15
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 POTATO LEEK SOUP
This no-drain, fast, and yummy recipe for potato leek soup is creamy and resembles baked potato soup in its texture and cheesy goodness, but sneaks in some leeks. Serve hot, topped with green onion, bacon bits, and/or shredded Cheddar to your liking. Using the butter or yellow potatoes makes a difference in this recipe.
Provided by Jayna Cox
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes.
- Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks.
- Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 21.7 g, Cholesterol 6.1 mg, Fat 4.7 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 138.3 mg, Sugar 1.4 g
CREAMY RED POTATO LEEK SOUP
My family loves potato soup as one of our ultimate comfort foods, but our standard is to toss everything in a microwave-safe bowl and use uncooked potatoes with a little salt, pepper and cheese, with straight milk and butter as a base, and pop it in the microwave. It was alright, but after tasting other potato soups, I wanted to make a creamier and more "homey" version than the one we are used to. So I came up with this recipe using ingredients that we had on hand. It has a depth of flavor that is really awesome. The red potatoes I used were slightly sweet which compliments the leeks nicely, and of course bacon is the classic combo with leeks. Tips: Leeks are often notoriously lined with grit between their many layers, so slicing them lengthwise and then washing them with the root end up makes it easier. And, if you like, you can peel the potatoes completely, but the skins aren't tough and I like the little bit of color it adds.
Provided by Spgty21
Categories Potato
Time 55m
Yield 6-7 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
- Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
- Sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
- Add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
- Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
- Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.
Nutrition Facts : Calories 547.8, Fat 25.4, SaturatedFat 13.8, Cholesterol 75.4, Sodium 942, Carbohydrate 64.5, Fiber 5.5, Sugar 6.5, Protein 16.4
CREAMY LEEK AND POTATO SOUP
Leeks can have sand in them, the best way t make sure all sand is gone, is to cut the leek lengthwise, almost to the root end. Then rinse under cool water and fan the leaves. This soup can be served warm or chilled. I personally like it warm.
Provided by KittyKitty
Categories Potato
Time 10h50m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.6, Fat 10.1, SaturatedFat 3.6, Cholesterol 11.2, Sodium 582.3, Carbohydrate 29.9, Fiber 3.6, Sugar 3.8, Protein 6.3
CREAMY LEEK AND POTATO SOUP
A creamy heart warming soup, great for a chilly afternoon.
Provided by whapshott
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slice the leeks and dice the onion, and fry with a little butter on a medium heat for 10mins or until soft.
- Add 1 pint of stock and bring to the boil. Then simmer
- Chop the potatoes and carrots (optional) into 1cm cubes and add to the stock. Simmer for 20mins or until soft.
- Add chopped parsley, chives. You can add salt and pepper to taste also.
- Use blender to blend soup mixture until smooth, adding cream as you go until you are happy with the consistency. If the soup is still too thick add a little milk to thin.
CREAMY POTATO AND LEEK SOUP
A great wintery soup full of creamy goodness :)
Provided by mentalmeggy
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
- Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
- Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
- Return the pan to the heat. Stir in the cream and heat through.
- Serve piping hot with bread and butter.
CREAMY LEEK AND POTATO SOUP
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
- Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.
CREAMY POTATO-LEEK SOUP
Provided by My Food and Family
Categories Meal Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in Dutch oven or small stockpot on medium heat. Add leeks and carrots; cook 5 min., stirring frequently.
- Add potatoes, bouillon and water; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until potatoes are tender, stirring occasionally.
- Stir in pasta sauce; simmer 5 min. or until heated through, stirring frequently. Remove from heat; stir in chives.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 740 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 4 g, Protein 3 g
CREAMY LEEK AND POTATO SOUP
This is a fantastic soup recipe...very simple but elegant. The recipe is from Simply French, the cuisine of Joel Robuchon. The soup is very creamy even though you add a touch of cream at the end.
Provided by AmyZoe
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264.6, Fat 10.3, SaturatedFat 6.4, Cholesterol 28, Sodium 25.4, Carbohydrate 40.7, Fiber 3.9, Sugar 3.2, Protein 4
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