Leek And Yukon Gold Potato Bisque Recipes

POTATO LEEK SOUP III

Steps:

• In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
• Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

POTATO-LEEK BISQUE

Steps:

• In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
• Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

LOADED POTATO SOUP

Steps:

• Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
• Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
• Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
• Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
• Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
• Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

LEEK AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

CARAMELIZED LEEK AND YUKON GOLD BISQUE

Steps:

• Preheat oven to 300° F.
• Cut the top off garlic head and place in a small, ovenproof ramekin. Drizzle with a small amount of olive oil and cover ramekin loosely with foil. Bake for 1 hour or until garlic is very soft.
• Meanwhile, in a heavy pot, melt butter over medium heat and cook leeks with herbes de Provence for 12 to 15 minutes, or until leeks are soft and golden. Pour wine into the pot and reduce until most of the liquid is evaporated. Pour chicken or vegetable broth into the pot. Add diced potatoes and simmer for 30 minutes or until potatoes fall apart. Squeeze roasted garlic cloves into soup.
• Puree soup using an immersion blender, food processor or stand blender. Add crème fraîche and simmer for a few minutes. Season with salt and pepper.
• Serve with the Carrot-Horseradish Cream.

LEEK AND YUKON GOLD POTATO BISQUE

Steps:

• Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes. Add the half and half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes. Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.