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
POTATO LEEK SOUP
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
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
POTATO LEEK SOUP
Comforting, easy, and great for leftovers, this hearty potato leek soup is the perfect dinner contender for most situations and moods life throws at you.
Categories comfort food dinner main dish soup
Time 50m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- 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. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
- Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
- Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.
POTATO LEEK SOUP
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
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.
CHEESY POTATO LEEK SOUP
This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!
Provided by KymarahD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
- Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
- Ladle soup into bowls and top with chives.
Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g
CHUNKY POTATO LEEK SOUP
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
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
CREAMY POTATO AND LEEK SOUP
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
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
LEEK AND POTATO SOUP
Provided by Pierre Franey
Categories soups and stews
Time 40m
Yield 4 - 6 servings
Number Of Ingredients 8
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
POTATO LEEK SOUP
A friend of my F-I-L gave this recipe to him and he says it not only is delicious, the house smells cozy and warm. Can't beat that description. Super easy and quick, serve with crusty bread and salad or famous grilled cheese sandwich and you have a hit for dinner or lunch.
Provided by Chef1MOM-Connie
Categories Beginner Cook
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, place first 5 ingredients with enough water to cover and cook on medium-high until tender.
- Add in cream soup, potato flakes, ham, and half-and-half; stir.
- Add salt and pepper to taste. You can also add in garlic, or red pepper flakes to suit your taste.
Nutrition Facts : Calories 320.9, Fat 10.3, SaturatedFat 4.6, Cholesterol 38.8, Sodium 1759.7, Carbohydrate 42.5, Fiber 4.9, Sugar 4.6, Protein 15.5
AMAZING POTATO AND LEEK SOUP
I had my first run-in with Potato and Leek soup in Costa Rica and was hooked! I got this recipe from Emeril and it is as close to perfect as I can find (in my opinion). It takes a little while and has several ingredients...but it's worth the effort. Hope you enjoy!
Provided by SavorFlavor
Categories Potato
Time 1h5m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
- Halve the white part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. Slice thinly crosswise and set aside.
- In a large soup pot over medium heat, melt the butter and add bacon. Cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
- Add the chopped leeks and cook until wilted, about 5 minutes.
- Add the wine and bring to a boil.
- Add the bouquet garni, chicken stock, potatoes, salt and white pepper and bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
- Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one).
- Stir in the heavy cream and adjust the seasoning to taste, if necessary.
- Serve immediately with snipped chives over the top.
- Enjoy!
Nutrition Facts : Calories 302.9, Fat 17.1, SaturatedFat 8.8, Cholesterol 48.5, Sodium 976.6, Carbohydrate 25.9, Fiber 2.3, Sugar 5.1, Protein 8.4
POTATO LEEK SOUP
Provided by Bryan Miller
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
- Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
- Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 25 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1304 milligrams, Sugar 8 grams, TransFat 0 grams
POTATO LEEK SOUP
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
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.
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