CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
CREAMY POTATO AND LEEK SOUP
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!
Provided by Mama2ME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g
CREAMY POTATO LEEK SOUP II
Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.
Provided by ANABANANA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
- When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g
CREAMY POTATO CARROT LEEK SOUP RECIPE - (4.1/5)
Provided by GuidingVegan
Number Of Ingredients 13
Steps:
- Soup: In a large soup pot add potatoes, carrot rounds, leeks and garlic. Cover with water and bring to a bowl; cover and reduce to a simmer. Simmer 20 minutes, until veggies are soft. Add salt and thyme. Remove from heat and purée with an immersion blender, or working in batches, carefully transfer soup to a blender and purée, making sure you vent the blender cover for steam to escape; cover opening with a kitchen towel. Bread Crumb Topping: Heat a small sauté pan over medium high heat. Drizzle with olive oil and add thyme and garlic. Add bread crumbs and sauté until crumbs are golden brown. Ladle soup into bowls and top with bread crumb mixture. Enjoy!
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3.9/5 (21)Total Time 30 minsCategory AppetizerCalories 139 per serving
- In a large pot over high heat, add olive oil. When the oil are hot, turn the heat down to medium and add garlic, onions and leeks. Sauté for 5 minutes, stirring regularly.
- Add vegetable broth and bring it to a boil. Cover and cook for about 20-25 minutes or until the vegetables are soft.
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4.6/5 (11)Category Appetizer, Main Course, SoupCuisine AmericanTotal Time 50 mins
- Preheat the oven to 400 degrees. Dice the potatoes into halves. Dice the carrots and leeks in similar size as the potatoes. You want them to all be roughly the same size so they cook evenly. Refer to the blog post above for a photo.
- Add the veggies to a large baking sheet including the garlic. Drizzle with 4 tbsp of olive oil and then add the turmeric, cloves, salt, paprika, pepper and cayenne. Make sure they are all coated evenly with the spices and oil. Place in oven and roast for 30-35 minutes or until they are fork tender.
- Add the roasted veggies to a large pot along with about 7 cups of vegetable broth. Use the immersion blender to blend until creamy and smooth. Warm the soup in the pot. Taste and adjust seasoning if neccessary.
- Wait until the veggies have cooled off completely (or if you have a heat safe blender, throw them in!) Place half of the veggies into the blender along with 2-3 cups of vegetable broth. I started with 2, blended for a bit, and then I added another cup to smooth it out. Pour into a large pot and begin to warm it up. Repeat until the vegetables are fully used up. Taste and adjust seasoning if neccessary.
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- Add the sliced potatoes and enough stock to cover all of the ingredients. Bring to a boil and then reduce the heat to low. Simmer until the potatoes are tender and cooked through, about 20-30 minutes.
- Working in batches, puree the soup in a blender with the lid vented. Add more stock or water if it’s too thick. Process gently; over blending will create a gummy texture. Alternatively, use a hand held immersion blender.
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