Savory Leek Soup Recipes

LEEK SOUP

Steps:

• Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

SAVORY LEEK SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute leeks and chives until tender. Stir in mashed potatoes, savory and broth; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 8-10 minutes. , Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through.

SAVORY POTATO LEEK SOUP

Steps:

• In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute.
• Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn't burn, until it turns a richer colour of yellow.
• Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary.
• Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat.
• Remove about a cup of the potatoes.
• Stir in 1 cup heavy cream.
• Mash the reserved 1 cup of potatoes slightly, then stir back into the soup.
• Check for seasoning and serve!

MUSHROOM AND LEEK SOUP

Steps:

• In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
• Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

BACON AND EGGS WITH SAVORY SAUTEED LEEKS

Steps:

• Cook bacon until crisp, then crumble. Saute leeks in bacon fat until soft. Make 4 wells, break 2 eggs in each, and season. Cover and cook until just set, 5 minutes. Top with bacon and chives.

EASY LEEK AND POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
• Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

SAVORY LEEK AND POTATO SOUP

Steps:

• Cut up peeled and washed potatoes into 2" sized cubes.
• Peel the outer layer of leaves off of the leeks and wash well. Dice into 1" pieces.
• Chop the turkey bacon. I usually cut half a package at a time with kitchen scissors.
• Heat olive oil in a skillet on med-high heat. Add bacon, pepper well, and cook until almost done. Add leeks and continue cooking a few minutes until leeks are starting to caramelize and bacon is as crispy as you want it. Stir often.
• Meanwhile, place potatoes, cream of celery soup, broth, and 2 cups of water in a large stockpot. Mix well and heat on med-high heat.
• Season with the pepper, garlic and thyme. The measurements listed here are approximations. I probably add double these amounts, but I like my food heavily seasoned.
• Once the leek/bacon mixture is done, add to the stockpot. Add water if needed to maintain the consistency you want - more water, more soupy. Less water, more like a stew. Turn the heat down to low and simmer until the potatoes are done all the way through, about 45 minutes.

CREAMY LEEK SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
• Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.