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
CURRIED LEEK SOUP
New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. , Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).
Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1057mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 3g fiber), Protein 10g protein.
POTATO-LEEK SOUP
This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.
CURRIED POTATO AND LEEK SOUP WITH SPINACH
Categories Soup/Stew Dairy Leafy Green Onion Potato Thanksgiving Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Fall Gourmet
Yield Serves 2 generously
Number Of Ingredients 7
Steps:
- Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
- While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.
CURRIED POTATO LEEK SOUP RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6-7 minutes. Transfer half of the sautéed vegetables to a small bowl.
- Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the potatoes are tender.
- Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
- Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
- Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 1157 calories, Carbohydrate 104 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, Sugar 15 grams
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
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