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.
POTATO LEEK SOUP
Comforting, easy, and great for leftovers, this hearty potato leek soup is the perfect dinner contender for most situations and moods life throws at you.
Categories comfort food dinner main dish soup
Time 50m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
- Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
- Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.
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
GOLDEN LEEK AND POTATO SOUP
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
- Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
- Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams
A+ FITZGERALDS CASINO POTATO LEEK SOUP
Unbelievably rich award-winning recipe from Molly's Garden at the Fitzgerald's Casino in Reno. Before they closed their doors for good they passed out copies of the recipe to people who requested it. I've done an Internet search and could not find it so I dug through a year's worth of unfilled paperwork to relocate it. Saved now by the Zaar for all posterity....ENJOY!
Provided by Chef Lanibobonnie
Categories < 60 Mins
Time 35m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- (NOTE): USE A HEAVY GUAGE POT AS THIS SOUP WILL SCORCH EASILY IN THIN COOKING POTS.
- Saute Leeks in butter at medium heat until transparent.
- Add Chicken base and stir one minute.
- Add flour, stir in well and cook for 5 minutes, stirring regularly.
- Add Half-&-Half and potatoes; bring to boil, stirring regularly.
- Reduce heat to simmer for 5 minutes, adding a pinch of granulated garlic and salt & pepper to taste.
- Serves 4-6 but it is soooo tasty that you may want to prepare double that amount!
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The Origin of Fitzgeralds Casino Potato Leek Soup
The history and origin of the Fitzgeralds Casino Potato Leek Soup are not very clear; however, it is believed to have originated in the 1980s. It was first introduced by the casino as it was an inexpensive yet satisfying meal that they could offer to their customers. The customers loved it, and it became one of the most popular dishes served at the casino. Soon, the recipe spread outside the walls of Fitzgeralds Casino, and people began to recreate it in their homes. With time people have come up with their twists and turns in the recipe, and it has become a beloved staple in many homes.The Key Ingredients of Fitzgeralds Casino Potato Leek Soup
The dish is made with simple and readily available ingredients. The main ingredients are potatoes, leeks, onions, heavy cream, chicken broth, and butter. These ingredients blend together to create the texture and flavor that make this soup unique. Additionally, garlic, salt, pepper, and thyme add an extra layer of taste to the soup.How to make Fitzgeralds Casino Potato Leek Soup
To make Fitzgeralds Casino Potato Leek Soup, you need to follow these simple steps:Ingredients:
- 1/2 cup unsalted butter
- 4 large leeks, white and light green parts only, cleaned and sliced
- 4 garlic cloves, minced
- 4 large Russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 teaspoon fresh thyme leaves, chopped
- 2 cups heavy cream
- Salt and pepper to taste
Instructions:
- Melt the butter in a large pot over medium heat.
- Add in the sliced leeks and minced garlic.
- Cook and stir until the leeks are soft and fragrant, about 10-12 minutes.
- Add in the potatoes, chicken broth, and thyme leaves. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 20 minutes or until the potatoes are soft and cooked through.
- Remove the pot from the heat and blend the soup, either with an immersion blender or by transferring it to a blender in batches.
- Stir in the heavy cream and adjust the seasoning if needed.
- Serve hot and enjoy!