Leek Potato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO LEEK SOUP



Potato Leek Soup image

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Provided by Jennifer Segal

Categories     Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

Steps:

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

EASY LEEK AND POTATO SOUP



Easy Leek and Potato Soup image

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Provided by tellytubby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
  • Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

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

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

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

LEEK POTATO SOUP



Leek Potato Soup image

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

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

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



Potato Leek Soup image

For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

Steps:

  • Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
  • Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

CREAM OF LEEK AND POTATO SOUP



Cream of Leek and Potato Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley

Steps:

  • In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
  • Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

ROASTED POTATO LEEK SOUP



Roasted Potato Leek Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  • In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
  • When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

LEEK AND POTATO SOUP



Leek and Potato Soup image

Provided by Pierre Franey

Categories     soups and stews

Time 40m

Yield 4 - 6 servings

Number Of Ingredients 8

2 large leeks
1 pound medium potatoes, like yellow gold, Washington or Idaho
4 tablespoons butter
1 cup finely chopped onions
3 cups fresh or canned chicken stock
2 cups water
1 bay leaf
Salt and freshly ground pepper to taste

Steps:

  • Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-inch pieces.
  • Peel the potatoes and cut them into 1/4-inch cubes (about 2 cups).
  • Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown.
  • Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.
  • Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 822 milligrams, Sugar 4 grams, TransFat 0 grams

LEEK & POTATO SOUP



Leek & potato soup image

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg

Provided by Good Food team

Categories     Dinner, Soup

Time 45m

Number Of Ingredients 10

50g butter
450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1.5-2pts light chicken or vegetable stock
142ml carton whipping cream
125ml full-fat milk
the white part of 1 leek
a small knob of butter
finely chopped chives

Steps:

  • Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

CHUNKY POTATO LEEK SOUP



Chunky Potato Leek Soup image

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

LEEK AND POTATO SOUP



Leek and Potato Soup image

Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.

Provided by dave yonathan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 9

3 tablespoons salted butter
3 large leeks (white and pale green parts only), chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 medium Yukon Gold potatoes, peeled and cubed
1 (32 ounce) carton no-salt-added vegetable broth
2 cups water
1 cup heavy cream, or to taste
4 teaspoons salt, or to taste

Steps:

  • Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
  • Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 20 g, Cholesterol 52.2 mg, Fat 15.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 9.6 g, Sodium 1332.1 mg, Sugar 2.9 g

GOLDEN LEEK AND POTATO SOUP



Golden Leek and Potato Soup image

Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)

Steps:

  • Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
  • Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
  • Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
  • Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams

REAL POTATO LEEK SOUP



Real Potato Leek Soup image

This soup can be made even better with the addition of crumbled bacon.

Provided by Ashley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

18 small red new potatoes
6 cups chicken broth
3 leeks, chopped
3 tablespoons butter
2 cups milk
salt and pepper to taste

Steps:

  • Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
  • When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 77.6 g, Cholesterol 20.1 mg, Fat 6.3 g, Fiber 6.8 g, Protein 9.7 g, SaturatedFat 3.6 g, Sodium 796.1 mg, Sugar 8.4 g

LEEK AND POTATO SOUP



Leek and Potato Soup image

This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

Categories     Soup/Stew     Food Processor     Onion     Potato     Leek     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 5

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
  • Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

POTATO-LEEK SOUP



Potato-Leek Soup image

This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1-1/2 cups sliced leeks (white portion only)
1/2 cup butter, divided
5 cups cubed peeled potatoes
1-1/3 cups chopped carrots
3/4 cup chopped celery
1 teaspoon salt, divided
2 cups water
4 tablespoons all-purpose flour
1/4 teaspoon pepper
4 cups 2% milk
2 chicken bouillon cubes
Chopped chives, optional

Steps:

  • In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.

Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

POTATO LEEK SOUP



Potato Leek Soup image

This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

2 dried bay leaves
6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
  • Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
  • Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

POTATO LEEK SOUP



Potato Leek Soup image

Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter
6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
8 medium russet potatoes, peeled and thinly sliced
1 tablespoon coarse salt
5 cups store-bought low-sodium chicken broth
2 cups half-and-half
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground white pepper
Chopped fresh chives, for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
  • Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.
  • Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.

More about "leek potato soup recipes"

POTATO LEEK SOUP - EASY SLOW COOKER RECIPE | KITCHN
2020-02-03 Instructions. Place the potatoes, leeks, broth, butter, salt, thyme, and pepper in a 3- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until potatoes are very tender, about 8 hours. Blend the soup with an immersion blender until smooth. (Alternatively, transfer the vegetables, in batches, to a stand blender.
From thekitchn.com


LEEK AND POTATO SOUP - NICKY'S KITCHEN SANCTUARY
2020-10-22 Add the onion and leeks and cook for 5-7 minutes, stirring often until softened. Add the garlic, salt, celery salt and pepper and cook for a further minute. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to …
From kitchensanctuary.com


10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
2022-02-10 View Recipe. this link opens in a new tab. Make these flavorful latkes with just six ingredients: potatoes, leeks, eggs, flaxseed meal, salt, and Parmesan cheese. Recipe creator Michael Zick Doherty suggests serving with a dollop of sour cream. 1 of 11.
From allrecipes.com


POTATO AND LEEK SOUP - CLOSET COOKING
2 days ago salt and pepper to taste. directions. Melt the butter in a large saucepan over medium heat, add the onion and leeks and cook until tender, about 7-10 minutes. Add the potatoes and broth, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes. Optionally puree some or all of the soup.
From closetcooking.com


POTATO LEEK SOUP RECIPE - SIMPLY RECIPES
2022-05-04 Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to …
From simplyrecipes.com


LEEK AND POTATO SOUP | RECIPETIN EATS
2020-03-11 Instructions. Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet. Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
From recipetineats.com


IRISH LEEK & POTATO SOUP RECIPE - THE DELICIOUS SPOON
2020-03-13 Be sure not to let the leeks and onions brown and reduce heat as needed. Add 3 peeled and diced potatoes,1 tsp of fresh thyme and 4 cups of chicken broth. Simmer over medium heat for about 20 minutes or until potatoes are softened. Remove from heat add 3/4 tsp of salt and 1/2 tsp of black pepper or to taste.
From thedeliciousspoon.com


LEEK AND POTATO SOUP | CANADIAN LIVING
2006-11-21 In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes. Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
From canadianliving.com


LEEK AND POTATO SOUP WITH BACON - MY GORGEOUS RECIPES
2021-09-14 remove the bacon from the pan, and set it aside. in the same pan, add the chopped onion and leek, and cook for 3-4 minutes until they soften and soak up all the flavour left from the bacon. add the chopped garlic, potatoes and stock, and leave to cook with the lid on for 15 minutes until the potatoes are tender.
From mygorgeousrecipes.com


RUSTIC POTATO LEEK SOUP RECIPE - GIMME SOME OVEN
2020-12-09 Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently. Add the potatoes and broth. Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine. Simmer.
From gimmesomeoven.com


CLASSIC LEEK AND POTATO SOUP (VICHYSSOISE) RECIPE - THE SPRUCE …
2019-08-12 8 fresh leeks (trimmed, washed, and finely chopped; this can be done in a food processor) 2 sticks of celery (roughly chopped) 1 carrot (roughly chopped) 1 tablespoon light and mild olive oil. 2 large baking potatoes (peeled and diced) 1 1/2 liters/3 pints vegetable or chicken stock. 150 milliliters/1/4 pint single cream.
From thespruceeats.com


LEEK & POTATO SOUP - RECIPE - FINECOOKING
Add the leeks, onions, and salt, and then turn the heat to medium low. Add the thyme and bay leaf. Cook slowly, stirring occasionally, until the vegetables are slightly softened and a bit browned, 10 to 15 minutes. Add the saffron, cayenne, and garlic; cook, stirring, for 1 min. Add the potatoes and chicken broth.
From finecooking.com


BEST POTATO LEEK SOUP RECIPE - HOW TO MAKE POTATO LEEK SOUP
2021-12-27 Directions. 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.
From thepioneerwoman.com


HOMEMADE POTATO & LEEK SOUP RECIPE | WOOLWORTHS
Heat oil and butter in a saucepan over a medium heat. Add the leek and garlic and toss to coat. Reduce the heat to medium-low. Cook, covered, stirring occasionally, for 18-20 minutes or until soft. Add the potato, stock and water to the pan. Cover and bring to a …
From woolworths.com.au


LEEK AND POTATO SOUP RECIPE | GOOD FOOD
Method. Heat butter and oil in a large heavy-based pan. Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened. Add the stock and simmer, covered, for about 25 minutes or until potatoes are very tender. Remove the bay leaves and puree the soup until smooth.
From goodfood.com.au


POTATO LEEK SOUP RECIPE - LOVE AND LEMONS
2021-03-21 Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard.
From loveandlemons.com


EASY POTATO LEEK SOUP | THE LITTLE POTATO COMPANY
Place in a large bowl of water and wash thoroughly. Step 2 out of 6. Melt butter in a 3 to 4 quart Dutch oven or soup pot. Drain leeks and add to the melted butter. Saute for five minutes or until wilted, stirring occasionally. Step 3 out of 6. Add garlic, salt, parsley, thyme, and pepper and cook one minute. Step 4 out of 6.
From littlepotatoes.com


LEEK & POTATO SOUP RECIPE | JAMIE OLIVER RECIPES
Method. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and ...
From jamieoliver.com


BEST LEEK POTATO SOUP RECIPES | FOOD NETWORK CANADA
2015-05-13 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. Step 3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.
From foodnetwork.ca


POTATO LEEK SOUP - DOWNSHIFTOLOGY
2022-03-15 Heat the olive oil in a Dutch oven and sauté the leeks for 8 to 10 minutes, until they’re gently soft but not browned (if they start to brown and caramelize, reduce the heat). Then add the garlic and cook for another minute. Add the rest. Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock.
From downshiftology.com


GLUTEN-FREE POTATO LEEK SOUP WITH COLLAGEN
2020-12-18 This Gluten-Free Potato Leek Soup with Collagen makes a great dinner or lunch in the winter or a nice starter for a holiday meal.
From glutenfreeandmore.com


LEEK AND POTATO SOUP - TASTES BETTER FROM SCRATCH
2020-02-06 Stir in cream. Slow Cooker: Saute bacon in butter. Add leeks and cook until tender. Deglaze pan with wine, if using. Add everything to slow cooker along with potatoes, stock, thyme, bay leaves and salt and pepper. Cook on low for 6-8 hours or high for 3-5 hours, until potatoes are tender. Stir in cream.
From tastesbetterfromscratch.com


LEEK AND POTATO SOUP RECIPE - BBC FOOD
Method. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften. Add the vegetable stock and …
From bbc.co.uk


HAM, POTATO AND LEEK SOUP RECIPE - SIMPLY RECIPES
2022-03-02 2 tablespoons unsalted butter. 1 large or 2 small leeks to make 4 cups thinly sliced leeks, white and light green parts only (see How to Clean Leeks) 4 cups chicken broth. 2 large russet potatoes (about 1 pound), peeled, cut into 1/2-inch pieces. 1/2 teaspoon ground white pepper. 2 cups ham, diced. 1/4 to 1/2 cup cream, half-and-half, or ...
From simplyrecipes.com


CLASSIC POTATO LEEK SOUP - SKINNYTASTE
2018-10-02 Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.
From skinnytaste.com


RECIPE FOR POTATO LEEK SOUP SIMPLE - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 262540 › easy-leek-and-potato-soup. All information about healthy recipes and cooking tips
From therecipes.info


THE BEST POTATO-LEEK SOUP RECIPE - SERIOUS EATS
2015-01-07 The first recipe for potato leek soup is the most involved, and it'll make just about the tastiest potato leek soup you've ever had. Light, creamy, packed with flavor, and soul-satisfyingly delicious. The second takes a fraction of the time and produces a soup with very similar flavor, but a slightly inferior texture. It's still something I'd happily serve to dinner guests …
From seriouseats.com


LEEK & POTATO SOUP RECIPE | EATINGWELL
Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher. Step 3.
From eatingwell.com


POTATO LEEK SOUP ONCE UPON A CHEF : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


POTATO LEEK SOUP RECIPES | ALLRECIPES
1. Pumpkin, Sweet Potato, Leek and Coconut Milk Soup. Pumpkin, Sweet Potato, Leek and Coconut Milk Soup. Rating: 4.5 stars. 58. This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch. Potato, Leek, and Pea Soup.
From allrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #healthy     #5-ingredients-or-less     #soups-stews     #potatoes     #vegetables     #french     #easy     #european     #low-fat     #vegetarian     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #inexpensive     #low-in-something

Related Search