Potato Leek Soup For Braised Pork Food

POTATO-LEEK SOUP

Steps:

• Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
• Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

POTATO LEEK SOUP

Steps:

• Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
• Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

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!

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.

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.

EASY POTATO LEEK SOUP

Steps:

• 1. Cut off the tough green tops and the beard ends of the leeks. Using a sharp knife, make a cut down the center of the leeks but not all the way through the beard end, let that connected. Turn over the leeks and make another cut like the first but not all the way through. Cut the leeks into thin slices and rinse well in cold water in a pot to clean out any sand in the stalks. Strain in a colander.
• 2. Slice celery. Melt the butter in a large pot and add the leeks and celery. Cook over medium low heat until tender.
• 3. Add the chicken broth, salt and pepper and the peeled, diced potatoes to the leeks and cover and simmer until potatoes are tender but not falling apart.
• 4. Add the half and half but don't boil, just heat until broth is hot. At this time if you are adding ham or bacon put it in the pot and let it heat. If soup is too thin just mash some of the potatoes with the back of a wooden spoon until soup is of the consistency you like.

POTATO YAM AND LEEK SOUP

Steps:

• Add the butter and leeks to a medium sized pot, pre-heated on medium heat. Sweat (sauté without browning) the leeks for a few minutes, stirring occasionally.
• Add the garlic, oregano salt, pepper and coriander to the pot and sauté for another 2 minutes.
• Now add the yams, potatoes and vegetable broth or water. Bring to a boil and then reduce heat to medium low. Simmer until the yams and potatoes are cooked and soft then remove the pot from the heat and let it cool for 5 minutes.
• Add to a blender or food processor and puree until smooth. Alternatively you can use an immersion blender.
• Return the soup to a pot and re-heat if serving immediately, or transfer to storage containers and refrigerate or freeze.

LEEK, ONION AND POTATO SOUP

Steps:

• Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft - if you have the heat too high the milk in it may cause it to boil over. Now you can put the whole lot into a blender - leave it to cool a little first - and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.

POTATO LEEK SOUP

Steps:

• In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
• In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
• Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
• Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.

POTATO LEEK SOUP WITH BEER BRATWURST

Steps:

• In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
• Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
• Add wine and reduce by one-half.
• Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
• Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
• Serve soup in warm bowls.
• Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
• *Chef's Note: The Stout should be room temperature.

BELGIAN FARMHOUSE POTATO LEEK SOUP WITH ABBEY ALE

Steps:

• Peel and cut potatoes in eighths (cut in half, then each half in half and then again). Place in a large pot, cover with cold water and add 1 tbsp salt. Bring to boil, then reduce heat to medium low and let boil until fork tender and then remove from heat and drain the water.
• Meanwhile clean and slice leeks (remove about 1 inch from the bottom and the dark green parts, cut in half lengthwise and wash away any trapped soil particles, then slice in half moons).
• In a large pan over medium heat melt the butter. Add the cut leeks, season with the 2 tsp salt and the pepper and add three whole sprigs of fresh thyme. Cook until the leeks are translucent and just begin to caramelize, stirring often.
• Slowly add the abbey ale and stir, let simmer and reduce for 8-10 min. Remove from heat.
• Add the cooked leeks with abbey ale sauce to the potatoes. Discard the thyme at this point. Add the chicken (or vegetable) stock and using a handheld (immersion) blender puree until you reach a smooth consistency. If using a traditional blender, work in batches.
• Place the pot with the pureed potatoes and leeks on the stove over medium high heat and simmer for 5 minutes. Add the cream, stir well, cover with lid and turn off the heat.
• To make the croutons slice bread in cubes and heat olive oil in a pan over medium high. Add the bread cubes, season with salt, pepper and garlic powder and stir well to coat. Once they begin to brown they are done. Transfer to a serving dish to be used as garnish.
• Serve soup with a few croutons and a little bit of fresh thyme on top.

POTATO LEEK SOUP

Steps:

• Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
• In a medium soup pot, melt butter and add flour on low flame.
• Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
• Add chicken stock, leeks, onion, potatoes and bring to a boil.
• Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
• Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
• Serve immediately.

POTATO & LEEK SOUP (FOR BRAISED PORK)

Steps:

• • Heat the butter in a medium pot, Stir in potatoes, leeks and half of the salt and pepper, cook over medium heat, stirring occasionally, until leeks are soft and translucent. • Stir in broth; simmer uncovered until potatoes are very tender. • Remove from heat. Puree with remaining salt and pepper in a blender in batches until smooth. Use caution when blending hot liquids, allowing steam to escape. Taste and adjust with addtional salt and pepper if necessary. • Return pureed soup to pot. If the soup is too thick, add additional chicken broth to reach desired consistency.