RACHAEL RAY'S LEEK AND POTATO SOUP
For so few ingredients, this soup is divine! Very easy, simply yummy and a great side to nice sammie for a light meal.
Provided by Angel91805
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.
- Heat soup pot over medium heat.
- Add EVOO, leeks, bay leaf and salt and pepper.
- Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
- Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
- Remove bay leaf. Serve.
Nutrition Facts : Calories 456.7, Fat 9.4, SaturatedFat 1.6, Sodium 1160, Carbohydrate 78.5, Fiber 9.7, Sugar 7.4, Protein 16.2
BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP
BLT & P (Bacon, Leek, Tomato and Potato) Soup
Provided by The Rachael Ray Staff
Number Of Ingredients 22
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat
- Add a drizzle of EVOO and the bacon
- Cook bacon until brown and crisp
- Remove bacon to a paper towel-lined plate and reserve
- Drain off all but 2 tablespoons of remaining fat
- Add the chopped celery
- Take peeled carrots and lay flat on cutting board
- Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot
- Chop the thin slices into small carrot bits or carrot chips, 1/2 inch wide
- Add the chips to celery and stir
- Cut leeks lengthwise and then into 1/2 inch half moons
- Place dirty slices into colander and run under rushing cold water, separating all the layers to wash away all the trapped grit
- When the leeks are separated and clean, shake off water and add to celery and carrots
- Stir veggies together, add a bay leaf and season with salt and pepper
- While the leeks cook to wilt, 3-4 minutes, slice the potatoes by cutting each potato into thirds across
- Stand each third potato upright and thinly slice it
- The pieces will look like raw potato chips
- Add stock to vegetables and bring to a boil
- Reduce heat and add potatoes and tomatoes
- Cook 8-10 minutes until potatoes are tender and starting to break up a bit
- Add bacon and parsley and stir
- Adjust seasonings
- Serve immediately
BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP
Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
- Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
- Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
SOUP AND SALAD, WITH STYLE: SALAD LYONNAISE AND LEEK AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings each salad and soup
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F.
- Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
- Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
- While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.
- Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.
- Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat. Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper.
- Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
- Tear the chicory into bite-sized pieces, and julienne the endive. Put the greens in the same bowl you tossed the bread in. Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper.
- To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.
POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS
Provided by Tyler Florence
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
- Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
- Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.
POTATO, SPINACH AND ARTICHOKE SOUP ALA RACHAEL RAY
These flavors are in DH's favortie dip...what a fantastic quick soup it makes! The directions say to add water at the end to thin it a bit, but we left it thick. Serve with Crusty bread!!
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pot of cold water and bring to a boil.
- Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
- Drain the potatoes and return them to the pot to dry out.
- Place the veggies in a clean kitchen towel and squeeze dry.
- In a med pot, melt the butter in the EVOO over med low heat.
- Add the onion and garlic cook until softened about 5 minute.
- Add the boiled potatoes and milk and mash together (I used an immersion blender).
- Season with salt, pepper and thyme.
- Stir in broth and vegetables and heat through (approx 2 minutes).
- Stir in cheese.
Nutrition Facts : Calories 475.3, Fat 20.5, SaturatedFat 9, Cholesterol 32.7, Sodium 1478.6, Carbohydrate 56.6, Fiber 10.7, Sugar 7.6, Protein 22.1
BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 12
Steps:
- 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.
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