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
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
VEGAN POTATO BISQUE
This easy potato soup is creamy, comforting and just happens to be vegan! A pinch of nutmeg here, a swirl of truffle oil there, plus some fresh chives elevates this classic. Add dairy-free cream for an even creamier, richer soup that can rival a traditional cream-laden bisque.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 Servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until the onions are soft, about 5 minutes. Add the vinegar and scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Season with 1/2 teaspoon salt. Add the potatoes, bay leaves and broth to the pot and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
- Let the potato mixture cool for 5 minutes or so. Discard the bay leaves. Working in batches if needed, transfer the soup to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the soup back into the pot and stir in the cream if using. Simmer on low to keep warm until ready to serve.
- Divide the soup between medium bowls, sprinkle with the chives and nutmeg. Drizzle with the truffle oil and serve.
LEEK ONION BISQUE
Make and share this Leek Onion Bisque recipe from Food.com.
Provided by Parsley
Categories Onions
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large soup pot and saute the chopped leeks, celery, onion, and garlic in the butter until tender.
- Add the chicken broth, apple juice, salt and white pepper.
- Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- After 30 minutes, blend using an immersion blender/blender/food processor.
- Add the cream cheese and heavy cream and blend thoroughly.
- Bring back to a light simmer before serving.
Nutrition Facts : Calories 214.9, Fat 14.5, SaturatedFat 8.5, Cholesterol 43, Sodium 1038.6, Carbohydrate 14.2, Fiber 1.4, Sugar 6, Protein 7.4
POTATO LEEK BISQUE FROM EATING WELL
It's hard to believe how rich and creamy this potato-leek soup is even though there's not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead.
Provided by MoreWithLessMom
Categories Vegetable
Time 50m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- To prepare bisque: Heat oil in a Dutch oven over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
- Add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
- To prepare croutons: Meanwhile, add olives, anchovies and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
- When the potatoes are tender, remove from the heat. Puree the soup with an immersion blender or in batches in a regular blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.
Nutrition Facts : Calories 445.6, Fat 6.5, SaturatedFat 1.6, Cholesterol 5.8, Sodium 697.2, Carbohydrate 83.1, Fiber 6.2, Sugar 14, Protein 16.4
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- Bring a large pot to medium high heat and melt the butter. Add leeks, cover pot, reduce heat if sizzlin, and cook ~ 7-9 minutes or until leeks are soft and translucent (don't brown them).
- Add potatoes, broth, bay leaf, thyme, and salt. Bring to a boil, reduce heat, cover, and simmer ~ 20 minutes or until potatoes are soft.
- Remove bay leaf, remove from heat, add cream and blend (immersion blender or reg. blender in batches). Add salt and pepper to taste and garnish with chives or parsley. Happy Eating! Beckie
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