Best Brotchan Foltchep Potato Leek Soup Recipes

Potage Parmentier (Potato & Leek Soup) - Julia Child image

Provided by coconutty

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter
2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

Steps:

Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
Good hot, cold or room temperature.
Variations:.
The following may be simmered with the potatoes and leeks at the start:.
Sliced or diced carrots or turnips.
Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
Half-cooked dried beans, peas, or lentils, including their cooking liquid.
The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
Shredded lettuce, spinach, sorrel, or cabbage.
Diced, cooked leftovers of any of the preceding vegetables.
Tomatoes, peeled, seeded, juiced and diced.

Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7

Leek and Potato Soup image

Yield Serves 4

Number Of Ingredients 5

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

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 Soup image

Provided by Shandobando

Categories Potato

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 tablespoons butter or 4 tablespoons margarine
2 medium leeks or 2 medium onions, chopped
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds or 1/2 teaspoon celery salt (don't worry if you have neither)
1/4 teaspoon dried thyme
1 cup light cream
salt & freshly ground black pepper
4 tablespoons cornstarch
4 tablespoons cold water
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped or crumbled

Steps:

In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
Cover and simmer gently for about an hour or until potatoes are completely cooked through.
Stir together cornstarch and water.
Mix thoroughly.
Add to soup, stirring constantly to avoid lumping.
Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
Add the cream and gently heat, but do not boil.
Season with salt and pepper.
Serve with garnishes.

Bavarian Potato Leek Soup image

Provided by greksgirl

Categories Potato

Time 1h15m

Yield 12 1 cup, 12 serving(s)

Number Of Ingredients 10

2 -4 tablespoons butter or 2 -4 tablespoons margarine
4 leeks, thinly sliced, white part only, well rinsed
4 large potatoes, peeled and diced (about 8 cups after dicing)
1 medium onion, finely chopped
4 cups beef stock (Swansons)
1 tablespoon salt
2 cups half-and-half cream
1 cup heavy cream
1 pinch white pepper
1 pinch marjoram (optional)

Steps:

Melt butter in large soup pot.
Add leeks and onion. Slowly sauté until soft but not browned.
Add potatoes, stock, salt and marjoram.
Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
Add heavy cream and white pepper just before serving.