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,HAM AND LEEK SOUP
A quick, easy, hearthy, comfort soup for those cold winter days. A great way to use left over smoked ham. This is rich and creamy. If you like a thinner soup omit the dried potaoes. Which is how I started the soup but found it needed something more.That is where the dried potatoes come in. Serve as a main dish or a cup.Top with shredded cheese.
Provided by Rita1652
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot melt butter and saute leeks and ham till softened add the rest of the ingredients except for the Betty Crockers sour cream& chives mashed potatoes and cook till potatoes are soft 15-20 minutes stirring so cheese doesn`t stick.
- Add the 1 package of potatoes and stir till nice and creamy.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 904.4, Fat 54.9, SaturatedFat 34.1, Cholesterol 166.3, Sodium 995.8, Carbohydrate 80.9, Fiber 9.1, Sugar 6.9, Protein 26.3
POTATO, LEEK & HAM SOUP
Make and share this Potato, Leek & Ham Soup recipe from Food.com.
Provided by Sara 76
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan. Add leek and potatoes. Cook for 2 minutes.
- Add combined vegetable stock powder and water to pan and bring to the boil. Reduce heat and simmer for 20 minutes.
- Place mixtrure in food processor, and process until smooth.
- Return soup to pan and bring to the boil. Stir in evaporated milk and add ham. Simmer for 1 minute. Season with freshly ground black pepper. Stir in parsley before serving.
POTATO, BACON, HAM, & RAMP (WILD LEEK) SOUP
Ramps grow from South Carolina to Canada, and in many areas they're considered a spring delicacy and even a reason for celebration. The flavor is a cross between a green onion or scallion and garlic. Dig these spring treasures now because their growing season is limited to a few short weeks. My husband and I are fortunate to...
Provided by Carolyn Chasteen
Categories Cream Soups
Number Of Ingredients 12
Steps:
- 1. Sautee the bacon with the onion until the onion is translucent or almost tender. Add the water, bouillon, potatoes, ham, salt, and pepper. Simmer until the potatoes are tender.
- 2. Add the chopped ramps to to the simmering pot. Thoroughly combine the milk with the flour and add that to the pot too. Cook until slightly thickened, stirring occasionally. Serve hot with a small pat of butter placed on the surface of each bowl of soup.
- 3. Note: Regular cultivated leeks, found in most grocery stores, make an excellent substitute for wild leeks in this recipe but trim off and discard the tough part of the green tops if using them.
GERMAN LEEK AND POTATO SOUP
Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
- Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 42.1 g, Cholesterol 71.3 mg, Fat 22.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 14.2 g, Sodium 104.3 mg, Sugar 2.7 g
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