CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
ROSEMARY TOMATO LEEK SOUP
I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.
Provided by LUNACITY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
- Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
- Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.
Nutrition Facts : Calories 214 calories, Carbohydrate 14.2 g, Cholesterol 47.5 mg, Fat 15.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 765.8 mg, Sugar 8.4 g
LEEK AND TOMATO SOUP
Leeks make a sublte change to this soup instead of onions, and the combination is so good with the tomatoes!
Provided by Tisme
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chopped leeks in a suacepan and cover with the chicken stock. Bring to boil and cook for about 5 minutes, then add the tomatoes. Simmer until the tomatoes are tender.
- Remove from heat add the seasonings and serve.
Nutrition Facts : Calories 129.2, Fat 2.9, SaturatedFat 0.7, Cholesterol 6, Sodium 497, Carbohydrate 19.9, Fiber 2.8, Sugar 9.3, Protein 7.2
BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP
Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
- Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
- Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
TOMATO LEEK SOUP
This recipe was given to me years ago from a friend in Australia. We're a family that loves soup, and this recipe is one of our favorites.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt.
Nutrition Facts :
BAKED LEEK AND TOMATO
Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)
Provided by Derf2440
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F degrees.
- Spray an oven proof gratin dish with veggie spray.
- Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
- Sprinkle with salt and pepper to taste.
- Sprinkle half the olive oil over all.
- Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
- Top with Jalapeno and sprinkle with shredded cheddar cheese.
- Bake, uncovered,in 400F oven for 30 minutes.
TOMATO, LEEK AND POTATO BAKE
Make and share this Tomato, Leek and Potato Bake recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F degrees.
- Grease a 5 cup shallow ovenproof dish.
- Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
- Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
- Brush the top layer of potatoes with olive oil.
- Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
Nutrition Facts : Calories 213.8, Fat 3.9, SaturatedFat 0.6, Sodium 26.1, Carbohydrate 41.6, Fiber 6.2, Sugar 6.7, Protein 5.4
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