Best Creamy Leek And Gouda Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAM OF LEEK AND POTATO SOUP



Cream of Leek and Potato Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley

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.

CREAMY LEEK SOUP



Creamy Leek Soup image

Categories     Blender     Dairy     Herb     Onion     Potato     Vegetable     Gourmet

Yield Makes 6 (first course) servings with leftovers

Number Of Ingredients 15

8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

Steps:

  • Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  • Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  • Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
  • Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
  • Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
  • Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

CREAM OF LEEK SOUP WITH ONIONS



Cream of Leek Soup With Onions image

Despite all of the onions, this soup is very mild, and sort of sweet, because of the leeks. The smoked gouda cheese is optional (I've already skipped it totally because I had none, or used sharp cheddar or Swiss instead), but the smokey flavor of the cheese goes well with the sweetness of the leeks.

Provided by Parsley

Categories     Onions

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

1/4 cup butter
3 large leeks, diced (white and light green parts)
1 cup chopped vidalia onion (or other white onion)
6 green onions, chopped (white and light green parts)
1/3 cup flour
3 cups vegetable broth (or chicken broth)
1/4 cup white wine
1/8 teaspoon thyme
1/8 teaspoon ground mustard
1/4 teaspoon white pepper
salt, to taste
1 cup half-and-half (or heavy cream or light cream)
1/2 cup shredded smoked gouda cheese

Steps:

  • In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
  • Stir in flour; mix well.
  • Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
  • Stir in half and half and optional cheese, if using it. Heat through.
  • Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
  • Return to hot pot. Serve.

Nutrition Facts : Calories 276.2, Fat 18.2, SaturatedFat 11.3, Cholesterol 55.2, Sodium 209, Carbohydrate 21, Fiber 2.2, Sugar 4.3, Protein 6.7

CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

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

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

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

CHEESY POTATO LEEK SOUP



Cheesy Potato Leek Soup image

This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

Provided by KymarahD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 tablespoon olive oil
2 leeks, minced
1 sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5 russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste

Steps:

  • Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
  • Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
  • Ladle soup into bowls and top with chives.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g

GOUDA SOUP



Gouda Soup image

Make and share this Gouda Soup recipe from Food.com.

Provided by Chocolatl

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, finely chopped
4 tablespoons flour
1 teaspoon Worcestershire sauce
1 dash cayenne
4 cups hot milk
1 cup potato, diced
3/4 cup carrot, diced
2/3 cup green beans, broken into 1-inch pieces
1 1/4 cups gouda cheese, shredded
salt
pepper
1/2 cup parsley, finely chopped

Steps:

  • Melt butter in a heavy-bottomed saucepan.
  • Add the onion and celery and cook until they are softened but not browned, 4-5 minutes.
  • Sprinkle in flour and stir well.
  • Add Worcestershire sauce and cayenne.
  • Stir in 1/2 cup hot milk and blend well.
  • Repeat.
  • Add remaining milk 1 cup at a time, stirring well.
  • Add potatoes, carrots and beans.
  • Reduce heat to medium-low and cook until vegetables are cooked and soup has thickened, 15-20 minutes, stirring occasionally.
  • Reduce heat to low and stir in cheese, stirring well until cheese is melted.
  • Season with salt and pepper.
  • Stir in parsley just before serving.

Nutrition Facts : Calories 344.2, Fat 20.8, SaturatedFat 12.9, Cholesterol 64.7, Sodium 269.9, Carbohydrate 30.3, Fiber 3, Sugar 3.3, Protein 10.8

CREAMY LEEK AND GOUDA SOUP



Creamy Leek and Gouda Soup image

Make and share this Creamy Leek and Gouda Soup recipe from Food.com.

Provided by TishT

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
2 cups leeks, thinly sliced (white part only)
1 cup brown mushrooms or 1 cup white mushroom, chopped
1 large onion, halved and thinly sliced
1 clove garlic, minced
1/4 cup all-purpose flour
2 (10 ounce) cans condensed chicken broth or 2 (10 ounce) cans beef broth
2 1/2 cups water
6 slices rye bread, toasted,cut into thirds
2 cups gouda cheese or 2 cups edam cheese, shredded
salt and pepper, to taste

Steps:

  • In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
  • Remove from heat.
  • Sprinkle vegetables with flour and stir in.
  • Gradually stir in broth and water.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
  • Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
  • In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth.
  • Add salt and pepper.
  • Ladle soup into 6 ovenproof soup bowls.
  • Top each bowl with 3 pieces of toast and 1/3 cup cheese.
  • Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
  • Serve immediately.

Nutrition Facts : Calories 231.1, Fat 9.9, SaturatedFat 5.4, Cholesterol 21.3, Sodium 871.3, Carbohydrate 27.4, Fiber 3, Sugar 4, Protein 8.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #bisques-cream-soups     #soups-stews     #eggs-dairy     #vegetables     #american     #oven     #dinner-party     #fall     #holiday-event     #winter     #easter     #cheese     #broil     #food-processor-blender     #stove-top     #christmas     #new-years     #thanksgiving     #seasonal     #comfort-food     #taste-mood     #equipment     #small-appliance     #presentation     #served-hot

Related Topics