Baked Potato Leek And Cheese Soup Recipes

CHEESY POTATO LEEK SOUP

Steps:

• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
• Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
• Ladle soup into bowls and top with chives.

BAKED POTATO AND LEEK SOUP

Steps:

• Heat the oven to 400ºF. Scrub the potatoes clean, pat dry, and pierce in several places with a fork. Set on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let them cool completely on a wire rack.Put the bacon in large skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Remove the bacon bits with a slotted spoon to a plate lined with 2 thickness of paper towel and let drain. Leave about a tablespon of bacon fat in the skillet.
• Add the butter to the skillet over medium-low heat and let melt; stir into the bacon fat in the skillet. Add the leeks, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Set aside a couple of tablespoons of the sautéed leeks for garnish. Add the garlic and cook for an additional minute or two.
• Add the broth and water; heat to a simmer and cook until the leeks are tender, about 15 minutes.
• When the potatoes are cool, cut them in half lengthwise. Scoop the flesh out of the skin in one piece from each half. Cut the potato into 1/2-inch cubes and set aside.
• Coarsely chop the potato skin and add them plus any loose pieces of potato to the pot with the leeks. Purée the contents of the pot until very smooth using an immersion blender (See Notes about countertop blender). Return the puréed soup to the pot and reheat over medium low.
• Whisk together the milk and sour cream until smooth, add to the soup with 1/2 cup of the Mexican Blend cheese; whisking everything together until the cheese melts.
• If the soup seems too thick, thin it with a little water. Add the cubed potato and stir gently to combine; season to taste with salt and pepper.
• Garnish with the sour cream, Mexican Cheese, sautéed leeks, and bacon bits.

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

LEFTOVER BAKED POTATO SOUP

Steps:

• In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
• In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
• Ladle into bowls and garnish with chives.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

EASY BAKED POTATO SOUP

Steps:

• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings., Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. , Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.

POTATO LEEK SOUP RECIPE BY TASTY

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!

BAKED POTATO, LEEK AND CHEESE SOUP

Steps:

• Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
• Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
• Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
• Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
• Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
• Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
• Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
• Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON

Steps:

• Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
• *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

CREAMY POTATO LEEK SOUP

Steps:

• Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes.
• Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks.
• Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.