Leek And Potato Soup With Beef Broth Recipes

POTATO LEEK SOUP

Steps:

• In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
• Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
• Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.

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.

LEEK AND POTATO SOUP WITH BEEF BROTH

Steps:

• Saute Mushrooms and Garlic in olive oil and butter until juices release from mushrooms. Strain juice from mushrooms and reserve.
• Cube potatos and place in stock pot on medium heat. Add all Beef Broth and Chopped Leeks and bring to a boil.
• Add Mushrooms and continue to boil. Meanwhile, place juice from mushrooms in skillet (preferably not iron) on medium heat and stir in flour until it becomes a thick paste. Gradually stir in milk until paste is incorporated. Gradually increase heat until you get a boil and KEEP STIRING then reduce heat to medium-low and stir until thickened.
• Add the gravy you just made to the stock pot and reduce heat to simmer. Let simmer, stirring occasionally 15 minutes or until potatos are tender.
• Serve hot, makes 6 servings.