LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
POTATO AND WILD LEEK SOUP
Leeks (some call them "ramps" ) grow wild here in the foothills of the Alleghenies. I adpated this from a recipe that I found online. The ingredient list below says "ramps" because Recipezaar kept changing it from "wild leeks" to "leek" which is a completely different vegetable.
Provided by Barb 3663
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and dice potatoes, skin and all.
- Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
- Add water and bouillon cubes, simmer.
- Wash and trim the leeks.
- Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
- Simmer till potatoes are tender.
- Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
- Add milk slowly. Heat till once again hot but not boiling.
- Snip the remaing leeks into the pot, do not boil, just keep warm.
Nutrition Facts : Calories 187.1, Fat 4, SaturatedFat 2.4, Cholesterol 12.5, Sodium 576.4, Carbohydrate 33, Fiber 3.8, Sugar 1.6, Protein 5.7
POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
POTATO AND WILD LEEK (RAMPS) SOUP
Steps:
- Gather the ingredients.
- In a large skillet or Dutch oven, fry the bacon until crispy , remove from the pan, and set aside.
- Add ramps and potatoes to the bacon grease in the skillet. Sauté on medium-low heat until the ramps are tender.
- Sprinkle with flour and stir with a wooden spoon until the flour is absorbed.
- Stir in chicken broth, bring to a boil, reduce the heat, and simmer until the potatoes are tender.
- Stir in the heavy cream and heat thoroughly without boiling.
- Add salt and pepper to taste.
- For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth.
- Serve hot, or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise . Garnish with crumbled bacon, and serve with crusty artisan bread and butter if desired.
Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Cholesterol 48 mg, Fiber 4 g, Protein 8 g, SaturatedFat 10 g, Sodium 833 mg, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 6 g
CREAMY WILD LEEK SOUP
A nice spring treat. This recipe uses leaves only. A wild leek takes 7 years to reproduce over harvesting has been a problem in many areas.
Provided by alleycatb
Categories < 60 Mins
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Put bacon onions and water into a dutch oven cook till water evaporates an onion is translucent.
- Add mushrooms and garlic sauté 2 minutes.
- add celery and sauté 1 minute more.
- Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes.
- Add leeks and kielbasa. And spices. Cook for 5 minutes more.
- Take off burner add cream and sour cream. Salt and pepper to taste.
Nutrition Facts : Calories 320.6, Fat 19.4, SaturatedFat 7.8, Cholesterol 47, Sodium 1392.7, Carbohydrate 24.2, Fiber 3, Sugar 3.1, Protein 12.8
RAMPS AND POTATO SOUP
Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat - always a good idea - and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!
Provided by Kim Severson
Categories dinner, appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.
- Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY POTATO LEEK SOUP II
Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.
Provided by ANABANANA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
- When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g
POTATO AND BACON LEEK SOUP
"I always like to try new and different things," says Terri Day of Rochester, Washington. "So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 199 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 577mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
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
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