Classic Potato Leek Soup Recipes Recipe For Lasagna

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POTATO LEEK SOUP



Potato Leek Soup image

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Provided by Gina

Categories     Dinner     Side Dish     Soup

Time 30m

Number Of Ingredients 8

4 medium leeks (dark green stems removed)
1/2 large white onion (chopped)
2 medium russet potatoes (peeled and cut into cubes)
1 tablespoon flour (use AP gluten free flour for GF)
1 tbsp butter
4 cups chicken stock (use vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper

Steps:

  • Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
  • In a medium soup pot, melt butter and add flour on low flame.
  • Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
  • Add chicken stock, leeks, onion, potatoes and bring to a boil.
  • Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
  • Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : ServingSize 1 -1/2 cup, Calories 133 kcal, Carbohydrate 23.5 g, Protein 4.5 g, Fat 2.5 g, SaturatedFat 1.5 g, Cholesterol 7 mg, Sodium 416 mg, Fiber 3 g, Sugar 5 g

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

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.

CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

Everyone need a fabulous potato and leek soup in their repertoire - well this is it!! The classic flavour is simple, yer wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on mutigrain bread.

Provided by Chef mariajane

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
3 leeks, white and light green parts only, thinly sliced
2 stalks celery, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and diced (baking or yellow-fleshed)
2 cups vegetable broth or 2 cups chicken broth, sodium-reduced
2 cups milk
2 tablespoons lemon juice, freshly squeezed

Steps:

  • In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
  • Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
  • Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
  • In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
  • Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
  • Stir in lemon juice and season to taste with salt and pepper.
  • COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.

Nutrition Facts : Calories 362.1, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 416.9, Carbohydrate 64.7, Fiber 7.6, Sugar 5.3, Protein 10.8

EASY LEEK AND POTATO SOUP



Easy Leek and Potato Soup image

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Provided by tellytubby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
  • Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g

CLASSIC LEEK AND POTATO SOUP



Classic Leek and Potato Soup image

A hearty soup,the great flavors make a wonderful combination, easy to make and easier to eat! - warms your right through on a wet and windy day.

Provided by JoyfulCook

Categories     Stocks

Time 1h

Yield 8 Bowls

Number Of Ingredients 6

2 tablespoons butter
2 large leeks
1 small onion
12 ounces potatoes
4 cups chicken stock
salt and pepper

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.

Nutrition Facts : Calories 118.5, Fat 4.4, SaturatedFat 2.2, Cholesterol 11.2, Sodium 204.3, Carbohydrate 15.6, Fiber 1.5, Sugar 3.5, Protein 4.3

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