LEEK AND POTATO SOUP WITH SHRIMP AND CORN
A sweet and fragrant broth-based soup, seasoned with fresh thyme and finished with a touch of milk. Shrimp and corn add sweetness, and the broth can be easily adjusted for richness - use milk to keep it light, or cream to give it more of a chowder consistency.
Provided by angie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 6h35m
Yield 6
Number Of Ingredients 19
Steps:
- Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
- Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
- Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
- Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
- Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
- Cook on High for 4 hours; add corn and cook for 1 more hour.
- Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
- Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
- Mix cornstarch and 1 tablespoon water in a bowl until combined.
- Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
- Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 39.1 g, Cholesterol 74.5 mg, Fat 4.9 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 1.6 g, Sodium 306.3 mg, Sugar 5.3 g
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!
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
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 AND POTATO SOUP WITH SHRIMP
Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
- Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
- Stir in milk; add shrimp. Heat until soup just starts to simmer again.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 21.4 g, Cholesterol 130.8 mg, Fat 7.4 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 672.4 mg, Sugar 4.1 g
CREAMY POTATO LEEK SOUP
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
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
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
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-POTATO SOUP(COOK'S ILLUSTRATED)
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
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
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
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 AND LEEK SOUP
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.
CREAMY LEEK AND POTATO SOUP
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
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
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