CREAM OF LEEK SOUP
This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 6
Steps:
- In a medium pot, melt butter over medium. Add leeks and cook, stirring occasionally, until softened, 8 minutes.
- Add flour and cook, stirring, until combined, 1 minute.
- Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add tarragon.
- Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
- Heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Nutrition Facts : Calories 263 g, Fat 13 g, Fiber 3 g, Protein 8 g, SaturatedFat 8 g
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.
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)
Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.
CREAMY LEEK SOUP
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
- Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.
CREAM OF LEEK SOUP
Make and share this Cream of Leek Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter and sauté vegetables for 5 minutes.
- Add stock, bring to boil.
- Cover and simmer for 20 minutes.
- Liquidise and add cream, reheat if needed.
Nutrition Facts : Calories 215.4, Fat 16.5, SaturatedFat 10.2, Cholesterol 55, Sodium 77.9, Carbohydrate 16, Fiber 2.2, Sugar 2.8, Protein 2.3
CREAM OF LEEK SOUP
My husband discovered this wonderful soup recipe on a cold winter day. It is wonderful served hot with a slice of french bread or with croutons and bacon bits.-Karen Turner, Grand Junction, Colorado
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.
Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 756mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
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 & BEAN SOUP
This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes - as they contribute to your 5-a-day
Provided by Sara Buenfeld
Categories Lunch, Soup, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
- Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
- Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.
Nutrition Facts : Calories 218 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
POTATO LEEK SOUP (NO MILK OR CREAM)
This soup does not have cream or milk in it like many of the ones I have seen. I got it off the internet many years ago. The recipe is credited to the Dinner Co-op. And very simple to make. I think it could also easily be converted to a slow cooker recipe. I usually double the recipe when I make it.
Provided by Sherry
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
- Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
- In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.
CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
LEEK CREAM SOUP
Found this recipe in a Belgian version of Weight Watchers called Flair. The points are 0.5, and the mixing of the soup with the mixer makes you feel like you are cheating with a nice cream soup!
Provided by Taylor in Belgium
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the leek in small pieces.
- Cut the center out of the cauliflower and separate the flowerets.
- Cook the leek, onion and cauliflower in the vegetable bouillon until soft.
- With the mixer, mix the soup until smooth.
- Heat again, stirring the cream in.
- Serve with the parsley sprinkled on top.
Nutrition Facts : Calories 116.5, Fat 2, SaturatedFat 1.1, Cholesterol 5.6, Sodium 63.5, Carbohydrate 23.1, Fiber 5.6, Sugar 8.1, Protein 4.5
NITKO'S GARLIC CREAM SOUP
This soup is an experiment. I was not completely happy with garlic soup I usually make, so I have tried something else. It has certain Dalmatian flavor (olive oil and herbs) but using butter instead oil and without herbs it makes it real continental soup.
Provided by nitko
Categories Onions
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Finely mince onion. Put it into a pot with olive oil and sauté it until translucent. Add finely minced garlic and sauté for 2-3 minutes. Do not burn it.
- Add flour stir and remove form fire. Add vine and stir to make creamy liquid. Add chicken stock, stir and cook for 30 minutes. Add salt and pepper.
- After 30 minutes, take a stick mixer and blend soup to make it creamy.
- Add sour cream, marjoram and nutmeg, stir and add parsley leaves. Cook not more than 5 minutes. You can serve it with or without croutons, as you wish.
Nutrition Facts : Calories 259.1, Fat 14, SaturatedFat 6, Cholesterol 23, Sodium 1051.9, Carbohydrate 19.9, Fiber 1.4, Sugar 5.9, Protein 8.7
NITKO'S LEEK CREAM SOUP
Make and share this Nitko's Leek Cream Soup recipe from Food.com.
Provided by nitko
Categories Vegetable
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut leek into pieces (and light green parts) and sauté it on mixture of olive oil and butter until softens.
- Add water (1 liter+) salt, pepper and cook 20 minutes until leek become soft.
- With blender or stick blender make a creamy soup. Add semolina and cook 10 minutes more.
- In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
- Before serving add parsley and heavy cream. Serve with croutons and pancetta sprinkled over croutons.
Nutrition Facts : Calories 262.7, Fat 17.2, SaturatedFat 8.8, Cholesterol 44.9, Sodium 1044.5, Carbohydrate 25.9, Fiber 3, Sugar 5.9, Protein 3.5
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