POTATO, LEEK AND ONION SOUP
Make and share this Potato, Leek and Onion Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h10m
Yield 6 cups, approximately, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim off tops and roots of leeks, discard tough outer layer.
- Split lengthways and chop finely, wash and drain.
- In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
- Stir to coat the veggies well in the butter.
- Season with salt and pepper.
- Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
- Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
- Then either liquidize or puree in a food processor or blender.
- Return to pan and reheat gently, check seasoning as required.
- Stir in chives (or parsley).
- Add a swirl of cream just before serving.
Nutrition Facts : Calories 312.5, Fat 16.1, SaturatedFat 10, Cholesterol 46.1, Sodium 166.9, Carbohydrate 37.6, Fiber 4.4, Sugar 5.5, Protein 6.6
POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS
Provided by Daveena Limonick
Categories Soup/Stew Cheese Potato Vegetarian Lunch Leek Winter Swiss Cheese Bon Appétit Los Angeles California
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
- Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
- Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.
POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS
Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.
Provided by CHILI SPICE
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- SOUP:.
- Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
- GARLIC CHEESE TOASTS:.
- Preheat oven to 350°F.
- Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
- Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.
Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9
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.
POTATO, LEEK, AND QUINOA SOUP
Make and share this Potato, Leek, and Quinoa Soup recipe from Food.com.
Provided by zinkemomx2
Categories Potato
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- slice leek and rinse well.
- peel and cube potato.
- peel and chop onion.
- turn slow cooker on high to preheat.
- saute leek, onion and potato in olive oil on stove.
- add stock and bring to a boil.
- add quinoa and return to boil.
- transfer to slow cooker.
- cook on low 5-6 hours.
Nutrition Facts : Calories 154.7, Fat 3, SaturatedFat 0.4, Sodium 12.6, Carbohydrate 28.5, Fiber 3, Sugar 1.9, Protein 4.3
ONION SOUP WITH CHEESE & HERB TOASTS
The secret behind this soup is to cook the onions long and slow for a deep colour and rich flavour
Provided by James Martin
Categories Dinner, Soup
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown - about 20-40 mins in total.
- Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
- Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.
Nutrition Facts : Calories 317 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.49 milligram of sodium
POTATO, LEEK AND APPLE SOUP
Make and share this Potato, Leek and Apple Soup recipe from Food.com.
Provided by Ness73
Categories Low Protein
Time 30m
Yield 2 Litres, 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the leeks in the butter until soft (use a large pot).
- Add apple and potato to the leek and cook for a further 2 minutes.
- Add rest of ingredients to pot and simmer until apple and potato is cooked.
- Let soup cool slightly and then puree.
- Add more tumeric, curry powder and S & P to your taste. Water can be added if it is too thick.
Nutrition Facts : Calories 344.9, Fat 9.3, SaturatedFat 3.5, Cholesterol 22.9, Sodium 761.9, Carbohydrate 50.4, Fiber 4, Sugar 17.9, Protein 15.6
CHEESY POTATO LEEK SOUP
This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!
Provided by KymarahD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
- Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
- Ladle soup into bowls and top with chives.
Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g
POTATO AND ONION SOUP
This is a very savory and tasty soup!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Yield 7
Number Of Ingredients 9
Steps:
- In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
- Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.
Nutrition Facts : Calories 243 calories, Carbohydrate 16.8 g, Cholesterol 23.3 mg, Fat 19.3 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 6.2 g, Sodium 1169.3 mg, Sugar 2.4 g
POTATO, LEEK AND NETTLES SOUP
Colorful, flavorful veggie soup made with young nettles. If you don't have nettles available, substitute spinach or another green.
Provided by JelsMom
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In soup pot, heat butter over low heat. Add leeks, cover and cook 10 minutes until tender.
- Add potatoes and 3 cups water. Cover pot and simmer 15 minutes, until tender.
- Add nettles & cook 5 minutes until tender & wilted (push under liquid). Blend in food processor until as smooth.
- Return nettles to pot and stir in half & half. Season to taste with salt and pepper.
- Bring soup back to high heat just short of boiling (do not boil).
- Stir in most of onions or chives.
- Transfer to individual bowls, sprinkle with remaining onions or chives & serve.
Nutrition Facts : Calories 241.7, Fat 9.8, SaturatedFat 6, Cholesterol 25.9, Sodium 102.5, Carbohydrate 35.4, Fiber 2.9, Sugar 5.8, Protein 4.6
POTATO-LEEK SOUP WITH CHEESE
Provided by Julia Shure
Categories Soup/Stew Milk/Cream Potato Sauté Cheddar Cream Cheese Leek Carrot Fall Winter Dill Bon Appétit California
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
- Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.
GARLIC POTATO SOUP
Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
- Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54.2 g, Cholesterol 14.2 mg, Fat 4 g, Fiber 6 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 1025.4 mg, Sugar 9.1 g
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