Ellens Cheesy Potato Leek Soup Food

CHEESY POTATO LEEK SOUP

Steps:

• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
• Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
• Ladle soup into bowls and top with chives.

ELLEN'S CHEESY POTATO LEEK SOUP

Steps:

• 1. Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
• 2. Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
• 3. Drain into a colander and set aside.
• 4. Cook bacon until crispy; crumble and set aside.
• 5. In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
• 6. When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
• 7. Add the crumbled bacon to the soup; mix well.
• 8. Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
• 9. Spoon into bowls and top with croutons if desired.

NEW AND IMPROVED POTATO LEEK SOUP

Steps:

• Prepare vegetables and bring a large pot of salted water to a boil.
• Place prepared vegetables, except garlic, into the boiling water. Cover and cook over low heat for 15 minutes or until vegetables are tender. Drain.
• Meanwhile, cook garlic in melted butter about 1 to 2 minutes; add flour; then add chicken broth and stir until smooth. Stir this mixture into the pot of vegetables. Add cream, milk, and water and mix thoroughly.
• Add onion powder, salt and pepper and simmer over low heat until it begins to thicken. Add cheese and stir until melted.
• Serve hot with a sprinkling of chives if desired.

BAKED POTATO, LEEK AND CHEESE SOUP

Steps:

• Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
• Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
• Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
• Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
• Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
• Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
• Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
• Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

ELLEN'S POTATO SOUP

Steps:

• Peel and dice potatoes and boil in a large pot to just tender @ 10 minutes.
• At same time add the oil to a 12 inch skillet and lightly brown the ham. When done remove ham from skillet and set aside for later.
• In the same skillet, using drippings from ham, saute the diced onion, diced celery, and shredded carrots until just tender. Some additional oil may be needed. Season to taste.
• Drain potatoes leaving @ 1 cup of the potato water in the pot. Take a potato masher and lightly mash a few of the potatoes on the bottom of the pot. This will help thicken the soup.
• Add ham and sauteed vegetables.
• Add half&half.
• Add enough milk to cover.
• season to taste.
• simmer on low for @ 30 minutes stirring frequently and adding additional seasoning if needed.

POTATO,HAM AND LEEK SOUP

Steps:

• In a large pot melt butter and saute leeks and ham till softened add the rest of the ingredients except for the Betty Crockers sour cream& chives mashed potatoes and cook till potatoes are soft 15-20 minutes stirring so cheese doesn`t stick.
• Add the 1 package of potatoes and stir till nice and creamy.
• Season with salt and pepper and serve.

CHEESY POTATO BACON LEEK SOUP RECIPE

Steps:

• In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
• When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.

POTATO LEEK CHEESE SOUP

Steps:

• In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
• Sprinkle with flour and cook for 5 more minutes
• Add potatoes and water; bring to boil.
• Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
• Simmer 10 more minutes.
• Just before serving, add cheese and cook 1 min more.