POTATO LEEK SOUP RECIPE BY TASTY
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
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
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
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
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
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.
LEEK POTATO SOUP
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
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.
TERRI'S POTATO LEEK SOUP
'I always like to try new and different things,' says Terri Day of Rochester, Washington. 'So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers.'
Provided by Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Garnish with cheese.
Nutrition Facts : Calories 315 calories, Carbohydrate 31.8 g, Cholesterol 43.3 mg, Fat 14.3 g, Fiber 2.7 g, Protein 15.3 g, SaturatedFat 8.3 g, Sodium 855.8 mg, Sugar 5.6 g
HEARTY LEEK AND POTATO SOUP
This thick, flavorful soup is a winner in our home and makes a nice starter dish. -Rachel Taylor, Springfield, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
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).
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
TERRI'S POTATO LEEK SOUP
'I always like to try new and different things,' says Terri Day of Rochester, Washington. 'So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers.'
Provided by Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Garnish with cheese.
Nutrition Facts : Calories 315 calories, Carbohydrate 31.8 g, Cholesterol 43.3 mg, Fat 14.3 g, Fiber 2.7 g, Protein 15.3 g, SaturatedFat 8.3 g, Sodium 855.8 mg, Sugar 5.6 g
POTATO, LEEK, CARROT AND TURMERIC SOUP
A flavorful and hearty vegetable soup cooked with ginger and turmeric.
Provided by margieleow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g
POTATO LEEK SOUP
Provided by Bryan Miller
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
- Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
- Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 25 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1304 milligrams, Sugar 8 grams, TransFat 0 grams
LEEK SOUP WITH SHOESTRING POTATOES AND FRIED HERBS
Categories Soup/Stew Potato Vegetarian Dinner Rosemary Leek Bon Appétit
Number Of Ingredients 17
Steps:
- Soup:
- Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.
- Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.
- Season with salt and pepper.
- Potatoes and assembly:
- Rinse potato in a colander under cold water until water runs clear; pat completely dry.
- Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.
LEEK AND POTATO SOUP
Provided by Pierre Franey
Categories soups and stews
Time 40m
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-inch pieces.
- Peel the potatoes and cut them into 1/4-inch cubes (about 2 cups).
- Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown.
- Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.
- Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 822 milligrams, Sugar 4 grams, TransFat 0 grams
TERRI'S POTATO LEEK SOUP
'I always like to try new and different things,' says Terri Day of Rochester, Washington. 'So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers.'
Provided by Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Garnish with cheese.
Nutrition Facts : Calories 315 calories, Carbohydrate 31.8 g, Cholesterol 43.3 mg, Fat 14.3 g, Fiber 2.7 g, Protein 15.3 g, SaturatedFat 8.3 g, Sodium 855.8 mg, Sugar 5.6 g
TERRI'S POTATO LEEK SOUP
'I always like to try new and different things,' says Terri Day of Rochester, Washington. 'So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers.'
Provided by Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Garnish with cheese.
Nutrition Facts : Calories 315 calories, Carbohydrate 31.8 g, Cholesterol 43.3 mg, Fat 14.3 g, Fiber 2.7 g, Protein 15.3 g, SaturatedFat 8.3 g, Sodium 855.8 mg, Sugar 5.6 g
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