CLASSIC LEEK AND POTATO SOUP
A hearty soup,the great flavors make a wonderful combination, easy to make and easier to eat! - warms your right through on a wet and windy day.
Provided by JoyfulCook
Categories Stocks
Time 1h
Yield 8 Bowls
Number Of Ingredients 6
Steps:
- Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
- Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
- Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
- Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
- Will keep for 2-3 days in the fridge, and freezes well.
Nutrition Facts : Calories 118.5, Fat 4.4, SaturatedFat 2.2, Cholesterol 11.2, Sodium 204.3, Carbohydrate 15.6, Fiber 1.5, Sugar 3.5, Protein 4.3
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
CLASSIC POTATO LEEK SOUP
Everyone need a fabulous potato and leek soup in their repertoire - well this is it!! The classic flavour is simple, yer wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on mutigrain bread.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
- Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
- Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
- In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
- Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
- Stir in lemon juice and season to taste with salt and pepper.
- COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.
Nutrition Facts : Calories 362.1, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 416.9, Carbohydrate 64.7, Fiber 7.6, Sugar 5.3, Protein 10.8
CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
LEEK AND POTATO SOUP
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.
Categories Soup/Stew Food Processor Onion Potato Leek Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
- Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
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- 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.
CLASSIC CREAM OF POTATO AND LEEK SOUP - RECIPES
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- In a large pot heat butter with leeks and garlic, sweat on medium low heat until translucent but not browned, about 5 minutes. Add potatoes, broth and bouquet garni and simmer, uncovered for 17- 20 minutes or until potato is very tender. Remove bouquet garni and discard.
- In a blender, purée soup or with immersion blender, until very smooth (add more stock if too thick). Add the cream, season with salt and white pepper. Bring back to a simmer over low heat. Serve with spoon of crème fraiche and fresh parsley.
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- Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
- Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently.
- Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
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- Melt butter in large pot or Dutch oven over medium heat. Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes.
- Add chicken stock, potatoes and bay leaf to pot. Season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about another 15 minutes.
- Remove potatoes to bowl and set aside. Discard bay leaf and transfer soup mixture to blender (or food processor, in batches) and carefully blend until mixture is completely smooth. Return soup mixture to clean soup pot.
LEEK AND POTATO SOUP RECIPE | DELICIOUS. MAGAZINE
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- Melt the butter in a large lidded pan/casserole set over a medium heat. When the butter foams, add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Stir every now and again to make sure the veg doesn’t catch on the bottom. Add the garlic and cook, stirring, for 1 minute.
- Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Taste and season with salt and pepper. Serve half the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper, with crusty bread to dip in. Freeze the rest of the soup.
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- In a large saucepan, melt the butter over medium heat. Add the leeks, onion and salt, and turn the heat down to low. sauté until vegetables are softened but not browned, stirring frequently, about 10 minutes.
- Raise the heat to medium high and stir in the potatoes. Add the broth, water, bay leaf and thyme sprig and bring to a boil.
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