Nanas Creamy Leek Potato Soup Food

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.

CREAMY LEEK AND POTATO SOUP

Steps:

• In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
• Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

CREAMY LEEK AND POTATO SOUP

Steps:

• Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat 8-10 hours or until vegetables are tender.
• Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half.
• Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.

CREAMY LEEK AND POTATO SOUP

Steps:

• Peel, quarter, rinse, and drain the potatoes. Set aside.
• Trim the leeks at the root. Split them lengthwise for easier cleaning.
• Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
• When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
• In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
• Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
• Add the water. Salt the water and add the potatoes.
• Cover and simmer gently for 35 minutes.
• With a food processor, blender, or immersion mixer, process the soup until smooth.
• Return the soup to the pot, increase the heat to high, and bring to a boil.
• Skim any impurities that may rise to the surface.
• Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
• To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
• Serve immediately, allowing guests to season with pepper to taste.

CREAMY POTATO LEEK SOUP

Steps:

• Bring broth to a boil and reduce to medium.
• Add leeks, potatoes, and onion.
• Simmer, covered, 25-30 minutes.
• Add seasonings and cream.
• Simmer 5 minutes more.
• Slightly mash with a potatoe masher to desired consistency.
• Serve with salad and crusty bread.
• A snap to make, but tastes gourmet!