CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
POTATO AND LEEK SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.
- When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat.
- Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with salt and pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
POTATO AND LEEK SOUP
Provided by Food Network
Categories main-dish
Time 1h
Yield 1 1/2 quarts soup, or about 6 servings
Number Of Ingredients 13
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 AND LEEK SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes.
- Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil.
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,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
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- In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon. Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes.
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- Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, with the cover slightly ajar, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.
- When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat.
- Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.
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