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
CREAMY RED POTATO LEEK SOUP
My family loves potato soup as one of our ultimate comfort foods, but our standard is to toss everything in a microwave-safe bowl and use uncooked potatoes with a little salt, pepper and cheese, with straight milk and butter as a base, and pop it in the microwave. It was alright, but after tasting other potato soups, I wanted to make a creamier and more "homey" version than the one we are used to. So I came up with this recipe using ingredients that we had on hand. It has a depth of flavor that is really awesome. The red potatoes I used were slightly sweet which compliments the leeks nicely, and of course bacon is the classic combo with leeks. Tips: Leeks are often notoriously lined with grit between their many layers, so slicing them lengthwise and then washing them with the root end up makes it easier. And, if you like, you can peel the potatoes completely, but the skins aren't tough and I like the little bit of color it adds.
Provided by Spgty21
Categories Potato
Time 55m
Yield 6-7 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
- Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
- Sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
- Add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
- Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
- Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.
Nutrition Facts : Calories 547.8, Fat 25.4, SaturatedFat 13.8, Cholesterol 75.4, Sodium 942, Carbohydrate 64.5, Fiber 5.5, Sugar 6.5, Protein 16.4
CREAMY POTATO LEEK SOUP RECIPE
This creamy potato leek soup is perfect for chilly winter nights.
Provided by Petar Marshall,Tasting Table Staff
Categories dinner, lunch
Time 55m
Number Of Ingredients 13
Steps:
- Chop all of the vegetables: Cut the potatoes into small chunks, mince the garlic, chop the onion, and dice the shallot. Remove the root end from the leek and chop the rest of the leek into small pieces.
- In a saucepan on medium heat, add the oil.
- Add to the pan the garlic, shallot, onion, and chopped leeks, cooking until tender and caramelized, about 3 to 5 minutes.
- Add in the chunks of potatoes to slightly brown them, about 2 minutes.
- Add a bit of water into the pan, and then transfer all of the vegetables into a Dutch oven or soup pot.
- Dissolve the bouillon cube in 1 cup of water and add it to the pot.
- Place the pot on the stovetop on medium heat. Fill it with enough water to reach the top of the vegetables.
- Allow the soup to simmer for at least 30 minutes, until the potatoes are tender.
- Pour the entire can of coconut milk into the soup. Stir well to combine while using a large spoon to break down the potatoes into a creamy soup.
- Reduce the heat to medium-low and allow the soup to set for 10 minutes before serving.
- Ladle the soup into bowls and serve it topped with sour cream, cheddar cheese, and chopped scallions.
Nutrition Facts : Calories 519 calories, Carbohydrate 56 g carbohydrates, Cholesterol 9 mg cholesterol, Fat 31 g fat, Fiber 6 g fiber, Protein 10 g protein, SaturatedFat 21 g saturated fat, ServingSize 0 g, Sodium 1199 mg, Sugar 7 g, TransFat 0 g
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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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