CHUNKY LEEK AND POTATO SOUP (NO CREAM)
Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.
Provided by Daniela Apostol
Categories Soup
Time 20m
Number Of Ingredients 11
Steps:
- Peel, wash and chop the potatoes and carrots.
- Wash the leek, and chop it as well.
- Heat up the oil, add the butter and allow it to melt.
- Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.
- Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
- Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.
Nutrition Facts : Calories 382 kcal, Carbohydrate 68 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2178 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving
POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)
Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.
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.
LEEK & POTATO SOUP
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie's Ministry of Food Vegetables Gorgeous Winter Soups Potato Leek
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
Nutrition Facts : Calories 139 calories, Fat 5.4 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.9 g protein, Carbohydrate 21.1 g carbohydrate, Sugar 7.8 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre
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
A French classic, this creamy potato leek soup is quick, easy, and comforting.
Provided by Jennifer Segal
Categories Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg
SOUP MAKER LEEK AND POTATO SOUP
Serve up this creamy leek and potato soup on cold days when you want something warming and comforting. Made with a soup maker, it's good for lunch or supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the 'keep warm' or 'heat' function to keep the soup warm while you make the topping.
- Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
- Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper.
Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.68 milligram of sodium
EASY LEEK AND POTATO SOUP
Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Provided by tellytubby
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g
CREAM OF LEEK AND POTATO SOUP
Steps:
- In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
- Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
LEEK AND POTATO SOUP
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.
Categories Soup/Stew Food Processor Onion Potato Leek Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
- Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
POTATO, LEEK, AND ROASTED GARLIC SOUP
One night I was watching Emeril and he made a garlic soup. I made the garlic soup and enjoyed it, but decided I'd rather have something else in it rather than having to put bread in the soup to make it feel like it had substance. So I took what I knew of the garlic soup and I took what I knew of leek soup and a smashed them together.
Provided by Ambrosia for Guen
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
- Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
- Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
- Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).
POTATO PARSNIP AND LEEK SOUP
Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!
Provided by Capri Lilly
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
- In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
- Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
- Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
- Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
- Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
LEEK AND POTATO SOUP
A smooth, creamy leek and potato soup that's ready in 15 minutes and full of flavour. Make it into a meal with plenty of bread and butter. Each serving provides 207 kcal, 3g protein, 11g carbohydrates (of which 4g sugars), 16g fat (of which 8.5g saturates), 3g fibre and 1.2g salt.
Provided by BBC Food
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
- Add the vegetable stock and bring to the boil. Season well and simmer for 10 minutes until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.
Nutrition Facts : Calories 207kcal, Carbohydrate 11g, Fat 16g, Fiber 3g, Protein 3g, SaturatedFat 8.5g, Sugar 4g
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- Prepare the ingredients by peeling the onion and chopping it up, trimming the roots and tops of the leeks and finely slicing, peeling the garlic cloves and crushing and peeling and dicing the potatoes.
- Optional: add 1 tbsp. olive oil to either your soup maker (if it has a sauté function), or a saucepan. Gently sauté the onions for 2 minutes, stirring frequently. Add the leeks and garlic and sauté for a further 2 to 3 minutes, until they start to soften.
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- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
- Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.
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5/5 (76)Total Time 40 minsCategory SoupCalories 311 per serving
- Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
- Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently.
- Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
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5/5 (5)Total Time 40 minsCategory SoupCalories 178 per serving
- Add the leeks, stir to coat in the butter. Cook for approximately 10 minutes over medium heat, stirring occasionally but not too frequently, until the leeks are meltingly tender and soft. You don't want them to brown- if they are browning, turn down the heat.
- While the leeks are cooking, peel and dice the potatoes into 1/2" pieces. The smaller the pieces are, the shorter time it will take to cook.
- After the leeks are cooked, add the potatoes, chicken broth (4 cups), and some kosher salt and black pepper. Use more salt if you are using unsalted butter and/or low sodium chicken stock.
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Total Time 1 hr 40 mins
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Ratings 11Servings 3Cuisine ThaiCategory Soup
- Dice up your leek in approximately 2 inch cubes (should be 2 cups worth), potato (peeled), pearl onions, and garlic cloves.
- Add the chopped ingredients into the SoupMaker, making sure it is between the min/max line, add the chicken stock and green curry paste. Give everything a stir.
- Put the lid onto the SoupMaker and select the creamy soup option (first one) and let it run its course.
- Once it’s done, add the coconut milk into the soup and stir. Top with basil and croutons if you desire.
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