Best Potato Leek And Onion Soup Recipes

Potato, Leek and Onion Soup with Garlic Cheese Toasts image

Provided by Daveena Limonick

Yield Serves 6 to 8

Number Of Ingredients 9

5 tablespoons olive oil
3 large leeks (white and pale green parts only), sliced
1 1/2 pounds russet potatoes, peeled, diced
1 large white onion, chopped
4 14 1/2-ounce cans vegetable broth
3 large garlic cloves, chopped
1 1/2 cups grated Swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or green onion tops

Steps:

Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts image

Provided by CHILI SPICE

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
3 large leeks, sliced (white and pale green parts only)
1 1/2 lbs russet potatoes, peeled and diced
1 large white onion, chopped
7 1/2 cups vegetable broth (or chicken broth)
3 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3 large garlic cloves, chopped
1 1/2 cups grated swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped

Steps:

SOUP:.
Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
GARLIC CHEESE TOASTS:.
Preheat oven to 350°F.
Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9

Potato, Leek and Onion Soup image

Provided by Millereg

Categories Chicken

Time 1h10m

Yield 6 cups, approximately, 4-6 serving(s)

Number Of Ingredients 10

4 large leeks
2 medium potatoes, peeled and sliced
1 medium onion, chopped finely
30 fluid ounces low-fat chicken broth
10 fluid ounces milk
2 ounces butter
2 tablespoons table cream
1 1/2 teaspoons fresh snipped chives (or chopped parsley)
salt
black pepper

Steps:

Trim off tops and roots of leeks, discard tough outer layer.
Split lengthways and chop finely, wash and drain.
In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
Stir to coat the veggies well in the butter.
Season with salt and pepper.
Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
Then either liquidize or puree in a food processor or blender.
Return to pan and reheat gently, check seasoning as required.
Stir in chives (or parsley).
Add a swirl of cream just before serving.