Potato Leek Cheese Soup Food

CHEESY POTATO LEEK SOUP

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.

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 LEEK CHEESE SOUP

Steps:

• In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
• Sprinkle with flour and cook for 5 more minutes
• Add potatoes and water; bring to boil.
• Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
• Simmer 10 more minutes.
• Just before serving, add cheese and cook 1 min more.

BAKED POTATO, LEEK AND CHEESE SOUP

Steps:

• Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
• Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
• Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
• Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
• Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
• Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
• Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
• Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

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.

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.

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.

POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE

Steps:

• Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
• Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
• Add the meat, cooking, but not browning. Then add the rest of the butter.
• Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
• Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
• In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
• Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
• To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
• Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!