Potato And Leek Soup Food

POTATO LEEK SOUP

Steps:

• Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
• Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

POTATO LEEK SOUP RECIPE BY TASTY

Steps:

• Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
• Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
• Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
• Uncover and remove thyme and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Stir in chives and hot sauce (optional).
• Allow to cool 2 minutes and serve.
• Enjoy!

POTATO AND LEEK SOUP

Steps:

• Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
• Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running 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 the bacon. Cook for 5 to 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 reserved 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. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

LEEK POTATO SOUP

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 AND LEEK SOUP

Steps:

• While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes.
• Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil.

POTATO & LEEK SOUP

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.

LEEK, BACON & POTATO SOUP

Steps:

• Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
• Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD

Steps:

• Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
• Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
• Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
• Good hot, cold or room temperature.
• Variations:.
• The following may be simmered with the potatoes and leeks at the start:.
• Sliced or diced carrots or turnips.
• Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
• Half-cooked dried beans, peas, or lentils, including their cooking liquid.
• The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
• Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
• Shredded lettuce, spinach, sorrel, or cabbage.
• Diced, cooked leftovers of any of the preceding vegetables.
• Tomatoes, peeled, seeded, juiced and diced.

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!

CREAMY POTATO AND LEEK SOUP

Steps:

• Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
• Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
• Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
• Return the pan to the heat. Stir in the cream and heat through.
• Serve piping hot with bread and butter.

LEEK AND POTATO SOUP

Steps:

• Melt butter in pot over medium heat, sauté leeks for 5 minutes.
• Add potatoes and sauté 5 minutes more.
• Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg.
• Simmer for 20-25 minutes until potatoes are tender.
• Whisk milk with 1 tbsp flour and whisk into soup.
• Heat til bubbling again.

LEEK & POTATO SOUP

Steps:

• Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
• Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
• Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
• Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
• Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
• To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
• Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
• Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.