Potatoleek Soup Recipes

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LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

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



Potato Leek Soup Recipe by Tasty image

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

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

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



Potato Leek Soup image

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

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

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



Potato Leek Soup image

Potato Leek Soup is a classic. Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.

Provided by Elise Bauer

Categories     Soup     1-Pot     Leek     Potato     Soup     Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 11

3 large leeks (about 3 cups, chopped)
2 tablespoons butter
4 cups chicken broth (or vegetable broth for vegetarian option)
2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
1 teaspoon sea salt, less or more to taste
Pinch of dried marjoram
1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
Sprinkle of Tabasco sauce or other red chili sauce
White or black pepper to taste

Steps:

  • Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)

Nutrition Facts : Calories 204 kcal, Carbohydrate 39 g, Cholesterol 11 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 564 mg, Sugar 4 g, Fat 4 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

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.

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.

POTATO-LEEK SOUP WITH FISH



potato-leek soup with fish image

Provided by Pierre Franey

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings or more

Number Of Ingredients 11

4 medium leeks
4 large potatoes
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon curry powder
6 cups water
1 bay leaf
Salt and ground white pepper
1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
1/4 cup heavy cream

Steps:

  • Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
  • Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
  • Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams

POTATO LEEK SOUP



Potato Leek Soup image

This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

2 dried bay leaves
6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

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.

LEEK AND POTATO SOUP



Leek and Potato Soup image

This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

Categories     Soup/Stew     Food Processor     Onion     Potato     Leek     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 5

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
  • Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

CHUNKY POTATO LEEK SOUP



Chunky Potato Leek Soup image

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

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

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

REAL POTATO LEEK SOUP



Real Potato Leek Soup image

This soup can be made even better with the addition of crumbled bacon.

Provided by Ashley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

18 small red new potatoes
6 cups chicken broth
3 leeks, chopped
3 tablespoons butter
2 cups milk
salt and pepper to taste

Steps:

  • Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
  • When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 77.6 g, Cholesterol 20.1 mg, Fat 6.3 g, Fiber 6.8 g, Protein 9.7 g, SaturatedFat 3.6 g, Sodium 796.1 mg, Sugar 8.4 g

POTATO-LEEK SOUP



Potato-Leek Soup image

This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1-1/2 cups sliced leeks (white portion only)
1/2 cup butter, divided
5 cups cubed peeled potatoes
1-1/3 cups chopped carrots
3/4 cup chopped celery
1 teaspoon salt, divided
2 cups water
4 tablespoons all-purpose flour
1/4 teaspoon pepper
4 cups 2% milk
2 chicken bouillon cubes
Chopped chives, optional

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.

Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMY POTATO LEEK SOUP



Creamy Potato Leek Soup image

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

Provided by Lorraine

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Bring broth to a boil and reduce to medium.
  • Add leeks, potatoes, and onion.
  • Simmer, covered, 25-30 minutes.
  • Add seasonings and cream.
  • Simmer 5 minutes more.
  • Slightly mash with a potatoe masher to desired consistency.
  • Serve with salad and crusty bread.
  • A snap to make, but tastes gourmet!

POTATO-LEEK SOUP



Potato-Leek Soup image

I made this for my lunch today. I had purchased leeks and potatoes just for this soup. I love it either hot or cold, it tastes great both ways. You can taste the layers of flavours in this soup which makes it so good.

Provided by Chef Joey Z.

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons scallions (just the tops)
2 tablespoons vegetable oil
1 large onion (chopped)
4 leeks (white and light green parts well cleaned and chopped)
4 yukon gold potatoes (chopped in 1-inch cubes)
8 cups soup broth (veggie or chicken works well)
1 teaspoon ground ginger
salt and pepper
2 teaspoons lemon juice (or lime)
8 lemon slices (or lime slices, seeded and cut thin)

Steps:

  • In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.
  • Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.
  • Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.
  • Take off the heat and cool for a few minutes.
  • With a hand immersion puree the whole thing in the pot.
  • Add the salt and pepper. Taste to adjust seasonsings.
  • Add the lime juice.
  • At this point you can eat this soup or let it chill in the fridge.
  • Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.
  • Serve with crusty bread if you wish.
  • Bon Appetit!

Nutrition Facts : Calories 146.9, Fat 4.4, SaturatedFat 0.8, Cholesterol 0.8, Sodium 1371.2, Carbohydrate 24.8, Fiber 2.6, Sugar 4.7, Protein 3.5

LEEK & POTATO SOUP



Leek & potato soup image

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg

Provided by Good Food team

Categories     Dinner, Soup

Time 45m

Number Of Ingredients 10

50g butter
450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1.5-2pts light chicken or vegetable stock
142ml carton whipping cream
125ml full-fat milk
the white part of 1 leek
a small knob of butter
finely chopped chives

Steps:

  • Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

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Place in a large bowl of water and wash thoroughly. Step 2 out of 6. Melt butter in a 3 to 4 quart Dutch oven or soup pot. Drain leeks and add to the melted butter. Saute for five minutes or until wilted, stirring occasionally. Step 3 out of 6. Add garlic, salt, parsley, thyme, and pepper and cook one minute. Step 4 out of 6.
From littlepotatoes.com


POTATO LEEK SOUP RECIPE - LOVE AND LEMONS
2021-03-21 Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard.
From loveandlemons.com


THE BEST POTATO-LEEK SOUP RECIPE - SERIOUS EATS
2015-01-07 The first recipe for potato leek soup is the most involved, and it'll make just about the tastiest potato leek soup you've ever had. Light, creamy, packed with flavor, and soul-satisfyingly delicious. The second takes a fraction of the time and produces a soup with very similar flavor, but a slightly inferior texture. It's still something I'd happily serve to dinner guests …
From seriouseats.com


VEGAN POTATO-LEEK SOUP RECIPE | EATINGWELL
Step 2. Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.
From eatingwell.com


IRRESISTIBLE FRENCH POTATO AND LEEK SOUP RECIPE
2021-07-20 2 medium leeks. 3 tablespoons unsalted butter. 1 1/2 pounds potatoes, peeled and cubed. 5 1/2 cups chicken stock. 1 small bouquet garni. Salt, to taste. Freshly ground pepper, to taste. 1/3 cup heavy cream. Crusty bread for serving, optional.
From thespruceeats.com


10 BEST LEEK SOUP WITHOUT POTATOES RECIPES | YUMMLY
2022-05-07 The Best Leek Soup Without Potatoes Recipes on Yummly | Leek Soup, Leek Soup, Leek Soup. ... “Potato” Leek Soup AlkaMind. fresh thyme, black pepper, sea salt, chives, parsnips, garlic cloves and 4 more. Beet + Leek Soup The Toasted Pine Nut. beets, sea salt, unsweetened coconut milk, leek, raw cashews and 3 more . Cauliflower Leek Soup …
From yummly.com


LEEK AND POTATO SOUP RECIPE - BBC FOOD
Method. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften. Add the vegetable stock and …
From bbc.co.uk


10 BEST BEEF POTATO LEEK SOUP RECIPES | YUMMLY
2022-04-28 black pepper, potato soup, soup, sea salt, soup, chili sauce and 18 more Potato Leek Soup KinFolk Recipes chopped garlic, crispy …
From yummly.com


POTATO LEEK SOUP - VEGAN, GLUTEN FREE - THE LITTLE POTATO COMPANY
Preparation. Step 1 out of 5. To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3 to 4 minutes, stirring often, until softened. Step 2 out of 5. Add salt, parsley, thyme and paprika and cook one minute. Step 3 out of 5.
From littlepotatoes.com


CREAMY POTATO-LEEK SOUP | HEALTHY RECIPES | WW CANADA
Instructions. Melt butter in a large stockpot over medium heat; add leeks and sauté until leeks turn translucent and start to caramelize, about 10 minutes. Add broth, salt and pepper to pot; increase heat to high and bring to a boil. Add potatoes and reduce heat to low; simmer, partially covered until potatoes are tender, about 20 to 25 minutes.
From weightwatchers.com


BEST POTATO LEEK SOUP RECIPE - HOW TO MAKE POTATO LEEK SOUP
2021-12-27 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.
From thepioneerwoman.com


BEST-EVER POTATO AND LEEK SOUP | FOOD & WINE
2017-06-09 Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. The soup was left in the fridge all day, then spun ...
From foodandwine.com


POTATO LEEK SOUP - RECIPE {DIETETIC DIRECTIONS, FOODIE DIETITIAN}
This Potato Leek Soup is sure to comfort the soul. Enjoy cool toppings like green onions, yogurt & bacon. Jan 27, 2021 - Who doesn't love a warm soup on a cold winter day? This Potato Leek Soup is sure to comfort the soul. Enjoy cool toppings like green onions, yogurt & bacon. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


POTATO LEEK SOUP RECIPES | ALLRECIPES
1. Pumpkin, Sweet Potato, Leek and Coconut Milk Soup. Pumpkin, Sweet Potato, Leek and Coconut Milk Soup. Rating: 4.5 stars. 58. This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch. Potato, Leek, and Pea Soup.
From allrecipes.com


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