NEW AND IMPROVED POTATO LEEK SOUP
I had a bunch of organic veggies waiting to be used, so I came up with this delicious variation on Ellen's Cheesy Potato Leek Soup. No bacon in this one--sorry, all you bacon lovers. Threw in some carrots and celery, too.
Provided by Ellen Bales @Starwriter
Categories Cream Soups
Number Of Ingredients 17
Steps:
- Prepare vegetables and bring a large pot of salted water to a boil.
- Place prepared vegetables, except garlic, into the boiling water. Cover and cook over low heat for 15 minutes or until vegetables are tender. Drain.
- Meanwhile, cook garlic in melted butter about 1 to 2 minutes; add flour; then add chicken broth and stir until smooth. Stir this mixture into the pot of vegetables. Add cream, milk, and water and mix thoroughly.
- Add onion powder, salt and pepper and simmer over low heat until it begins to thicken. Add cheese and stir until melted.
- Serve hot with a sprinkling of chives if desired.
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.
NEW POTATO, CORIANDER AND LEEK SOUP
Make and share this New Potato, Coriander and Leek Soup recipe from Food.com.
Provided by Jane Gib
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Halve each potato, then halve the leeks lengthwise and then cut them accross into thin shreds.
- melt the butter in a heavy based saucepan. add mustard seeds, onion, garlic and potatoes and fry gently for 5 minute.
- add stock and nutmeg and bring to the boil.
- reduce heat, cover and simmer for 10 min or until potatoes are tender.
- stir in the leeks and corriander and cook for a further 5 minute.
- season and serve with warm bread with the parsley sprinkled over it.
- I have also sometimes added some cream to this soup and then put in a food processor or blender.
Nutrition Facts : Calories 255, Fat 10.5, SaturatedFat 6.1, Cholesterol 21.4, Sodium 80, Carbohydrate 37.6, Fiber 5.5, Sugar 6, Protein 4.9
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.
POTATO LEEK SOUP
Provided by Bryan Miller
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
- Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
- Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 25 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1304 milligrams, Sugar 8 grams, TransFat 0 grams
AMAZING POTATO AND LEEK SOUP
I had my first run-in with Potato and Leek soup in Costa Rica and was hooked! I got this recipe from Emeril and it is as close to perfect as I can find (in my opinion). It takes a little while and has several ingredients...but it's worth the effort. Hope you enjoy!
Provided by SavorFlavor
Categories Potato
Time 1h5m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
- Halve the white part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. Slice thinly crosswise and set aside.
- In a large soup pot over medium heat, melt the butter and add bacon. Cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
- Add the chopped leeks and cook until wilted, about 5 minutes.
- Add the wine and bring to a boil.
- Add the bouquet garni, chicken stock, potatoes, salt and white pepper and bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
- Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one).
- Stir in the heavy cream and adjust the seasoning to taste, if necessary.
- Serve immediately with snipped chives over the top.
- Enjoy!
Nutrition Facts : Calories 302.9, Fat 17.1, SaturatedFat 8.8, Cholesterol 48.5, Sodium 976.6, Carbohydrate 25.9, Fiber 2.3, Sugar 5.1, Protein 8.4
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
POTATO LEEK SOUP
Make and share this Potato Leek Soup recipe from Food.com.
Provided by Amber Roe
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the potatoes and cut them into 1 inch chunks.
- Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
- Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
- Remove from heat, and let it cool until it's no longer too hot to puree.
- Puree the soup in a blender or food processor in batches.
- Return the puree to the pot.
- Stir in the milk.
- Add black pepper to taste and adjust salt if necessary.
- Serve hot or cold, possibly topped with a sprinkling of fresh hebs.
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- In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon. Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes.
- Add the cream to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes. Stir in the remaining 1 tablespoon each of parsley and tarragon and season the soup with salt and white pepper; discard the thyme sprig. Ladle the soup into bowls and serve.
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