Wild Leek Potato Soup Recipes

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.

POTATO AND WILD LEEK (RAMPS) SOUP

Steps:

• Gather the ingredients.
• In a large skillet or Dutch oven, fry the bacon until crispy , remove from the pan, and set aside.
• Add ramps and potatoes to the bacon grease in the skillet. Sauté on medium-low heat until the ramps are tender.
• Sprinkle with flour and stir with a wooden spoon until the flour is absorbed.
• Stir in chicken broth, bring to a boil, reduce the heat, and simmer until the potatoes are tender.
• Stir in the heavy cream and heat thoroughly without boiling.
• Add salt and pepper to taste.
• For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth.
• Serve hot, or cool to room temperature, cover, and chill thoroughly to serve cold as you would a vichyssoise . Garnish with crumbled bacon, and serve with crusty artisan bread and butter if desired.

CREAMY WILD LEEK SOUP

Steps:

• Put bacon onions and water into a dutch oven cook till water evaporates an onion is translucent.
• Add mushrooms and garlic sauté 2 minutes.
• add celery and sauté 1 minute more.
• Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes.
• Add leeks and kielbasa. And spices. Cook for 5 minutes more.
• Take off burner add cream and sour cream. Salt and pepper to taste.

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).