POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
EASY LEEK AND POTATO SOUP
Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Provided by tellytubby
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g
POTATO LEEK SOUP
Potato Leek Soup is a classic. Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.
Provided by Elise Bauer
Categories Soup 1-Pot Leek Potato Soup Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)
Nutrition Facts : Calories 204 kcal, Carbohydrate 39 g, Cholesterol 11 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 564 mg, Sugar 4 g, Fat 4 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
EASY POTATO AND LEEK SOUP
A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.
Provided by Michele Hodge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
- In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
Nutrition Facts : Calories 614.2 calories, Carbohydrate 65 g, Cholesterol 122.3 mg, Fat 35.9 g, Fiber 7.8 g, Protein 11 g, SaturatedFat 21.1 g, Sodium 406.9 mg, Sugar 4.6 g
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
POTATO LEEK SOUP
For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
- Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
EASY POTATO LEEK SOUP
Comfort food at its best. This can be made heartier by adding crumbled cooked bacon or some chunks of ham.
Provided by Elaine Laskowski
Categories Cream Soups
Time 45m
Number Of Ingredients 8
Steps:
- 1. Cut off the tough green tops and the beard ends of the leeks. Using a sharp knife, make a cut down the center of the leeks but not all the way through the beard end, let that connected. Turn over the leeks and make another cut like the first but not all the way through. Cut the leeks into thin slices and rinse well in cold water in a pot to clean out any sand in the stalks. Strain in a colander.
- 2. Slice celery. Melt the butter in a large pot and add the leeks and celery. Cook over medium low heat until tender.
- 3. Add the chicken broth, salt and pepper and the peeled, diced potatoes to the leeks and cover and simmer until potatoes are tender but not falling apart.
- 4. Add the half and half but don't boil, just heat until broth is hot. At this time if you are adding ham or bacon put it in the pot and let it heat. If soup is too thin just mash some of the potatoes with the back of a wooden spoon until soup is of the consistency you like.
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!
QUICK & EASY POTATO LEEK SOUP #5FIX
5-Ingredient Fix Contest Entry. An easy,quick, delicious soup made with Simply Potatoes Traditional Mashed Potatoes. I use to make this soup with peeled potatoes, but this way is so much faster and easier. It actually comes out better. The Simply Potatoes makes it creamier. Big hit with the family, but since I'm the only one that likes chives, I leave them just for me! This is a great recipe for vegetarians too!
Provided by Dee C. Z .
Categories Potato
Time 30m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Saute Leeks in butter until softened (about 10 minutes-stirring often).
- 2. Add Vegetable Broth.
- 3. Add container of Simply Potatoes Traditional Mashed Potatoes.
- 4. Heat on medium heat -- stirring often -- let potatoes dissolve and bring liquid to a simmering, slow boil.
- 5. Use emulsion blender to cream the soup.
- 6. Add heavy cream, stirring to mix well.
- Serve with chopped chive if desired.
Nutrition Facts : Calories 130.4, Fat 9.7, SaturatedFat 6, Cholesterol 28.9, Sodium 69.3, Carbohydrate 10.8, Fiber 1.3, Sugar 2.9, Protein 1.4
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
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- Cut the dark ends and the roots off of the leeks. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
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