Classic Potato Leek Soup Recipes Recipe For Banana

MAKE THIS CLASSIC POTATO-LEEK SOUP IN 35 MINUTES

Steps:

• Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.
• Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
• Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes. Garnish with thyme, chives, and a drizzle of olive oil, if you'd like.

CLASSIC LEEK AND POTATO SOUP

Steps:

• Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
• Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
• Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
• Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
• Will keep for 2-3 days in the fridge, and freezes well.

POTATO LEEK SOUP

Steps:

• Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
• Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
• Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
• Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

CLASSIC LEEK AND POTATO SOUP

Steps:

• Melt 2 Tbsp butter in a large pot over medium-high heat. Add the leek and onion and sauté lightly until they are translucent.
• Add the potatoes, stock, and spices. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 15 minutes.
• Remove from the heat, cool a little, then process in a blender until smooth (or blend with an immersion blender. It's tidier and simpler, but might not puree as silky smooth).
• Return soup to pot and return to heat. Add the cream and remaining Tbsp of butter, stirring until the butter is melted. Taste and add salt and pepper as needed.
• Serve with a sprinkle of chives if you like (They, too, should still be kicking around in your garden. Gotta love those alliums!).

CLASSIC POTATO LEEK SOUP

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.