Rustic Leek And Potato Soup Recipes

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RUSTIC POTATO LEEK SOUP



Rustic Potato Leek Soup image

This Rustic Potato Leek Soup recipe is kept nice and chunky, it's naturally gluten-free and vegan (no cream), and it's full of the coziest, comforting, simple flavors.

Provided by Ali

Time 35m

Number Of Ingredients 13

2 tablespoons olive oil (or butter)
1 medium white onion, peeled and diced
3 leeks, sliced into 1/2-inch half moons (white and light green parts only)
1 rib celery, thinly sliced
5 cloves garlic, minced
1/2 cup dry white wine
1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks
6 cups vegetable stock
4 sprigs fresh thyme
2 bay leaves
1/4 teaspoon cayenne (or less, if you prefer)
fine sea salt and freshly-cracked black pepper
optional toppings: homemade croutons, grated Parmesan, chopped fresh chives

Steps:

  • Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
  • Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
  • Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
  • Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
  • Serve warm, garnished with whatever toppings sound good, and enjoy!

CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

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

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

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

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

RUSTIC LEEK AND POTATO SOUP



Rustic Leek and Potato Soup image

No cream, no guilt, but pure heaven. Served hot or cold with a crunchy salad, this luscious soup is a kid and crowd pleaser. Note that it is a blender-free recipe, you won't burn your fingers. I prefer to make this with Yukon Gold potatoes, but Dutch potatoes or fingerlings are also good. But if all you have is white, red or Russet, go for it! I adapted this recipe from many different leek and potato recipes on the web. It is a personal favorite for taste, stomach-satisfaction and ease of preparation.

Provided by Hi Heels

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped
2 large leeks, trimmed, rinsed and sliced
1 large garlic clove, minced
2 large potatoes, diced medium
3 1/4 cups water
2 large vegetable bouillon cubes
2 pinches dried rosemary (optional)
salt
fresh ground black pepper

Steps:

  • Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
  • Add garlic and saute 1 - 2 minutes longer.
  • Add potatoes and 3 cups water.
  • Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
  • Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
  • Mash with a potato masher until the soup has a coarse, rustic texture.
  • Serve with more black pepper.
  • Variations:
  • - Add half a teaspoon of dill instead of the rosemary.
  • - Add a carrot or two.
  • - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.

Nutrition Facts : Calories 216.1, Fat 3.7, SaturatedFat 0.5, Sodium 25.2, Carbohydrate 42.6, Fiber 5.4, Sugar 4.8, Protein 4.8

RUSTIC POTATO LEEK SOUP



Rustic Potato Leek Soup image

Make and share this Rustic Potato Leek Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups low sodium chicken broth
1 1/2 lbs red potatoes, cut into 1/2-inch chunks (4-5 medium potatoes)
1 teaspoon fresh thyme (or 1/4 t. dried)
2 bay leaves
salt
fresh ground black pepper
4 tablespoons unsalted butter
3 lbs leeks, white and light green parts, halved and sliced thin (about 8 medium leeks)
2 garlic cloves, minced

Steps:

  • Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
  • Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
  • Decrease heat to simmer, and continue to cook, covered until needed in step 5.
  • Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
  • Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
  • Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
  • Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 321.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 20.4, Sodium 113.4, Carbohydrate 53, Fiber 6.1, Sugar 10.3, Protein 9.7

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