POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
POTATO-LEEK SOUP WITH FISH
Provided by Pierre Franey
Categories soups and stews, appetizer
Time 45m
Yield 4 servings or more
Number Of Ingredients 11
Steps:
- Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
- Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
- Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams
POTATO-LEEK SOUP WITH FISH
Provided by Pierre Franey
Categories dinner, easy, weekday, soups and stews, appetizer, main course
Time 40m
Yield 4 servings or more
Number Of Ingredients 11
Steps:
- Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
- Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
- Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams
POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS
Provided by Tyler Florence
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
- Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
- Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.
POTATO-LEEK SOUP
This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO LEEK SOUP
Make and share this Potato Leek Soup recipe from Food.com.
Provided by Amber Roe
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the potatoes and cut them into 1 inch chunks.
- Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
- Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
- Remove from heat, and let it cool until it's no longer too hot to puree.
- Puree the soup in a blender or food processor in batches.
- Return the puree to the pot.
- Stir in the milk.
- Add black pepper to taste and adjust salt if necessary.
- Serve hot or cold, possibly topped with a sprinkling of fresh hebs.
POTATO & LEEK SOUP
This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl!
Provided by Shandobando
Categories Potato
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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SMOKED FISH, LEEK AND POTATO SOUP RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Total Time 35 minsCategory Burns Night RecipesCalories 279 per serving
- Put the fish into a saucepan and add the stock. Bring slowly to the boil, then immediately turn off the heat, flip the fish over in the pan, cover and leave for 3 minutes. Turn the fish over again and check if it’s cooked – the flesh should all be opaque and flake easily from the skin. If it’s not quite done, leave it in the covered pan for a couple of minutes longer. Once cooked, lift it out of the pan onto a board, reserving the stock. Take the fish off the skin in large flakes, checking for any bones as you go.
- Heat the butter in a large pan over a medium-low heat. Add the leeks and sweat gently for about 10 minutes until soft. Add the potatoes and reserved stock. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
- Stir in the cream and flakes of smoked fish. Reheat gently, without boiling, then taste and add salt and pepper as needed. Ladle into warm bowls and finish with a scattering of parsley (optional). Serve at once, with brown bread and butter on the side if you like.
POTATO LEEK SOUP / SEAFOOD CHOWDER | FRESHNESS
From freshnessgf.com
Servings 8Category Appetizer, Side Dish, Soup
- To prepare leeks, slice leeks into rings and separate. Soak in a large bowl of cold water for a few minutes and rinse. Scoop them out and drain.
- Heat a large pot to medium high heat and add butter. When butter has melted, add leeks, onions, celery, garlic, and potatoes. Saute for about 5 minutes, or until the leeks are softened, stirring often to prevent sticking.
- Add the broth and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered for about 20 minutes. Stor occasionally. Potatoes should be quite soft. Remove from heat.
- Using an immersion blender or blender, puree potatoes until soup is creamy. Add chives and stir through. Adjust salt and pepper to taste.
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