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Creamy Leek And Gouda Soup

CREAMY LEEK AND GOUDA SOUP

this is a creamy delectable soup worthy of home and company!

Time: 55 minutes

Steps:

  • in a large saucepan , melt butter and cook leeks , mushrooms , onion and garlic over medium heat for 5 minutes or until soft
  • remove from heat
  • sprinkle vegetables with flour and stir in
  • gradually stir in broth and water
  • cook over medium heat , stirring constantly , until mixture comes to a boil and thickens
  • reduce heat and simmer , covered , for 15 minutes or until vegetables are tender
  • in several batches , pour soup into blender jar , cover and blend at high speed until vegetables are pured and smooth
  • add salt and pepper
  • ladle soup into 6 ovenproof soup bowls
  • top each bowl with 3 pieces of toast and 1 / 3 cup cheese
  • broil under preheated broiler until cheese is melted and slightly browned , about 4 minutes
  • serve immediately


creamy leek and gouda soup image

Number Of Ingredients: 11

Ingredients:

  1. butter
  2. leeks
  3. mushrooms
  4. onion
  5. garlic
  6. all-purpose flour
  7. condensed chicken broth
  8. water
  9. rye bread
  10. gouda cheese
  11. salt and pepper


CREAMY LEEK AND GOUDA SOUP

Make and share this Creamy Leek and Gouda Soup recipe from Food.com.

Recipe From food.com

Provided by TishT

Time 55m

Yield 6 serving(s)

Steps:

  • In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
  • Remove from heat.
  • Sprinkle vegetables with flour and stir in.
  • Gradually stir in broth and water.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
  • Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
  • In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth.
  • Add salt and pepper.
  • Ladle soup into 6 ovenproof soup bowls.
  • Top each bowl with 3 pieces of toast and 1/3 cup cheese.
  • Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
  • Serve immediately.


Creamy Leek and Gouda Soup image

Number Of Ingredients: 11

Ingredients:

  • 1/4 cup butter
  • 2 cups leeks, thinly sliced (white part only)
  • 1 cup brown mushrooms or 1 cup white mushroom, chopped
  • 1 large onion, halved and thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 2 (10 ounce) cans condensed chicken broth or 2 (10 ounce) cans beef broth
  • 2 1/2 cups water
  • 6 slices rye bread, toasted,cut into thirds
  • 2 cups gouda cheese or 2 cups edam cheese, shredded
  • salt and pepper, to taste


CREAM OF LEEK SOUP WITH ONIONS

Despite all of the onions, this soup is very mild, and sort of sweet, because of the leeks. The smoked gouda cheese is optional (I've already skipped it totally because I had none, or used sharp cheddar or Swiss instead), but the smokey flavor of the cheese goes well with the sweetness of the leeks.

Recipe From food.com

Provided by Parsley

Time 30m

Yield 5 serving(s)

Steps:

  • In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
  • Stir in flour; mix well.
  • Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
  • Stir in half and half and optional cheese, if using it. Heat through.
  • Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
  • Return to hot pot. Serve.


Cream of Leek Soup With Onions image

Number Of Ingredients: 13

Ingredients:

  • 1/4 cup butter
  • 3 large leeks, diced (white and light green parts)
  • 1 cup chopped vidalia onion (or other white onion)
  • 6 green onions, chopped (white and light green parts)
  • 1/3 cup flour
  • 3 cups vegetable broth (or chicken broth)
  • 1/4 cup white wine
  • 1/8 teaspoon thyme
  • 1/8 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • salt, to taste
  • 1 cup half-and-half (or heavy cream or light cream)
  • 1/2 cup shredded smoked gouda cheese


CREAMY LEEK SOUP

A pressure cooker makes quick work of prep time for this rich soup. Garnish with bacon bits or fresh-picked snippets of chives and thyme for fall flavor.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 8 servings (2 quarts).

Steps:

  • In a pressure cooker, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute leeks and onion until tender. Add potatoes and broth. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Uncover; cool soup slightly. In a blender, process soup in batches until smooth. return all to the pan. Add cream and parsley; heat through over medium-low heat (do not boil). Season with salt and pepper. Garnish with bacon.


Creamy Leek Soup image

Number Of Ingredients: 8

Ingredients:

  • 4 bacon strips, diced
  • 3 medium leeks (white portion only), sliced
  • 1 medium onion, chopped
  • 4 large potatoes, peeled and sliced
  • 4 cups chicken broth
  • 2 cups half-and-half cream
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste


CREAMY LEEK SOUP

Recipe From epicurious.com

Yield Makes 6 (first course) servings with leftovers

Steps:

  • Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  • Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  • Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
  • Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
  • Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
  • Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.


Creamy Leek Soup image

Number Of Ingredients: 15

Ingredients:

  • 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 1 small boiling potato (6 ounces)
  • 1/2 cup dry white wine
  • 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
  • 3 cups water
  • 1 Turkish bay leaf or 1/2 California
  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup chilled heavy cream


CREAMY POTATO AND LEEK SOUP

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

Recipe From allrecipes.com

Provided by Mama2ME

Time 1h

Yield 8

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.


Creamy Potato and Leek Soup image

Number Of Ingredients: 10

Ingredients:

  • 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


GOLDEN GOUDA MUSHROOM SOUP

Here's a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what's to come. -Charlotte Rogers, Virginia Beach, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6 servings.

Steps:

  • In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.


Golden Gouda Mushroom Soup image

Number Of Ingredients: 11

Ingredients:

  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 1 carton (32 ounces) chicken broth
  • 1/2 cup sherry or additional chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 pound sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 2 cups shredded smoked Gouda cheese
  • Chives and smoked paprika


POTATO-LEEK SOUP WITH CHEESE

Recipe From epicurious.com

Provided by Julia Shure

Yield Makes 8 first-course or 4 main-course servings

Steps:

  • Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
  • Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.


Potato-Leek Soup with Cheese image

Number Of Ingredients: 12

Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 1 large leek (white and pale green parts only), thinly sliced
  • 1 large garlic clove, minced
  • 4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
  • 2 large carrots, peeled, cut into 1/2-inch pieces
  • 4 cups low-salt chicken broth
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried
  • 3/4 cup milk
  • 4 ounces cream cheese
  • 1 cup grated sharp cheddar cheese (about 3 ounces)
  • Chopped fresh parsley (optional)
  • Additional grated sharp cheddar cheese (optional)


CREAM OF LEEK AND POTATO SOUP

Recipe From foodnetwork.com

Provided by Food Network

Time 50m

Yield 6 servings

Steps:

  • In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
  • Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.


Cream of Leek and Potato Soup image

Number Of Ingredients: 7

Ingredients:

  • 3 cups sliced leeks, white and tender green parts
  • 3 cups peeled and roughly chopped baking potatoes, like russets
  • 6 cups water
  • 11/2 teaspoons salt
  • 1/2 cup heavy cream
  • 1/2 cup creme fraiche or sour cream
  • 1/3 cup minced chives or parsley


CREAMY LEEK AND PARSNIP SOUP

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Recipe From cooking.nytimes.com

Provided by David Tanis

Time 25m

Yield 4 to 6 servings

Steps:

  • Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
  • Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
  • Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
  • With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
  • Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.


Creamy Leek and Parsnip Soup image

Number Of Ingredients: 10

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
  • 6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
  • 2 teaspoons kosher salt
  • Black pepper
  • 1 bay leaf
  • 1 teaspoon ground turmeric
  • 4 garlic cloves, minced
  • 6 cups water, chicken broth or vegetable broth
  • Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)


CREAMY LEEK AND SPINACH SOUP

Creamy leek, spinach, and ham soup. Serve with a nice bread.

Recipe From allrecipes.com

Provided by Kim Playfair

Time 40m

Yield 12

Steps:

  • Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
  • Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
  • Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.


Creamy Leek and Spinach Soup image

Number Of Ingredients: 10

Ingredients:

  • 2 ½ tablespoons butter
  • 1 leek (white part only), chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 6 tablespoons all-purpose flour
  • 9 cups chicken broth
  • 2 cups cubed fully cooked ham
  • 1 ham bone
  • 2 cups plain yogurt
  • 2 egg yolks
  • 1 pinch salt and ground black pepper to taste


CONFIT LEEKS WITH LENTILS, LEMON AND CREAM

Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.

Recipe From cooking.nytimes.com

Provided by Yotam Ottolenghi

Time 2h

Yield 4 servings

Steps:



Confit Leeks With Lentils, Lemon and Cream image

Number Of Ingredients: 12

Ingredients:

  • 5 medium leeks (about 2 1/2 pounds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)
  • 10 garlic cloves, peeled
  • 10 fresh thyme sprigs
  • Kosher salt and black pepper
  • 3/4 cup plus 2 tablespoons/200 milliliters extra-virgin olive oil
  • 3/4 cup/150 grams dried French (Le Puy) lentils, washed
  • 1/3 cup plus 1 tablespoon/100 milliliters heavy cream (double cream)
  • 2 1/4 teaspoons Dijon mustard
  • 5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)
  • 3 tablespoons roughly chopped parsley leaves
  • 3 tablespoons roughly chopped fresh dill leaves
  • 3 tablespoons roughly chopped fresh tarragon leaves


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