POTATO, LEEK AND STILTON SOUP
Why not try this warm, filling and easy-to-make potato, leek and stilton soup recipe for days when you're feeling the cold.
Provided by delicious. magazine
Categories Soup recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
- Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper. Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.
- Stir the cream and stilton into the hot soup, then discard the bay leaves. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary.
- Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve.
Nutrition Facts : Calories 207kcals, Fat 14.3g (9.1g saturated), Protein 8.3g, Carbohydrate 11.4g (3.7g sugars)
LEEK POTATO SOUP
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
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
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
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
LIGHT POTATO AND LEEK SOUP
Delicious and light blend of potatoes and leeks in a vegetarian broth.
Provided by jenPT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
- Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
- Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 48.4 g, Cholesterol 16.8 mg, Fat 7 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 458 mg, Sugar 8.5 g
LEEK, POTATO AND STILTON SOUP
Make and share this Leek, Potato and Stilton Soup recipe from Food.com.
Provided by English_Rose
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
- Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
- Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
- Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.
Nutrition Facts : Calories 236.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 25.2, Sodium 204.4, Carbohydrate 34.4, Fiber 4.2, Sugar 3.5, Protein 7.1
CREAM OF LEEK SOUP WITH STILTON
This recipe is from the R.S.V.P. section of a September 1978 issue of Bon Apetit magazine. The recipe is from Fenton's restaurant in Toranto. The addition of the Stilton cheese makes a delicious and unusual soup.
Provided by Leslie in Texas
Categories Low Protein
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in 2-quart saucepan.
- Add shallots and leeks, cover and cook over medium heat until translucent.
- Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
- Place in blender or food processor and puree; return to 2 quart pan.
- In 1 quart saucepan, bring cream to a gentle boil over medium heat.
- Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
- Add to leak-potato mixture and bring to a boil.
- Add nutmeg, then salt, pepper, and lemon juice to taste.
- Pour into individual bowls and top with crumbled Stilton cheese.
Nutrition Facts : Calories 470.4, Fat 41.6, SaturatedFat 25.4, Cholesterol 144.1, Sodium 434, Carbohydrate 17.1, Fiber 1.2, Sugar 4, Protein 9
LEEK AND STILTON SOUP WITH PORT
Steps:
- In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.
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