POTATO-LEEK BISQUE
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
- Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.
LEEK AND YUKON GOLD POTATO BISQUE
Steps:
- Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes. Add the half and half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes. Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.
CARAMELIZED LEEK AND YUKON GOLD BISQUE
Yield about 2 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 300° F.
- Cut the top off garlic head and place in a small, ovenproof ramekin. Drizzle with a small amount of olive oil and cover ramekin loosely with foil. Bake for 1 hour or until garlic is very soft.
- Meanwhile, in a heavy pot, melt butter over medium heat and cook leeks with herbes de Provence for 12 to 15 minutes, or until leeks are soft and golden. Pour wine into the pot and reduce until most of the liquid is evaporated. Pour chicken or vegetable broth into the pot. Add diced potatoes and simmer for 30 minutes or until potatoes fall apart. Squeeze roasted garlic cloves into soup.
- Puree soup using an immersion blender, food processor or stand blender. Add crème fraîche and simmer for a few minutes. Season with salt and pepper.
- Serve with the Carrot-Horseradish Cream.
POTATO-LEEK HASH
Steps:
- In a hot skillet, coat with 1 tablespoon of fat and sautee leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.
- PLATING On the plate with the liver, place hash to the side and ladle sauce on the liver.
POTATO LEEK SOUP
This classic potato leek soup is hearty, easy to make, and full of flavor. Made with Yukon potatoes for a creamier texture. Serve with crusty bread and salad to create a perfect meal that your family and friends will love.
Provided by CookingWithShelia
Categories Potato Leek Soup
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
- Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
- Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.
Nutrition Facts : Calories 430.7 calories, Carbohydrate 30.4 g, Cholesterol 84.5 mg, Fat 31.8 g, Fiber 5.7 g, Protein 9 g, SaturatedFat 14.7 g, Sodium 1436.6 mg, Sugar 3.3 g
POTATO LEEK BISQUE FROM EATING WELL
It's hard to believe how rich and creamy this potato-leek soup is even though there's not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead.
Provided by MoreWithLessMom
Categories Vegetable
Time 50m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- To prepare bisque: Heat oil in a Dutch oven over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
- Add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
- To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
- When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.
Nutrition Facts : Calories 445.6, Fat 6.5, SaturatedFat 1.6, Cholesterol 5.8, Sodium 697.2, Carbohydrate 83.1, Fiber 6.2, Sugar 14, Protein 16.4
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Cuisine InternationalTotal Time 50 minsCategory SoupCalories 354 per serving
- Bring a large pot to medium high heat and melt the butter. Add leeks, cover pot, reduce heat if sizzlin, and cook ~ 7-9 minutes or until leeks are soft and translucent (don't brown them).
- Add potatoes, broth, bay leaf, thyme, and salt. Bring to a boil, reduce heat, cover, and simmer ~ 20 minutes or until potatoes are soft.
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