Old Fashioned Potato Leek Soup Recipes

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

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

MAKE THIS CLASSIC POTATO-LEEK SOUP IN 35 MINUTES



Make This Classic Potato-Leek Soup in 35 Minutes image

Velvety and comforting, this weeknight-friendly riff on classic potato-leek soup will keep you warm all winter. Serve with a hearty winter salad for a tasty lunch or light supper. If you don't have an immersion blender, you can puree the soup in a regular blender, just remember to work in batches.

Provided by Cooking Light

Yield Serves 6

Number Of Ingredients 12

1 tablespoon olive oil
4 cups chopped leeks, white and light green parts only (about 2 large)
1 cup chopped white onion (1/2 of a large onion)
3 cloves of garlic, peeled and roughly chopped, about 1 Tbsp
5 cups low-sodium chicken stock
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 bay leaves
1 teaspoon fresh thyme, chopped
4 russet potatoes, peeled and cut up (2.5 lbs)
1/2 cup half and half
Optional: thyme, chives, and olive oil, for garnish

Steps:

  • Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.
  • Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
  • Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes. Garnish with thyme, chives, and a drizzle of olive oil, if you'd like.

Nutrition Facts : Calories 240, Carbohydrate 47 g, Fat 4.5 g, Fiber 4 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 350 mg, Sugar 5 g, UnsaturatedFat 2.8

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

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.

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.

OLD GERMAN POTATO SOUP



Old German Potato Soup image

The hearty root vegetable soup is great to serve to guests. It has a lovely (and tasty) garnish of sauteed musrooms, onions, and herbs. It's vegetarian, but you could easily add sliced sausages or diced ham to make it a complete meal for the carnivore. The recipe is from Dr. Oetker German Cooking Today cookbook.

Provided by PanNan

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs potatoes (floury type instead of waxy, a russet will work)
3 ounces celeriac (or substitute celery)
9 ounces carrots
1 onion
1 bay leaf
1 clove
3 tablespoons butter
7 cups vegetable stock
7 ounces leeks
1/2 cup heavy cream (or creme fraiche)
1 teaspoon marjoram leaves
1/4 teaspoon grated nutmeg
salt and pepper
7 ounces mixed mushrooms (preferably chanterelles)
1 onion
2 tablespoons butter
2 tablespoons chopped herbs (such as chives, parsley, or chervil, etc.)

Steps:

  • Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
  • Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
  • Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
  • Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
  • For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
  • Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
  • Note: to save time, make the garnish after adding the leek to the soup pot to save time.

Nutrition Facts : Calories 225.8, Fat 13, SaturatedFat 8.1, Cholesterol 39.5, Sodium 101.2, Carbohydrate 25.8, Fiber 3.9, Sugar 4.5, Protein 3.2

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

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.

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.

OLD FASHIONED LOVAGE AND POTATO SOUP



Old Fashioned Lovage and Potato Soup image

A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.

Provided by French Tart

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium onion, peeled and finely chopped
1 tablespoon olive oil
1 kg potato, scrubbed and cubed
1/2 liter good vegetable stock (adjust to give preferred consistency) or 1/2 liter chicken stock (adjust to give preferred consistency)
1/2 liter milk
5 tablespoons chopped lovage (retain small amount for garnish)
salt & pepper

Steps:

  • In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
  • Add the stock and milk, simmering until the potatoes are nearly tender.
  • When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
  • Check the seasoning and add salt and pepper to taste.
  • Return to the saucepan and heat through gently - do NOT allow the soup to boil.
  • Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
  • This travels very well in a thermos flask for a warming picnic soup.

Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5

DILLED POTATO-LEEK SOUP



Dilled Potato-Leek Soup image

"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3-3/4 cups.

Number Of Ingredients 12

1 cup sliced leeks (white portion only)
1 celery rib, chopped
1-1/2 teaspoons butter
2 cups chicken broth
1-1/2 cups cubed peeled Yukon Gold potatoes
1 large carrot, finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup buttermilk
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
Herb potato chips and finely shredded leeks, optional

Steps:

  • In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

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

More about "old fashioned potato leek soup recipes"

OLD-FASHIONED LEEK AND POTATO SOUP WITH IMPERIAL …
old-fashioned-leek-and-potato-soup-with-imperial image
2017-03-12 Set aside. Peel the potatoes and cut into 1/2 inch cubes. Put the diced potatoes in a large saucepan and cover with water. Put on the stove …
From ahundredyearsago.com
Servings 6
Total Time 45 mins
Estimated Reading Time 4 mins


STOVETOP POTATO SOUP RECIPE - THERESCIPES.INFO
Stovetop Potato Soup Recipe Stovetop Potato Soup Recipe Related Search › the best potato soup gimme some oven › recipe for potato soup with milk › easy potato soup recipe with milk › homemade potato soup Cheesy Potato Soup, Potage Creme De Fromage top www.yummly.com. butter, medium onion, celery, medium potatoes, all... See more result ›› …
From therecipes.info


10 BEST OLD FASHIONED POTATO SOUP RECIPES | YUMMLY
2022-06-07 Grumbire Suppe - Old Fashioned Potato Soup Food.com milk, onion, salt, milk, potatoes, egg, butter, flour, pepper and 1 more The Golden Lamb Inn's Old-Fashioned Potato Soup Food.com
From yummly.com


POTATO AND LEEK SOUP | READER'S DIGEST CANADA
Instructions. Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours. Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.
From readersdigest.ca


POTATO LEEK SOUP - JO COOKS
In a medium Dutch oven melt the butter over medium heat. Add the leeks and onion and cook for about 10 minutes until the leeks ore softened, but not browned, stirring occasionally. Add the broth, diced potatoes, bay leaf, salt and pepper. Increase …
From jocooks.com


20 POTATO SOUP RECIPES FOR WEIGHT LOSS THIS FALL — EAT THIS NOT …
2021-11-18 It's that time of year again – the crisp air just begging you to snuggle up with a blanket and serve a hot cup of steaming soup for a delicious, nourishing meal. There's no better way to warm up and satisfy your hunger than with a hearty potato soup. In fact, the second most searched for soup on Google Trends—after chicken soup—is potato ...
From azote.vhfdental.com


IRISH POTATO LEEK SOUP - ANALIDA'S ETHNIC SPOON
2020-03-08 Once they are soft add the chopped leeks. Stir those in and allow them to soften for about 10 minutes. Add the potato and black pepper then give them a stir to combine. Add the chicken broth and turn to high and bring to boil. Once the soup boils turn the heat to low, cover and cook until the potatoes are soft.
From ethnicspoon.com


POTATO LEEK SOUP RECIPES | ALLRECIPES
57. 2. Potato, Leek, and Pea Soup. 5. Once you make this, it becomes a family staple. Top with croutons and chopped green onion. Leek and Potato Soup with Shrimp and Corn. 5. Creamy Potato Leek Soup II.
From allrecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
2022-02-10 Potato Leek Latkes. View Recipe. 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.
From allrecipes.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


10 BEST OLD FASHIONED POTATO SOUP RECIPES | YUMMLY
2022-06-12 Gamjatang Pork. bay leaf, doenjang, black pepper, Yukon Gold potatoes, napa cabbage leaves and 19 more.
From yummly.com


AMISH OLD FASHIONED POTATO SOUP - LOAVES AND DISHES
2020-11-29 Instructions. In a large heavy stock pot add Chicken stock. Add potatoes, green onion, salt and pepper and bring to a boil. Boil until potatoes are fork tender. Remove about ½ of the potatoes with a slotted spoon or kitchen spider to a bowl.
From loavesanddishes.net


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


OLD FASHIONED CREAMY POTATO SOUP - RANCH STYLE KITCHEN
2020-05-18 Pour in warm milk, heavy cream, and chicken broth. Stir until combined. Add potatoes (that have been peeled and cubed) and bring to a boil. Turn heat down to medium-low and let simmer for 20-25 minutes. Make sure to stir occasionally, scraping the bottom of the pot, to avoid soup from sticking and scorching.
From ranchstylekitchen.com


OLD-FASHIONED POTATO LEEK SOUP - RECIPELION.COM
Instructions. In a large pot, heat olive oil over medium-high heat. Sauté onion and leek until softened. Add potatoes, salt, pepper, and water. Bring to a boil, reduce heat to low, and simmer for 20 to 30 minutes until the potatoes are tender. Remove from the heat.
From recipelion.com


OLD FASHIONED POTATO LEEK SOUP - THERESCIPES.INFO
Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl. Using a potato masher, mash the potatoes to a puree. Return the puree to the cooking water. Stir in the milk, cream, and remaining butter.
From therecipes.info


POTATO LEEK SOUP - THE STAY AT HOME CHEF
Melt butter in a large pot over medium heat. Add in leeks and season with 1 teaspoon salt. Saute leeks for about 10 minutes until soft, stirring frequently. Stir cornstarch into leek mixture until combined, about 30-60 seconds.. Slowly add in broth and stir to dissolve cornstarch mixture.
From thestayathomechef.com


RECIPE OLD FASHIONED LEEK AND POTATO SOUP - COOKINGBITES
2015-01-27 1oz of butter or 2 tbsp oil. Method. Heat the oil or butter in a large pan and add the leeks over a gentle heat for around 15 minutes. Add the cubed potatoes and the stock (veg, beef, chicken it's your choice) and bring to the boil. Cook for …
From cookingbites.com


HOW TO MAKE CLASSIC POTATO LEEK SOUP | KITCHN
2020-03-18 Carefully slice the stalk in half vertically, then place the leek flat side-down on the cutting board and thinly slice. Place the sliced leeks in a bowl of cold water and use your hands to move them around, shaking off any excess dirt. Change out the water a few times until no soil remains and the water runs clear.
From thekitchn.com


OLD FASHIONED POTATO LEEK SOUP - YOUTUBE
This Old-Fashioned Potato Leek Soup is so creamy and delicious. If you're looking for the perfect recipe for potato soup, this is definitely it. The leeks an...
From youtube.com


WILD LEEK RECIPE: GRANDMA'S POTATO LEEK SOUP - HERE IN THE CATSKILLS
2021-04-30 Instructions. Blanch leeks in about 3 cups of boiling water and drain, reserving water in another dish. Add potatoes, milk, salt, and pepper to drained leeks. Cook until tender and pour into another dish. Combine about two cups of the reserved leek water, butter, and flour in the saucepan, and stir constantly until thickened.
From hereinthecatskills.com


POTATO, LEEK AND HAM SOUP RECIPE - HAPPY HOOLIGANS
2020-05-20 Bring to a boil and reduce to simmer for 20 minutes (or until potatoes are soft). Remove from heat, and cool sightly. Puree soup until chunky-smooth by transferring, in batches to a blender, or by using a hand-held immersion blender. Return soup to stove-top. Add, ham and milk, and heat through.
From happyhooligans.ca


BEST POTATO LEEK SOUP RECIPE (INSPIRED BY JULIA CHILD)
2017-01-18 Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes. Add chicken stock, potatoes and bay leaf to pot. Season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about another 15 minutes.
From thehungrybluebird.com


FRENCH LEEK AND POTATO SOUP - THE GOOD LIFE FRANCE
Method. Melt the butter gently in a large saucepan then add the leeks, onion, garlic and celery. Cover the pan and cook on a low heat for about 15 minutes – the vegetables should be nice and soft but not browned. Add the chopped potatoes and the stock, bring to the boil and simmer for about 20 minutes. Let it cool a little and either push it ...
From thegoodlifefrance.com


GRANDMA'S OLD FASHIONED POTATO SOUP - COPYKAT RECIPES
2021-11-30 Peel and chop 4 potatoes into bite-sized chunks and place into a medium-sized stockpot. Place the 1 peeled potato into the pot. Add evaporated milk and fill up empty can with each whole milk and water. Add butter, allow to melt. Add chopped celery, onion, chopped garlic, sea salt, and pepper.
From copykat.com


OLD FASHIONED POTATO SOUP RECIPE - SOUPNATION.NET
2022-03-07 1Peel potatoes and cut into eighths and place in a large pot. Cover potatoes with water to about an inch above the potaoes. Add salt to taste. Boil about 20-25 mins, until potatoes are nice and soft and a fork goes through them easily. 2To the pot of potatoes and potato water, add the rest of the ingredients.
From soupnation.net


CLASSIC LEEK AND POTATO SOUP (VICHYSSOISE) RECIPE
2019-08-12 In a large soup pot, or saucepan, melt the butter and then add the shredded leeks, chopped celery and carrots. Gently sweat in the butter and olive oil for 5 minutes, until softened. Add the diced baking potato and the stock. Bring to …
From thespruceeats.com


OLD FASHIONED POTATO LEEK SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CLASSIC POTATO LEEK SOUP - DISHING DELISH
2015-10-19 Melt butter in 3-quart pot over medium heat. Add garlic, onion, and leeks. Cook until softened (about 5 minutes). Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes). Add broth, stir and bring to a boil.
From dishingdelish.com


10 BEST OLD FASHIONED VEGETABLE BEEF SOUP RECIPES | YUMMLY
2022-06-08 large carrots, pot roast, frozen corn, russet potatoes, water and 7 more
From yummly.com


RECIPE FOR POTATO LEEK SOUP SIMPLE - THERESCIPES.INFO
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. See more result ››. 12.
From therecipes.info


THE BEST CREAM OF POTATO AND LEEK SOUP - KITCHEN DIVAS
2020-02-18 Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium-low, cover, simmer, and cook until potatoes are fork tender, approximately 15 minutes. Discard bay leaves. Puree with a handheld immersion blender, or in batches, in a food processor or blender.
From kitchendivas.com


POTATO LEEK SOUP ONIONS - RECIPES | COOKS.COM
2022-06-11 In a large Dutch oven or soup pot, melt 2 tablespoons of the butter. Sauté onion until light browned and translucent; add ham cubes and minced leek, if using.Stir over ... cream-style corn, if desired.
From cooks.com


OLD FASHIONED POTATO SOUP RECIPE | CDKITCHEN.COM
2020-12-03 directions. Combine the potatoes, onions, water, and salt in a saucepan over medium heat. Bring to a boil then cook until the potatoes are tender (10-15 minutes). When the potatoes are soft, add the milk and butter. Bring to a simmer (do not let it boil) and cook until heated through. Serve hot.
From cdkitchen.com


OLD FASHIONED POTATO SOUP | RECIPE | OLD FASHIONED POTATO SOUP, …
Sep 16, 2014 - This is from my mothers old Larkin Cook Book of 1915. As I said I will write it down as the book says.I remember this when i was a kid. Enjoy!!!!! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


Related Search