CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
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
EASY LEEK AND POTATO SOUP
Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Provided by tellytubby
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g
CLASSIC POTATO LEEK SOUP
Everyone need a fabulous potato and leek soup in their repertoire - well this is it!! The classic flavour is simple, yer wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on mutigrain bread.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
- Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
- Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
- In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
- Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
- Stir in lemon juice and season to taste with salt and pepper.
- COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.
Nutrition Facts : Calories 362.1, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 416.9, Carbohydrate 64.7, Fiber 7.6, Sugar 5.3, Protein 10.8
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
CLASSIC LEEK AND POTATO SOUP
A hearty soup,the great flavors make a wonderful combination, easy to make and easier to eat! - warms your right through on a wet and windy day.
Provided by JoyfulCook
Categories Stocks
Time 1h
Yield 8 Bowls
Number Of Ingredients 6
Steps:
- Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
- Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
- Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
- Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
- Will keep for 2-3 days in the fridge, and freezes well.
Nutrition Facts : Calories 118.5, Fat 4.4, SaturatedFat 2.2, Cholesterol 11.2, Sodium 204.3, Carbohydrate 15.6, Fiber 1.5, Sugar 3.5, Protein 4.3
WINTER LEEK AND POTATO SOUP
A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner.
Provided by Sassa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
- Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
- Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
- Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 45.9 g, Cholesterol 49 mg, Fat 15.4 g, Fiber 5.5 g, Protein 11.7 g, SaturatedFat 9.4 g, Sodium 982.5 mg, Sugar 4.5 g
POTATO LEEK SOUP (VICHYSSOISE)
There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
- Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
- Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 35.4 g, Cholesterol 104.3 mg, Fat 30.5 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 18.8 g, Sodium 1171.3 mg, Sugar 5.7 g
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