Spicy Leek And Potato Soup Recipes

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!

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.

SPICY POTATO AND LEEK SOUP

Steps:

• Begin by melting the butter in a large pot over medium heat. Incorporate the flour and mix until well combined. Cook for about one minute. Then, pour in the milk little by little, stirring constantly to avoid any lumps from forming. Continue to cook until the mixture begins to thicken, around one or two minutes. Add-in the garlic and season with salt and pepper as desired.
• Next, add the broth, potatoes and leeks. Stir well and bring to a boil; afterward, reduce to low heat and continue cooking for 15 to 20 minutes or until the potatoes are tender. Finally, spoon the cheese and yogurt into the mixture. Cook for one last minute before removing from heat.
• Serve immediately garnished with some bacon bits and grated cheese.

SPICED LEEK AND POTATO SOUP

Steps:

• Put all the ingredients in the Froothie Evolve. Start the smooth soup function. It will be ready in 30 minutes
• Heat a little oil in a saucepan. Add the onion and leeks and cook gently for 5 minutes so they soften but don't brown.
• Stir in the garlic (crushed or chopped), the potatoes and the spices. Then add the coconut milk and stock. Simmer for 20 minutes until the potatoes are fully cooked.
• Transfer the soup in batches to a blender and blitz. Alternatively use a stick blender.
• Serve with chopped parsley or croutons

SPICY LEEK AND POTATO SOUP

Steps:

• Start off by boiling potatoes until you can easily break one in half with a fork. Drain.
• In a large saucepan heat the oil over medium-high heat, and when hot add onions and saute for 3-4 mins, then add garlic and chili and saute for a further minute.
• Next add the leeks and cook for 5-6 minutes. When leeks start to go tender add the potatoes and stock.
• Bring it to the boil then reduce heat and simmer for fifteen minutes.
• Preheat the oven to 200C. Taste the soup and add soya sauce, milk and salt and pepper if desired.
• Thoroughly mix together the butter and garlic and spread it on each slice of the baguette. Cook for 15-20 minutes. When all brought together making a lovely meal!

POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE

Steps:

• Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
• Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
• Add the meat, cooking, but not browning. Then add the rest of the butter.
• Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
• Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
• In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
• Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
• To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
• Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!

HEARTY LEEK AND POTATO SOUP

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

SPICY SRIRACHA-POTATO-LEEK SOUP

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Add leeks; cook 10 minutes, stirring occasionally.
• Stir in potatoes and broth. Cover; cook 20 minutes, stirring once or twice.
• Remove from heat; uncover. Using immersion blender, puree soup. Stir in Sriracha sauce and salt to taste. Serve immediately.

POTATO AND LEEK SOUP WITH CRISPY MASALA LEEKS

Steps:

• Slice three of the leeks. Julienne the fourth, and set it aside.
• Melt the butter in a large saucepan, add the sliced leeks and onion, cover and cook over low heat, stirring from time to time, until the vegetables are very soft but have not colored. Add the potatoes and chicken stock. Cover, and simmer about 15 minutes, until the potatoes are soft.
• Puree the leek and potato mixture in a food processor, and return it to the saucepan. Stir in the milk and cream, and bring the soup to a simmer. Season the soup with salt, and keep it at a low simmer.
• Mix the cloves, cinnamon, cardamom, pepper and nutmeg together, and set aside.
• Heat the oil in a small deep pan until it is very hot but not smoking. Add the julienned leek, and cook until it is golden brown. Remove it with a slotted spoon to several thicknesses of paper towel to drain. Sprinkle it with 1/4 teaspoon of the spice mixture and a good pinch of salt.
• Sift the remaining spice mixture onto the soup through a fine strainer. Lightly swirl in the spices without thoroughly incorporating them, so that there are streaks of spice. Divide the hot soup among four dishes, top each with the spiced leeks, and serve.