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
POTATO LEEK SOUP
A French classic, this creamy potato leek soup is quick, easy, and comforting.
Provided by Jennifer Segal
Categories Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg
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.
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!
LEEK & POTATO SOUP
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie's Ministry of Food Vegetables Gorgeous Winter Soups Potato Leek
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
Nutrition Facts : Calories 139 calories, Fat 5.4 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.9 g protein, Carbohydrate 21.1 g carbohydrate, Sugar 7.8 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre
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
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
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 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.
EASY POTATO LEEK SOUP
Easy Potato Leek Soup is a hearty soup recipe made with chopped leeks, instant mashed potatoes, chicken broth and milk.
Provided by Erin
Categories Soups
Time 35m
Number Of Ingredients 9
Steps:
- Cut the roots and dark green parts off the leeks.
- Slice the leeks in half lengthwise.
- Separate all the layers of the leeks and rinse them well.
- Chop the leeks into small pieces.
- Add the butter to a large pot over medium heat.
- Once the butter is melted add the chopped leeks to the pot.
- Add the salt, pepper, garlic powder and onion powder to the pot.
- Stir until all of the leeks are coated in butter.
- Leave the leeks to cook, stirring occasionally, for 4 minutes.
- After 4 minutes, add the chicken broth to the pot.
- Increase the heat to bring the broth to a boil.
- Once the broth is boiling reduce the heat to medium-low and immediately add the instant mashed potatoes to the pot.
- Whisk well.
- Add the milk to the pot and whisk until smooth.
- Leave the soup to simmer for 15 minutes, stirring occasionally.
- Serve and enjoy!
POTATO-LEEK SOUP
This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.
EASY CREAMY NO-CREAM POTATO LEEK SOUP
This is a quick and very tasty soup that is very easy. I love it with a crusty bread and a salad for dinner.
Provided by Amy Blum
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Bring 7 cups of water with 1/2 tsp. salt to a boil.
- Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.
- Wash leeks carefully, and chop into medium sized pieces.
- When water is boiling, add potatoes and leeks.
- Turn down heat and simmer, covered for 30 minutes.
- Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.
- Puree until smooth.
- Add butter and blend until smooth.
- Return soup to pot and bring to a boil.
- Add reserved cooking water until soup reaches desired consistency (I like to leave it thick).
- Season to taste with salt and pepper and serve.
- Reheats very well.
EASY LEEK & POTATO SOUP
The ONLY recipe you will ever need for Leek & Potato Soup. Special diets friendly and lots of variations included.
Provided by Michelle Minnaar
Categories Soup
Time 55m
Number Of Ingredients 9
Steps:
- Melt the butter in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic.
- Let the vegetables sweat over a low heat until they are softened but not browned. This will take about 12 to 15 minutes.
- Add the potato and stock and bring to the boil. Reduce the heat and leave to simmer, covered for 20 minutes.
- Allow to cool a little before puréeing in a blender or food processor. Return to the clean saucepan. (If you have a hand blender there is no need to wait. You can blend the soup immediately.)
- Bring the soup gently back to the boil and stir in the cream.
- Season with salt and pepper and reheat without boiling.
- Serve hot or well chilled, garnished with chives.
Nutrition Facts : ServingSize 224.8, Calories 434 calories, Sugar 4 g, Sodium 281 mg, Fat 36.9 g, SaturatedFat 6.5 g, Carbohydrate 24.4 g, Fiber 3 g, Protein 3.1 g, Cholesterol 27 mg
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.
POTATO PARSNIP AND LEEK SOUP
Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!
Provided by Capri Lilly
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
- In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
- Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
- Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
- Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
- Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
LEEK AND POTATO SOUP
A smooth, creamy leek and potato soup that's ready in 15 minutes and full of flavour. Make it into a meal with plenty of bread and butter. Each serving provides 207 kcal, 3g protein, 11g carbohydrates (of which 4g sugars), 16g fat (of which 8.5g saturates), 3g fibre and 1.2g salt.
Provided by BBC Food
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
- Add the vegetable stock and bring to the boil. Season well and simmer for 10 minutes until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.
Nutrition Facts : Calories 207kcal, Carbohydrate 11g, Fat 16g, Fiber 3g, Protein 3g, SaturatedFat 8.5g, Sugar 4g
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
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5/5 (1)Total Time 40 minsCategory Main DishesCalories 366 per serving
- Place a heavy bottom soup pot on medium low flame. Add the olive oil and the sliced leeks with a pinch of sea salt. Sautee the leeks slowly for about 15 minutes until they start to get some color. Reserve some for garnish at this point if desired.
- Stir in the potatoes, carrot, thyme and bay leaf. Cover with the stock or water and bring to a simmer.
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5/5 (3)Calories 255 per servingCategory Appetizer, Main, Side, Soup
- Leeks can be very dirty as the sand/dirt gets stuck between the layers, so you'll want to clean them thoroughly. To do this, I like first to chop away the tough dark green outer layers of the leek (not all are super tough, so only remove the hardest bits) that I won't be using (they can be kept to make future veggie stock).Then, slice the remaining leek right down in slices to almost the root, add these to a sieve/colander and rinse well to eliminate any dirt between the layers.You could also slice the leek lengthways before chopping for even easier dirt removal - but I find this unnecessary as you can just agitate the leek slices when rinsing.
- Add the dairy-free butter (or oil)* to a large pot and heat over medium until melted, then add the leek, thyme, bay leaf, salt, and pepper, cover with a lid, and cook for a few minutes, occasionally stirring, to soften the leek.
- Add the potatoes and stock and mix well. Bring the leek & potato soup to a boil over medium-high heat, then reduce the heat to a simmer and cook until the potatoes are tender (usually between 10-18 minutes, but this will vary based on how much soup you're making, the size of the potato chunks, etc.)
- If you want a creamy, smooth leek and potato soup, you can either use a handheld stick blender directly in the soup pot OR use a blender.To blend, add the soup in batches (never more than halfway up the jug), making sure to allow steam to leave the blender.I like to pull a little of the un-blended potato soup to one side, blend the rest and then combine the two.
POTATO LEEK SOUP RECIPE | SAVORY NOTHINGS
From savorynothings.com
5/5 (1)Total Time 35 minsCategory LunchCalories 209 per serving
- Sauté the vegetables: Place a large cast iron pot over medium heat. Add the butter and melt. Add the leeks and onion to the pot and stir. Cover with a lid and cook over medium-low heat until softened but NOT browned, about 10 minutes.
- Cook the soup: Once the leeks and onions are soft, add the potatoes and chicken stock to the pot. Season with salt, pepper and nutmeg. Bring to a boil, reduce the heat to medium and simmer for 10 minutes or until the potatoes are tender.
- Blend the soup: Take the pot off the heat, cool for 5 minutes and blend the soup until smooth. Make sure you read your blender's instructions for hot liquids!
- Add the final seasoning: Pour the soup back into the pot. Stir in the milk and gently warm for a minute (don't boil!). Season with lemon juice and black pepper and serve hot.
EASY LEEK AND POTATO SOUP (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
Estimated Reading Time 4 mins
- Put the oil, onion and leek in a large saucepan. Cook the onion and leek, with the lid on, for about 10 minutes, until the onion and leek are soft but not brown. Stir occasionally.
- Crumble the stock cube into a jug and pour over the boiling hot water. Pour the stock into the saucepan and stir. Bring back to the boil and then turn the heat right down. Cover with the lid and simmer for 15 minutes until the potato is soft.
- Turn off the heat and then blend using a hand blender. (If you don’t have one, use a potato masher.) Season to taste with salt and pepper and serve.
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From littlepotatoes.com
2.7/5 (77)Total Time 25 minsCategory Soup
- 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.
- Melt butter in a 3 to 4 quart Dutch oven or soup pot. Drain leeks and add to the melted butter. Saute for five minutes or until wilted, stirring occasionally.
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POTATO LEEK SOUP - ERREN'S KITCHEN - RECIPES TO RELY ON
From errenskitchen.com
Ratings 33Calories 644 per servingCategory Main Course, Soup
- Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.
- Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.
EASY CREAMY POTATO LEEK SOUP - VEGGIE DESSERTS
From veggiedesserts.com
5/5 (10)Total Time 30 minsCategory SoupCalories 153 per serving
- Heat the olive oil in a large soup pot over a medium heat. Add the leeks and cook, stirring often, for 7-10 minutes or until soft (don’t allow them to brown). TIP: If the leeks start to scorch on the bottom of the pan, reduce the heat slightly and add a small splash of water.Remove a few tablespoons of the cooked leeks to reserve for garnish, if desired.
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- Carefully transfer to a blender (don’t overfill, you may need to do this in batches). Whiz until smooth. Serve topped with the reserved cooked leeks.
POTATO LEEK SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Total Time 30 minsServings 4Calories 422 per serving
- Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.
- Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.
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- Preheat oven to 350 degrees. Clean and dice potatoes. Toss in olive oil, salt and pepper and roast for 20 minutes or until soft. Stir half way through roasting.
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POTATO-LEEK SOUP WITH SAGE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
4.7/5 (14)Total Time 1 hrCategory DinnerCalories 459 per serving
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