Healthy Leek And Potato Soup Food

LEEK & POTATO SOUP

Steps:

• Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
• Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
• Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

POTATO LEEK SOUP

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.

POTATO LEEK SOUP RECIPE BY TASTY

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!

POTATO LEEK SOUP

Steps:

• Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
• In a medium soup pot, melt butter and add flour on low flame.
• Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
• Add chicken stock, leeks, onion, potatoes and bring to a boil.
• Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
• Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
• Serve immediately.

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.

LEEK & POTATO SOUP

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.

CHUNKY LEEK AND POTATO SOUP (NO CREAM)

Steps:

• Peel, wash and chop the potatoes and carrots.
• Wash the leek, and chop it as well.
• Heat up the oil, add the butter and allow it to melt.
• Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.
• Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
• Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.

LEEK & POTATO SOUP

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.

MAKE THIS CLASSIC POTATO-LEEK SOUP IN 35 MINUTES

Steps:

• Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.
• Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
• Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes. Garnish with thyme, chives, and a drizzle of olive oil, if you'd like.

EASY LEEK AND POTATO SOUP

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.

LEEK, ONION AND POTATO SOUP

Steps:

• Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft - if you have the heat too high the milk in it may cause it to boil over. Now you can put the whole lot into a blender - leave it to cool a little first - and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.

LEEK AND POTATO SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

HEALTHY LEEK AND POTATO SOUP

Steps:

• To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
• Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
• Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
• Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
• Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
• Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.

POTATO LEEK SOUP

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.)

Steps:

• Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray.
• Heat the saucepan on a high heat, then when the oil spray begins to bubble turn the heat to medium.
• Sauté the leeks for approximately 3 - 4 minutes, but do not allow them to burn.
• Add the potatoes and vegetable stock.
• Bring to the boil and simmer for about 30 minutes until the potatoes are soft. Then turn off the heat and allow to cool a little.
• Using a potato masher or blender/food processor, mash / blend the soup to a required consistency.*
• Add the mustard (optional) and season to taste with salt and pepper.
• Garnish with parsley and serve.

HEARTY LEEK AND POTATO SOUP

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

HEARTY LEEK & POTATO SOUP

Steps:

• Peel and chop the potatoes into half inch cubes.
• Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic.
• In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
• Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft.
• Remove from the heat and blend thoroughly. Add the cream and stir well.
• You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.

LEEK AND POTATO SOUP

Steps:

• Melt butter in pot over medium heat, sauté leeks for 5 minutes.
• Add potatoes and sauté 5 minutes more.
• Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg.
• Simmer for 20-25 minutes until potatoes are tender.
• Whisk milk with 1 tbsp flour and whisk into soup.
• Heat til bubbling again.

SIMPLE POTATO LEEK SOUP

Steps:

• Cut leeks in half lengthwise and slice leeks into ¼-inch thick slices. Rinse under running water to removed dirt and sediment. ( The water will help soften the leeks as well.) Heat oil in heavy-bottomed pot or dutch oven, over medium heat. Add rinsed leeks and sauté until tender, golden and fragrant, 8-10 minutes. Add garlic and thyme and sauté for 2-3 more minutes.
• Add potatoes, stock, salt, pepper and fresh thyme. Bring to a boil, turn heat to low and simmer, covered, for 15-20 minutes, until potatoes are fork-tender.
• Make the optional leek oil.
• When the potatoes are tender, use an immersion blender and blend the soup until smooth- or blend in batches in a regular, until very smooth and silky (remember, you don't want to fill up a blender with hot liquid, or you will have a soup explosion- so blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel. )
• Return the silky smooth soup to the pot, bring to a simmer over low heat, and stir in the sour cream. Taste and adjust salt and pepper.
• To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.

POTATO PARSNIP AND LEEK SOUP

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!

LEEK AND POTATO SOUP

Steps:

• Trim off the root end and the tough upper greens from: 2 pounds leeks.
• Cut the trimmed leeks in half lengthwise and slice thin. Rinse in a bowl of cold water. Lift the leeks out of the water to drain.
• Melt over medium heat in a heavy-bottomed pot: 3 tablespoons butter.
• Add the leeks along with: 2 thyme sprigs, 1 bay leaf, Salt.
• Cook until soft, about 10 minutes. Add: 1 pound yellow potatoes, peeled, halved or quartered, and sliced.
• Cook the potatoes for 4 minutes, then add: 6 cups water.
• Bring to a boil and turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 minutes. When done, stir in: 1/3 cup crème fraîche or heavy cream.
• Do not boil once the cream is added. Check the seasoning and adjust to taste. Remove the bay leaf and thyme before serving.
• Garnish with fresh-ground black pepper and some chopped chives.
• For a heartier soup, use broth instead of water.
• Remove the bay leaf and the herb sprigs and purée the soup before stirring in the cream.
• Omit the cream, purée the soup before serving, and garnish with a pat of parsley butter (see page 48).

LEEK AND POTATO SOUP

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.

HEALTHY LEEK AND POTATO SOUP

Steps:

• Cut and Clean Leeks. Cut off the roots and the dark green parts of the leek and discard them. Slice the white and light green parts of the remaining leeks into circle slices. Add them to a large bowl, pushing out the little rings of each slice slightly as you add them to the bowl. Fill the bowl with water and the swish around the leeks a few times before letting them sit for a minute. Use your hands to remove the leeks and place into a colander because the dirt from the leeks will settle to the bottom of the bowl. Give a quick rinse.
• Start the Soup. Add butter to a large pot on medium and add celery and onion. Saute for just 2-3 minutes until onions start to turn transluscent, but you don't want them to brown or caramelize.
• Add Garlic, Leeks, and Spices. Add the garlic and saute another minute before adding leeks, celery salt, kosher salt, white pepper, and ground mustard and sauteeing for another 2 minutes.
• Add Potatoes with Stock. Add the final chopped potatoes to the pot then add the stock of choice. Add thyme. Turn up heat to bring it all to a boil, and then turn down to simmer.
• Let it Simmer. Let soup simmer for 15 minutes or until the potatoes are fork tender.
• Remove Thyme. If using fresh thyme, discard the bunch of sprigs.
• Blend. Use an immersion blender, or in batches, use a high powered blender to blend until all of the potatoes, leeks, onions, etc. are creamy.
• Ladle, Garnish, and Serve. Add a tablespoon of half and half or heavy cream to each bowl, and top with crunchy croutons and/or green onions.

LEEK POTATO SOUP

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.