Hearty Leek Potato Soup Recipes

POTATO LEEK SOUP RECIPE BY TASTY

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!

LEEK POTATO SOUP

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.

HEARTY POTATO SOUP

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

HEARTY POTATO AND LEEK SOUP

Steps:

• Wash and sort the beans the night before. Place them in a pot and cover them with 2 inches of water. Let them soak overnight (or all day if you are preparing for dinner).
• Pour the soaking water off the beans and then add water to cover by at least 1 1/2 inches. Bring to a boil and cook for 30 minutes. Remove from heat and set aside.
• While the beans are cooking, trim the leaks and wash with cold water, being careful to wash away the dirt deep in the tops. Slice the leeks in half lengthwise and chop into 1 inch pieces.
• In a large stockpot melt the 6 tbsp butter and cook the leeks on medium-low heat until tender.
• Sprinkle the flour over the leeks. Cook for 2 minutes. Increase the heat to high and stir in the chicken stock.
• Add the potatoes, sliced sausage, cooked white beans, and creole seasoning. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes and beans are tender. Use a paper towel to absorb any grease from the sausages that has accumulated on the top of the stockpot. Season with salt and pepper to taste. (Taste first -- the sausage will add some salt to the soup) If desired, add the remaining stick of butter before serving. (I usually skip this).

HEARTY LEEK & POTATO SOUP

Steps:

• Peel and chop the potatoes into half inch cubes.
• Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic.
• In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
• Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft.
• Remove from the heat and blend thoroughly. Add the cream and stir well.
• You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.

HEARTY LEEK AND POTATO SOUP

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).