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
LEEK & POTATO SOUP
Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.
Provided by EatingWell Test Kitchen
Categories Healthy Potato Soup Recipes
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 25.1 g, Cholesterol 7.8 mg, Fat 3.7 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 629.8 mg, Sugar 2.9 g
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
POTATO LEEK SOUP III
A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.
Provided by Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
- Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 18.7 g, Cholesterol 145 mg, Fat 45.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 28.3 g, Sodium 673 mg, Sugar 0.8 g
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
CHUNKY LEEK AND POTATO SOUP (NO CREAM)
Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.
Provided by Daniela Apostol
Categories Soup
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 382 kcal, Carbohydrate 68 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2178 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving
MAKE THIS CLASSIC POTATO-LEEK SOUP IN 35 MINUTES
Velvety and comforting, this weeknight-friendly riff on classic potato-leek soup will keep you warm all winter. Serve with a hearty winter salad for a tasty lunch or light supper. If you don't have an immersion blender, you can puree the soup in a regular blender, just remember to work in batches.
Provided by Cooking Light
Yield Serves 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 240, Carbohydrate 47 g, Fat 4.5 g, Fiber 4 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 350 mg, Sugar 5 g, UnsaturatedFat 2.8
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.
Nutrition Facts : ServingSize 1 -1/2 cup, Calories 133 kcal, Carbohydrate 23.5 g, Protein 4.5 g, Fat 2.5 g, SaturatedFat 1.5 g, Cholesterol 7 mg, Sodium 416 mg, Fiber 3 g, Sugar 5 g
POTATO LEEK SOUP
This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
- Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
- Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.
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.
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
HEALTHY LEEK AND POTATO SOUP
Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour. Equipment and preparation: For this recipe you will need a blender.
Provided by Tim Maddams
Categories Light meals & snacks
Yield Serves 6-8
Number Of Ingredients 14
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.
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
SIMPLE POTATO LEEK SOUP
This delicious healthy recipe for Potato Leek Soup is deceiving flavorful! A nourishing, soul-satisfying meal made with the humblest of ingredients. Serve with optional Leek oil and Crusty Bread.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Soup
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 225 calories, Sugar 4 g, Sodium 637.4 mg, Fat 10.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 4.2 g, Protein 4.2 g, Cholesterol 10.1 mg
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.
POTATO & LEEK SOUP
This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl!
Provided by Shandobando
Categories Potato
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
- Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
- Cover and simmer gently for about an hour or until potatoes are completely cooked through.
- Stir together cornstarch and water.
- Mix thoroughly.
- Add to soup, stirring constantly to avoid lumping.
- Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
- Add the cream and gently heat, but do not boil.
- Season with salt and pepper.
- Serve with garnishes.
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
POTATO AND LEEK SOUP
A traditional Irish recipe for a creamy potato soup with a mild onion flavor from leeks.
Provided by Irish American Mom
Categories Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Chop the leeks. Wash them in a bowl of water, allowing the grit to fall to the bottom of the bowl. Lift the sliced leeks into a colander to drain. Rinse well and pat dry before using.
- Dice the potatoes and onion.
- Melt the butter in a large soup pot or dutch oven. Add the leeks, potatoes and onions, stirring to coat them in melted butter. Turn the heat to low. Cover the pot and allow the vegetables to 'sweat' for 15 minutes, stirring every 3 minutes to prevent burning.
- Add the vegetable broth, bay leaves, thyme sprigs, salt and pepper.
- Turn up the heat and bring to simmering point. Lower the heat and simmer for 20 to 25 minutes until vegetables are tender.
- Remove the bay leaves and thyme sprigs. Blend the soup until smooth with an immersion blender or in batches using a food processor or blender.
- Add the heavy whipping cream and stir into the soup. I use a half cup, but if you really like creamy soup, use up to 1 cup of cream.
- Serve hot in soup bowls. Garnish with bacon bits and chives if desired.
Nutrition Facts : ServingSize 100 g, Calories 155 kcal, Carbohydrate 18 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 583 mg, Fiber 2 g, Sugar 3 g
POTATO LEEK SOUP
I was in the mood for some comfort food and DS loves potato soup so I came up with this simple quick recipe. I usually only puree half of it and leave a few chunks in it.
Provided by kitina
Categories Potato
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in a large stock pot.
- Saute leeks slowly until tender but not browned.
- Add garlic and tomato and saute for 5 minutes longer.
- Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
- Simmer until potatoes are tender.
- Let cool and puree half or all if desired.
- For Vegetarian use the Braggs Liquid Aminos (soy sauce).
Nutrition Facts : Calories 200.7, Fat 7.3, SaturatedFat 2.7, Cholesterol 12.4, Sodium 196, Carbohydrate 28.8, Fiber 3.1, Sugar 3.9, Protein 6
CREAMY POTATO CHEESE SOUP
Healthy comfort food at its finest! This cheesy and creamy potato soup recipe tastes rich, decadent, and simply healthy with the addition of a few key fresh veggies.
Provided by Natalie Monson
Categories Soup
Time 40m
Number Of Ingredients 16
Steps:
- Peel and chop potatoes; dice carrots and mushrooms and place everything in a large pot. Add enough water to cover the veggies and bring to a boil. Cook until veggies have become tender; approximately 10 minutes.
- Add 2-3 cups of the potatoes, carrots, and mushrooms to a blender; blend until smooth, adding cooking liquid as needed. Set aside.
- Slice green onions and mince garlic. Heat a large saucepan over medium and add butter. Once butter is melted, add onions, garlic, salt, pepper, and onion powder; mix to combine. Continue to cook over medium heat, until onions have softened.
- Add flour and stir continuously until thick and bubbly. Then add the milk and broth very slowly until it forms a thick white sauce.
- Pour pureed vegetables into the white sauce, then add the rest of the cooked veggies. Grate the cheese; add to the soup and stir to combine.
- For the salad, add the spinach to a large bowl. Peel and slice the carrots; cut the tomatoes in half. Add to the bowl and toss with your favorite dressing, if desired.
- Serve soup topped with additional cheese, if desired, and salad on the side.
Nutrition Facts : Calories 481 kcal, Carbohydrate 69 g, Protein 15 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 840 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
HEALTHY POTATO LEEK SOUP
If there's one thing we know, it's potatoes. And we use that expertise to create a tasty vegetarian & gluten free Potato and Leek soup that does well as a starter or as a hearty main course.
Provided by Debi
Categories Soups
Number Of Ingredients 13
Steps:
- Wash the leeks thoroughly by submerging them in a sink filled with water (or a large bowl or stockpot). Agitate them to release any sand/dirt. Set aside on a dry towel. When fully cleaned and dry, slice the root off at the bottom and continue to slice the leeks up (in rounds)until the stem turns a darker green. Discard the darker part. You can leave the leeks as is in rounds or continue to cut into smaller dices. Place the cut leeks again in a clean bowl of water and swish with your hand. Allow the leeks to rest and any residual sand/dirt will fall to the bottom of the bowl.
- Melt the butter in a large stockpot and add the diced onion and leeks. Sauté over low/medium heat until the onion becomes translucent and soft (3-4 minutes). Stir occasionally so they don't brown or burn.
- Add the celery and cook another 3-4 minutes, add a touch of olive oil if needed. Add the garlic and stir.
- Add the chicken broth, bay leaf, thyme, salt and pepper. Drain the potatoes and add them as well. Bring the soup to a boil, quickly lower the heat to a simmer and simmer for 15-20 or until the potatoes can be pierced with a fork.
- Remove the bay leaf and take the soup off the heat.
- Using an immersion blender, puree the soup until it is creamy and no chunks of potato remain.
- Finally, add the heavy cream and stir until combined.
- Serve hot with fresh parsley or chives for garnish.
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
HEALTHY LEEK AND POTATO SOUP
A healthy version of the classic with all the flavor and less of the fat!
Provided by Tracy
Categories Soup
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 37 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 1580 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
LEEK POTATO SOUP
A classic soup that works well as either an appetizer or main course.
Provided by Alton Brown
Categories appetizer,Asian,potatoes,soup,vegetables
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 purée 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.
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