Creamy Leek Potato Soup Cooks Illustrated Recipes Meatloaf

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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

CREAM OF LEEK AND POTATO SOUP



Cream of Leek and Potato Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

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

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.

CREAMY LEEK SOUP



Creamy Leek Soup image

I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
4 garlic cloves, minced
7 cups chicken stock, vegetable stock or water
1/2 cup basmati rice
1 bay leaf
Salt and freshly ground pepper
Pinch of cayenne (optional)
1/2 cup milk, plain yogurt or a combination of milk and creme fraiche
Chopped chives and/or croutons

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
  • Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

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!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

CREAMY POTATO, CARROT, AND LEEK SOUP



Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

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

Time 1h5m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

Steps:

  • Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
  • Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  • Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

CREAMY POTATO LEEK SOUP



Creamy Potato Leek Soup image

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

Provided by Lorraine

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Bring broth to a boil and reduce to medium.
  • Add leeks, potatoes, and onion.
  • Simmer, covered, 25-30 minutes.
  • Add seasonings and cream.
  • Simmer 5 minutes more.
  • Slightly mash with a potatoe masher to desired consistency.
  • Serve with salad and crusty bread.
  • A snap to make, but tastes gourmet!

CREAMY POTATO LEEK SOUP II



Creamy Potato Leek Soup II image

Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.

Provided by ANABANANA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 5

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

Steps:

  • In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
  • When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g

CREAMY LEEK-POTATO SOUP(COOK'S ILLUSTRATED)



Creamy Leek-Potato Soup(Cook's Illustrated) image

Don't fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot. Use the lowest setting on your toaster to dry out the bread without over-browning it.

Provided by Coppercloud

Categories     Onions

Time 1h

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 15

3 -4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin, dark green parts halved, was (about 4 cups)
2 cups low sodium chicken broth or 2 cups vegetable broth
2 cups water
4 tablespoons unsalted butter (1/2 stick)
1 medium onion, chopped medium (about 1 cup)
table salt
1 small russet potato, peeled, halved lengthwise, and cut into 1/4-inch slices (about 6 ounces)
1 bay leaf
1 sprig fresh thyme (4-inch) or 1 sprig fresh tarragon (4-inch)
1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces
ground black pepper
1 medium leek, white and light-green parts halved lengthwise, washed, dried, and sliced into very thin 2-inch strip
2 tablespoons unbleached all-purpose flour
table salt & fresh ground pepper
1/2 cup olive oil

Steps:

  • Soup: Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
  • 2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
  • 3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
  • 4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Note: Don't fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot.
  • 5. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish.
  • Fried Leeks: Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel-lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks.

CREAMY LEEK AND POTATO SOUP



Creamy Leek and Potato Soup image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
3 cups sliced leeks, white and green parts
1 teaspoon minced garlic
6 cups chicken stock
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and white pepper
1/3 cup chopped fresh parsley
4 to 6 tablespoons soft herbed cheese (like Boursin)

Steps:

  • In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
  • Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.

CREAMY LEEK AND POTATO SOUP



Creamy Leek and Potato Soup image

Leeks can have sand in them, the best way t make sure all sand is gone, is to cut the leek lengthwise, almost to the root end. Then rinse under cool water and fan the leaves. This soup can be served warm or chilled. I personally like it warm.

Provided by KittyKitty

Categories     Potato

Time 10h50m

Yield 8 serving(s)

Number Of Ingredients 8

6 medium leeks, thinly sliced
4 medium potatoes, cut into 1/2 inch cubes
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1/4 cup margarine or 1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
chopped fresh chives, to garnish

Steps:

  • Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker.
  • Cover and cook on low heat 8-10 hours or until vegetables are tender.
  • Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half.
  • Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.

Nutrition Facts : Calories 230.6, Fat 10.1, SaturatedFat 3.6, Cholesterol 11.2, Sodium 582.3, Carbohydrate 29.9, Fiber 3.6, Sugar 3.8, Protein 6.3

CREAMY POTATO LEEK SOUP



Creamy Potato Leek Soup image

This no-drain, fast, and yummy recipe for potato leek soup is creamy and resembles baked potato soup in its texture and cheesy goodness, but sneaks in some leeks. Serve hot, topped with green onion, bacon bits, and/or shredded Cheddar to your liking. Using the butter or yellow potatoes makes a difference in this recipe.

Provided by Jayna Cox

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 12

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, diced
3 leeks (white part only), chopped
2 pounds yellow potatoes, peeled and cut into cubes
¼ pound processed cheese food (such as Velveeta ®), cut into cubes
1 cup dry potato flakes
kosher salt to taste
1 pinch ground white pepper, or to taste

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.

Nutrition Facts : Calories 142.6 calories, Carbohydrate 21.7 g, Cholesterol 6.1 mg, Fat 4.7 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 138.3 mg, Sugar 1.4 g

CREAMY LEEK AND POTATO SOUP



Creamy Leek and Potato Soup image

This is a fantastic soup recipe...very simple but elegant. The recipe is from Simply French, the cuisine of Joel Robuchon. The soup is very creamy even though you add a touch of cream at the end.

Provided by AmyZoe

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs small boiling potatoes, such as Red Bliss
2 leeks, white and tender green parts
3 tablespoons unsalted butter
1 1/2 quarts water
sea salt
1 tablespoon heavy cream
fresh flat leaf parsley, snipped with a scissor or chervil, leaves snipped with a scissor
fresh ground white pepper (to garnish)

Steps:

  • Peel, quarter, rinse, and drain the potatoes. Set aside.
  • Trim the leeks at the root. Split them lengthwise for easier cleaning.
  • Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
  • When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
  • In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
  • Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
  • Add the water. Salt the water and add the potatoes.
  • Cover and simmer gently for 35 minutes.
  • With a food processor, blender, or immersion mixer, process the soup until smooth.
  • Return the soup to the pot, increase the heat to high, and bring to a boil.
  • Skim any impurities that may rise to the surface.
  • Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
  • To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
  • Serve immediately, allowing guests to season with pepper to taste.

Nutrition Facts : Calories 264.6, Fat 10.3, SaturatedFat 6.4, Cholesterol 28, Sodium 25.4, Carbohydrate 40.7, Fiber 3.9, Sugar 3.2, Protein 4

CREAMY POTATO AND LEEK SOUP



Creamy potato and leek soup image

A great wintery soup full of creamy goodness :)

Provided by mentalmeggy

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
  • Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
  • Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
  • Return the pan to the heat. Stir in the cream and heat through.
  • Serve piping hot with bread and butter.

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2008-10-27 In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary.
From canadianliving.com


CREAMY POTATO & LEEK SOUP - BROWN EYED BAKER
2011-10-25 Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil.
From browneyedbaker.com


CREAMY LEEK AND POTATO SOUP - RECIPE | COOKS.COM
CREAMY LEEK AND POTATO SOUP : 2 lg. leeks, thinly sliced 6 med. potatoes, diced 4 c. chicken broth 1 tsp. salt 1 c. sour cream 2 c. milk 1 tbsp. chives. In large saucepan, combine leeks, potatoes, chicken broth, and salt. Bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Puree mixture in blender or food processor. Return to saucepan. Stir …
From cooks.com


EASY CREAMY POTATO LEEK SOUP - CANADIAN BUDGET BINDER
2017-02-05 Wash leeks thoroughly and chop into small pieces. Place in cold water and rinse through again. In a large saucepan place the butter and oil and wait until butter has melted.
From canadianbudgetbinder.com


LEEK AND POTATO SOUP - RECIPETIN EATS
2020-03-11 Instructions. Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet. Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
From recipetineats.com


LEEK AND POTATO SOUP - TASTES BETTER FROM SCRATCH
2020-02-06 Stir in cream. Slow Cooker: Saute bacon in butter. Add leeks and cook until tender. Deglaze pan with wine, if using. Add everything to slow cooker along with potatoes, stock, thyme, bay leaves and salt and pepper. Cook on low for 6-8 hours or high for 3-5 hours, until potatoes are tender. Stir in cream.
From tastesbetterfromscratch.com


CREAMY POTATO LEEK SOUP - THE IRON SKILLET DIARIES
2020-01-29 Instructions. Slice your leeks and set them to soak. In the bottom of a thick-bottomed soup pot fry 4-5 slices of bacon. Once crispy, remove the slices and set aside for a garnish leaving the grease in the bottom of the pot. Add a tablespoon of butter and the minced garlic. Sautee for a minute over medium heat.
From ironskilletdiaries.com


POTATO-LEEK SOUP RECIPE | MYRECIPES
65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More
From myrecipes.com


POTATO LEEK SOUP - RECIPE | COOKS.COM
This is from Finland. Peel and dice potatoes. Cut leeks into strips. Simmer meat stock and add potatoes. Cook for 15 minutes. Add leeks and simmer 5 minutes. Add salt and pepper to taste. Remove one cup of broth, to this add egg yolks and cream. Slowly add this mixture to the soup.
From cooks.com


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