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
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.
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
AMAZING POTATO AND LEEK SOUP
I had my first run-in with Potato and Leek soup in Costa Rica and was hooked! I got this recipe from Emeril and it is as close to perfect as I can find (in my opinion). It takes a little while and has several ingredients...but it's worth the effort. Hope you enjoy!
Provided by SavorFlavor
Categories Potato
Time 1h5m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
- Halve the white part of the leek lengthwise and rinse very well under cold 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 bacon. Cook for 5 - 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 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 (you can also use an immersion blender if you have one).
- Stir in the heavy cream and adjust the seasoning to taste, if necessary.
- Serve immediately with snipped chives over the top.
- Enjoy!
Nutrition Facts : Calories 302.9, Fat 17.1, SaturatedFat 8.8, Cholesterol 48.5, Sodium 976.6, Carbohydrate 25.9, Fiber 2.3, Sugar 5.1, Protein 8.4
POTATO LEEK SOUP
Potato Leek Soup is a classic. Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.
Provided by Elise Bauer
Categories Soup 1-Pot Leek Potato Soup Vegetable Soup
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)
Nutrition Facts : Calories 204 kcal, Carbohydrate 39 g, Cholesterol 11 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 564 mg, Sugar 4 g, Fat 4 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
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.
RED POTATO AND LEEK SOUP
I made this when we were travelling in Ireland the summer of 2013, and the locals thought it was pretty tasty. Since then, it's become a family staple. On a cold rainy day it is perfect, and I serve it with a salad made with baby lettuces, drizzled with olive oil and balsamic and some crusty fresh bread chunks.
Provided by REALtorFOOD
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a dutch oven, saute olive oil and diced bacon over medium high heat until bacon is crisp.
- add butter and leeks and saute until they are soft.
- add potatoes and saute 5 minutes, stirring frequently.
- add the vegetable broth, water, salt and white pepper and bring to a boil then reduce heat to simmer covered 15 minutes.
- when potatoes are soft and breaking apart, reduce heat and stir in half and half.
- simmer 10 minutes and serve.
Nutrition Facts : Calories 342.6, Fat 15.7, SaturatedFat 8.6, Cholesterol 39, Sodium 967.6, Carbohydrate 45.6, Fiber 4.8, Sugar 4.5, Protein 7.1
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What Makes Potato and Leek Soup Amazing?
There are many reasons why potato and leek soup is amazing. Here are some of the top reasons:1. Creamy and Rich Texture
One of the best things about potato and leek soup is its creamy and rich texture. The soup is made with potatoes, which provide a smooth texture when blended, and the addition of cream, milk, or butter makes it even more decadent.2. Flavorful Base
The base of potato and leek soup is made with leeks, onions, and garlic, which all have amazing flavors that complement each other. This base can be further enhanced by adding other ingredients such as bacon, mushrooms, or carrots.3. Versatility
Potato and leek soup is a versatile dish that can be adjusted to suit different tastes and preferences. It can be made vegetarian or vegan by using vegetable broth and skipping the cream, or it can be made heartier with the addition of chunks of potatoes or meat.4. Easy to Prepare
Potato and leek soup is a relatively easy soup to prepare. It requires minimal preparation and cooking time and can be made in large batches and frozen for later use.Amazing Potato and Leek Soup Recipes
Now that we have gone over what makes potato and leek soup amazing, let's explore some fantastic recipe ideas that you can try at home.1. Classic Potato and Leek Soup
This recipe is for the classic potato and leek soup with a few variations to make it a bit more exciting. Ingredients:- 2 tablespoons butter
- 2 medium leeks (white and light green parts only), sliced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- Melt the butter in a large pot over medium-high heat.
- Add the leeks and garlic and sauté until the leeks are softened, about 5 minutes.
- Add the broth, bay leaf, and potatoes and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Remove the bay leaf and puree the soup until smooth.
- Stir in the cream and chives and season with salt and pepper to taste.
- Serve hot.
2. Loaded Potato and Leek Soup
This recipe takes the classic potato and leek soup to the next level by adding bacon, cheese, and sour cream. Ingredients:- 6 slices bacon, chopped
- 2 tablespoons butter
- 2 medium leeks (white and light green parts only), sliced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Cook the bacon in a large pot over medium heat until crisp.
- Remove the bacon and set aside.
- Melt the butter in the same pot over medium-high heat.
- Add the leeks and garlic and sauté until the leeks are softened, about 5 minutes.
- Add the broth, bay leaf, and potatoes and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Remove the bay leaf and puree the soup until smooth.
- Stir in the cream, cheddar cheese, and sour cream and season with salt and pepper to taste.
- Garnish with the cooked bacon and serve hot.
3. Potato and Leek Soup with Mushrooms
This recipe adds an earthy flavor to the classic potato and leek soup by adding mushrooms. Ingredients:- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts only), sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Heat the olive oil in a large pot over medium-high heat.
- Add the leeks, mushrooms, and garlic and sauté until the leeks are softened, about 5 minutes.
- Add the broth and potatoes and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Puree the soup until smooth.
- Stir in the cream and parsley and season with salt and pepper to taste.
- Serve hot.