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.
POTATO LEEK & MUSHROOM SOUP
An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!
Provided by Katzen
Categories < 60 Mins
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
- 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
- 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
- 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.
LEEK POTATO MUSHROOM CHEDDAR SOUP
Creamy and flavorful. Just add some croutons and it is simply delicious. We put together some of our favorite things in one pot to make this soup.
Provided by SHIRLEYLAMONTAGNE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown.
- Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour.
- Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 37.3 g, Cholesterol 25.3 mg, Fat 12.2 g, Fiber 3.5 g, Protein 8.6 g, SaturatedFat 5.9 g, Sodium 908.8 mg, Sugar 3.9 g
CHEESY POTATO, LEEK AND MUSHROOM GRATIN
Steps:
- Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat. Stir in mushrooms and sauté until almost tender, 4 to 6 minutes. Stir in garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat. Stir in leeks and thyme and sauté until leeks are tender and beginning to brown, 7 to 9 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish . Combine broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl, whisk to blend. Layer ⅓ of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then ¾ cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and ¾ cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over, sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.
Nutrition Facts :
CHEDDAR LEEK SOUP
This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.
Provided by Elle Anderson
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
- Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
- Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.
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- Melt the butter in a skillet over medium heat. Add the sliced leeks (remember to keep some aside for serving) and salt and sauté until soft. Add the garlic; saute for 30 seconds and then remove from heat
- Pop the leeks and garlic into the slow cooker. Add in the thyme, oregano, bay leaves, white wine, broth, and potatoes and give it all a good stir
- After the 5 hours, add in the cream. Stir to combine and then puree the soup until smooth. If you have a stick blender then use that right in the pot, otherwise blend in batches in a regular blender (remember the soup expands when it is hot, so don't put too much in there)
20 LEEK RECIPES THE FAMILY WILL LOVE - INSANELY GOOD
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5/5 (1)Published 2021-08-18Category Recipe Roundup
- Potato Leek Soup. When I think of winter comfort food, I think of potato and leek soup. Thick, creamy, nutritious, and dense, it’s everything you want in a cozy bowlful.
- Leek and Kale Galette. This gorgeous leek and kale galette would be perfect for an impressive and elegant weekend brunch. It’s made with nutritious green vegetables, wrapped in a soft cheese filling, and encased in flaky pastry.
- Sauteed Leek with Bacon. Bacon and leek are the ultimate tasty team. The subtle flavor of the leeks is the perfect complement to bacon’s salty, meaty kick.
- Leek Gratin. Sunday roasts need hearty sides, and it doesn’t get much better than this indulgent gratin. It’s a fun alternative to classic potato casseroles, with leeks doing the heavy lifting.
- Caramelized Leek and Mushroom Rice. This is a light and healthy side that’s perfect for vegetarian dinner parties. It’s a beautiful blend of nutty rice, earthy mushrooms, and silky leeks.
- Vegetable Kugel with Caramelized Leeks. A kugel is a traditional Jewish casserole made from egg noodles or potatoes that’s typically served on Passover.
- Mushroom Leek Pizza. Vegetarian pizzas are a great option for Meatless Mondays. This delicious recipe is so much better than anything your local pizzeria can provide.
- Leek Soup with Chicken, Mushrooms and Bacon. It’s hard to believe that this creamy soup is dairy-free, but it’s true! There’s so much flavor in this beautiful bowl, along with some impressively healthy ingredients.
- Spinach Leek Stuffed Mushrooms. Serve these as an appetizer or a tasty light lunch, and enjoy the flood of compliments that will inevitably follow. Large portobello mushrooms are packed with a spinach, leek, and onion filling.
- Leek Bread Pudding. I don’t know if this dish is sweet or savory, and I don’t really care. When a recipe is this insanely delicious, you don’t ask questions.
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