Best Spicy Sriracha Potato Leek Soup Recipes

SPICED LEEK AND POTATO SOUP

Spiced Leek and Potato Soup image

This healthy vegan spiced leek and potato soup makes a great winter warming meal. It's a great blender soup, perfect served with bread for an easy midweek dinner and the leftovers are delicious the next day too!

Provided by Corina Blum

Categories Soup

Number Of Ingredients 12

Ingredients

1 onion (chopped)
1 leek (chopped)
150 g potatoes (diced (no need to peel))
1 clove garlic
1 tsp garam masala
1 tsp cumin
1 tsp ground coriander
½ tsp turmeric
1/2 tsp cayenne pepper
500 ml light coconut milk
300 ml stock
2 tbsp parsley (chopped (to serve) (optional))

Steps:

Put all the ingredients in the Froothie Evolve. Start the smooth soup function. It will be ready in 30 minutes
Heat a little oil in a saucepan. Add the onion and leeks and cook gently for 5 minutes so they soften but don't brown.
Stir in the garlic (crushed or chopped), the potatoes and the spices. Then add the coconut milk and stock. Simmer for 20 minutes until the potatoes are fully cooked.
Transfer the soup in batches to a blender and blitz. Alternatively use a stick blender.
Serve with chopped parsley or croutons

Nutrition Facts : Calories 162 kcal, Carbohydrate 17 g, Protein 2 g, Fat 9 g, SaturatedFat 8 g, Sodium 416 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHUNKY POTATO LEEK SOUP

Chunky Potato Leek Soup image

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

Steps:

In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

SPICY SRIRACHA-POTATO-LEEK SOUP

Spicy Sriracha-Potato-Leek Soup image

Spicy Sriracha sauce adds appealing color and plenty of heat to this creamy, savory soup.

Provided by Sarah Caron

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 bunch leeks, trimmed, soaked to remove embedded dirt and chopped
1 lb Yukon gold potatoes, finely chopped
1 carton (32 oz) Progresso™ chicken broth (4 cups)
Salt
1/4 cup Sriracha sauce

Steps:

In 4-quart Dutch oven, melt butter over medium heat. Add leeks; cook 10 minutes, stirring occasionally.
Stir in potatoes and broth. Cover; cook 20 minutes, stirring once or twice.
Remove from heat; uncover. Using immersion blender, puree soup. Stir in Sriracha sauce and salt to taste. Serve immediately.

Nutrition Facts : ServingSize 1 Serving