Creamy Potato And Leek Soup Recipes

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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 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 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

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

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 LEEK AND POTATO SOUP



Creamy Leek and Potato Soup image

This creamy soup loaded with chicken, potatoes & leeks, made in slow cooker - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 8

Number Of Ingredients 8

6 medium leeks (2 pounds), thinly sliced
4 medium potatoes (1 1/2 pounds), cut into 1/2-inch cubes
2 cans (14 1/2 ounces each) ready-to-serve chicken or vegetable broth
1/4 cup margarine or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
Chopped fresh chives, if desired

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 setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
  • Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
  • Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg

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 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

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)



Potato and Leek Soup (Creamy but No Cream!) image

Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 -3 tablespoons olive oil
2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth or 6 cups vegetable broth
1 1/4 lbs red potatoes, peeled and cubed
1 teaspoon dried thyme
1/2 teaspoon chili powder

Steps:

  • Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
  • In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
  • Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

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 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

CHUNKY POTATO LEEK SOUP



Chunky Potato Leek Soup image

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

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 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.

POTATO LEEK SOUP



Potato Leek Soup image

Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter
6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
8 medium russet potatoes, peeled and thinly sliced
1 tablespoon coarse salt
5 cups store-bought low-sodium chicken broth
2 cups half-and-half
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground white pepper
Chopped fresh chives, for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
  • Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.
  • Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.

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2015-01-07 The first recipe for potato leek soup is the most involved, and it'll make just about the tastiest potato leek soup you've ever had. Light, creamy, packed with flavor, and soul-satisfyingly delicious. The second takes a fraction of the time and produces a soup with very similar flavor, but a slightly inferior texture. It's still something I'd happily serve to dinner guests …
From seriouseats.com


HOW TO MAKE CREAMY LEEK AND POTATO SOUP - THE SIMPLER KITCHEN
Carefully clean and prepare the leeks. Add the oil to a large saucepan or soup pot and using a medium heat – saute the vegetables. Stir to prevent anything sticking to the bottom. Do this for about 15 minutes. Add the stock and stir briefly. Allow everything to …
From thesimplerkitchen.com


CREAMY LEEK AND POTATO SOUP | EASY WEEKNIGHT RECIPES
2022-01-26 Melt the butter in a soup pot set over medium heat. I use a 5-quart Dutch oven. Add in the olive oil. Add in the sliced leek; season with salt and pepper, and saute for about 6 minutes, or until softened. Stir frequently. Stir in the garlic and cook for 15 seconds. Stir in the cubed potatoes; cook for 20 seconds.
From easyweeknightrecipes.com


CREAMY POTATO LEEK SOUP | LINDSEY EATS
2021-03-09 Instructions. In a dutch oven or pot, heat a drizzle of olive oil. Toss in and sweat your garlic and onions for 2-3 minutes. Next add in your potatoes, leeks, plant butter and thyme. Stir well until all combined. Then, add in your vegetable broth, sherry vinegar and a sprinkle of sugar.
From lindseyeatsla.com


RUSTIC POTATO LEEK SOUP RECIPE - GIMME SOME OVEN
2020-12-09 Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently. Add the potatoes and broth. Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine. Simmer.
From gimmesomeoven.com


CREAMY LEEK AND POTATO SOUP | EMERILS.COM
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.
From emerils.com


THE BEST CREAM OF POTATO AND LEEK SOUP - KITCHEN DIVAS
2021-04-28 Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium-low, cover, simmer, and cook until potatoes are fork tender, approximately 15 minutes. Discard bay leaves. Puree with a handheld immersion blender, or in batches, in a food processor or blender.
From kitchendivas.com


ULTIMATE CREAMY POTATO AND LEEK SOUP (VIDEO)
2020-11-08 Cover with a lid and cook on medium-high for about 3 minutes taking care not to let it catch on the bottom or boil over. After the 3 minutes are up turn off the heat. Remove the bay leaves. Blend in a high-speed blender taking care not to let the steam build up inside the jug which could lead to hot soup everywhere.
From pantsdownapronson.com


POTATO LEEK SOUP RECIPE - LOVE AND LEMONS
2021-03-21 Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard.
From loveandlemons.com


CREAM OF POTATO AND LEEK SOUP MADE WITH GARLIC, VEGETABLE BROTH ...
Directions. In a large pot heat butter with leeks and garlic, sweat on medium low heat until translucent but not browned, about 5 minutes. Add potatoes, broth and bouquet garni and simmer, uncovered for 17- 20 minutes or until potato is very tender. Remove bouquet garni and discard. In a blender, purée soup or with immersion blender, until ...
From more.ctv.ca


CREAMY LEEK AND POTATO SOUP | CANADIAN LIVING
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


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