Mexican Leek And Potato Soup Recipes

POTATO LEEK SOUP III

Potato Leek Soup III image

A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.

Provided by Julie

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

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.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 18.7 g, Cholesterol 145 mg, Fat 45.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 28.3 g, Sodium 673 mg, Sugar 0.8 g

CHIPOTLE LEEK AND POTATO SOUP

Chipotle Leek and Potato Soup image

A spicy version of this classic soup. The smokiness of the adobo sauce and the bite of the chile balance the savory flavors of the potato and cream. Cumin and white pepper finish off this cozy soup. Best enjoyed next to a fire with a glass of red wine. Serve piping hot topped with sour cream and croutons or cheese and onion rings!

Provided by Buffalo Winters

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

Time 1h39m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup butter
2 large leeks, white and light green parts, chopped, or more to taste
salt to taste
1 red bell pepper, diced
4 cloves garlic, minced, or more to taste
1 chipotle pepper in adobo, minced, or more to taste
1 pinch ground cumin, or to taste
1 pinch dried thyme, or to taste
white pepper to taste
4 cups vegetable broth
3 Yukon Gold potatoes, diced
½ cup milk
¼ cup heavy whipping cream

Steps:

Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.8 g, Cholesterol 53.3 mg, Fat 18.7 g, Fiber 6.8 g, Protein 7.4 g, SaturatedFat 11.2 g, Sodium 561.1 mg, Sugar 9.9 g

CREAMY POTATO AND LEEK SOUP

Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

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

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

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