Potato Leek Soup With White Truffle Honey Recipes

POTATO-AND-LEEK SOUP WITH WHITE TRUFFLE

Steps:

• Remove the outer leaves and the coarse green part from the leeks. Split them lengthwise and rinse well. Slice thinly, keeping the green and white parts separate.
• Melt 4 tablespoons of the butter in a soup pot set over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked but not browned. (Lower the heat if necessary.) Add the white part of the leeks and the celery and cook, stirring, until tender, 3 to 4 minutes.
• Add the wine and simmer until the liquid is reduced by half. Add the potatoes, stock, thyme and garlic. Bring to a boil, lower to a simmer and cook until potatoes are tender, about 20 minutes. Add the green part of the leeks and cook a few minutes, until just tender but still bright green.
• Remove and discard the bacon and thyme sprig. Working in batches, puree the soup, adding the remaining 4 tablespoons of butter to the blender as you work. Return the soup to the pot and season to taste with salt and pepper.
• Just before serving, reheat the soup and whisk in the truffle oil. Cut the truffle into slivers and stir it in. Serve with croutons if desired.

POTATO AND LEEK SOUP

Steps:

• In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

POTATO-LEEK SOUP WITH WHITE TRUFFLE HONEY

Steps:

• *Preparing the leeks: Chop the leeks. Place in a bowl full of cold water and allow them to sit for 20 minutes. Drain the leeks, pat dry and chop roughly. *Sauteeing the vegetables: Set a large stockpot over medium heat. Pour in 2 tablespoons of the olive oil. Add the onion and garlic to the hot oil and cook, stirring to ensure they do not burn, for 1 minute. Add the leeks and cook, stirring. When the onion and leeks are softened, toss in the rosemary, sage and theyme. Cook until the herbs release their fragrance into the room, about 2 minutes. Tumble in the potatoes. Add enough water to cover by 1 inch. *Cooking the soup: Raise the heat to high and bring the soup to a boil. Cook until your paring knife slides right through one of the potatoes, about 15 minutes. Do not overcook the potatoes or you will have watery soup. When the potatoes are done, stop whatever you are doing and puree the soup. *Pureeing the soup: Puree the soup in a blender in batches, pouring the remaining 2 tablespoons of olive oil into the blender while the blender is running. Press each batch through a fine-mesh sieve back into a large bowl. Repeat until all the soup is pureed and pour it back into the pot. *Finishing the soup: Add the cream to the soup and stir to blend. Bring the soup to a boil, then turn down the heat to medium. Simmer, stirring occasionally, for 10 to 15 minutes. Whisk in the cold butter. Taste the soup and season with salt and pepper. Remove the soup from the heat. *To serve, ladle the soup into bowls. Garnish each bowl of soup with 1 teaspoon of the truffle honey (if using) and the chives.

LEEK POTATO SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

POTATO LEEK SOUP RECIPE BY TASTY

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!

POTATO LEEK SOUP

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.

CHUNKY POTATO LEEK SOUP

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.

POTATO-LEEK SOUP

Steps:

• In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.

WINTER LEEK AND POTATO SOUP

Steps:

• Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
• Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
• Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
• Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.

COUNTRY STYLE POTATO LEEK SOUP

Steps:

• Cut off roots, and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).
• Heat butter in Dutch oven medium-low heat until foaming; stir in leeks, increase to medium heat, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15-20 minutes, do not brown. Sprinkle flour over leeks and stir to evenly coat; cook until flour dissolves, about 2 minutes. Increase heat to high.
• Whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-low, and simmer, covered, until potatoes are almost tender 5-7 minutes.
• Remove pot from heat and let stand until potatoes are tender and flavors meld, 10-15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.