Potato Leek Soup With Cheese

LEEK, FENNEL & POTATO SOUP WITH CASHEL BLUE CHEESE



Leek, fennel & potato soup with cashel blue cheese image

Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. We've used cashel blue but you could try other blue cheeses

Recipe From bbcgoodfood.com

Provided by Diana Henry

Categories     Lunch, Soup, Starter

Time 55m

Number Of Ingredients 9

2 heads fennel
3 large leeks , trimmed, washed and finely sliced
60g butter
1 large potato , peeled and diced
900ml chicken stock or water
1 garlic clove , sliced
100ml double cream
50g walnuts , toasted
75g Cashel Blue cheese , crumbled
Calories305 calories
Fat23 grams fat
SaturatedFat14 grams saturated fat
Carbohydrate11 grams carbohydrates
Sugar4 grams sugar
Fiber6 grams fiber
Protein11 grams protein
Sodium0.9 milligram of sodium

Steps:

  • Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
  • Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn't colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.
  • Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan - you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.

POTATO LEEK SOUP



Potato Leek Soup image

For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.

Recipe From foodnetwork.com

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

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



Cheesy Potato Leek Soup image

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!

Recipe From allrecipes.com

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

2 tablespoons butter
1 tablespoon olive oil
2 leeks, minced
1 sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5 russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste
Calories391.6 calories
Carbohydrate32.3 g
Cholesterol76.3 mg
Fat25.4 g
Fiber4 g
Protein11 g
SaturatedFat15.5 g
Sodium769.6 mg
Sugar3.1 g

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.

POTATO AND LEEK SOUP



Potato and Leek Soup image

Recipe From foodnetwork.com

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 11

2 quarts chicken stock (recipe follows)
3 tablespoons unsalted butter
4 large leeks, washed and diced (about 3 cups)
2 large white onions, peeled and chopped (about 2 cups)
1 teaspoon dried thyme
2 bay leaves
2 cloves garlic, peeled and chopped
1/2 teaspoon salt, plus additional to taste
1/2 teaspoon ground white pepper, plus additional to taste
4 raw Idaho potatoes (about 2 pounds) peeled and diced
French bread croutons

Steps:

  • While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes.
  • Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil.

POTATO-LEEK SOUP WITH CHEESE



Potato-Leek Soup with Cheese image

Recipe From epicurious.com

Provided by Julia Shure

Categories     Soup/Stew     Milk/Cream     Potato     Sauté     Cheddar     Cream Cheese     Leek     Carrot     Fall     Winter     Dill     Bon Appétit     California

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
4 cups low-salt chicken broth
2 tablespoons chopped fresh dill or 1 tablespoon dried
3/4 cup milk
4 ounces cream cheese
1 cup grated sharp cheddar cheese (about 3 ounces)
Chopped fresh parsley (optional)
Additional grated sharp cheddar cheese (optional)

Steps:

  • Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
  • Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Potato, Leek and Onion Soup with Garlic Cheese Toasts image

Recipe From epicurious.com

Provided by Daveena Limonick

Categories     Soup/Stew     Cheese     Potato     Vegetarian     Lunch     Leek     Winter     Swiss Cheese     Bon Appétit     Los Angeles     California

Yield Serves 6 to 8

Number Of Ingredients 9

5 tablespoons olive oil
3 large leeks (white and pale green parts only), sliced
1 1/2 pounds russet potatoes, peeled, diced
1 large white onion, chopped
4 14 1/2-ounce cans vegetable broth
3 large garlic cloves, chopped
1 1/2 cups grated Swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or green onion tops

Steps:

  • Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
  • Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

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2014-11-29  · When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup.

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POTATO LEEK SOUP - ONCE UPON A CHEF
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  • 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.
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2002-11-01  · Chopped fresh parsley (optional) Additional grated sharp cheddar cheese (optional)

4.5/5 (14)
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Easy Potato and Leek Soup. Rating: 4.47 stars. 138. A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.
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Leek, Potato and Blue Cheese Soup. Food • For Living • Rachel's Recipes • Recipes. I love this soup, it’s rich, smooth and velvety. This on its own or with some bread on the side is a lovely meal in itself or serve it as a starter for a Wintery dinner party. Serves 4-6. Ingredients . 25g (1oz) butter; 300g (12ozs) 2 medium leeks, dark green tops removed, white bits thinly slices; 200g ...
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