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.
EASY LEEK AND POTATO SOUP
Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Provided by tellytubby
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g
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
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.
POTATO AND LEEK SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, with the cover slightly ajar, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.
- When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat.
- Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.
POTATO AND LEEK SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes.
- Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil.
POTATO AND LEEK SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.
- When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat.
- Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with salt and pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
EASY POTATO AND LEEK SOUP
A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.
Provided by Michele Hodge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
- In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
Nutrition Facts : Calories 614.2 calories, Carbohydrate 65 g, Cholesterol 122.3 mg, Fat 35.9 g, Fiber 7.8 g, Protein 11 g, SaturatedFat 21.1 g, Sodium 406.9 mg, Sugar 4.6 g
POTATO LEEK SOUP
A friend of my F-I-L gave this recipe to him and he says it not only is delicious, the house smells cozy and warm. Can't beat that description. Super easy and quick, serve with crusty bread and salad or famous grilled cheese sandwich and you have a hit for dinner or lunch.
Provided by Chef1MOM-Connie
Categories Beginner Cook
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, place first 5 ingredients with enough water to cover and cook on medium-high until tender.
- Add in cream soup, potato flakes, ham, and half-and-half; stir.
- Add salt and pepper to taste. You can also add in garlic, or red pepper flakes to suit your taste.
Nutrition Facts : Calories 320.9, Fat 10.3, SaturatedFat 4.6, Cholesterol 38.8, Sodium 1759.7, Carbohydrate 42.5, Fiber 4.9, Sugar 4.6, Protein 15.5
QUICK & EASY POTATO LEEK SOUP #5FIX
5-Ingredient Fix Contest Entry. An easy,quick, delicious soup made with Simply Potatoes Traditional Mashed Potatoes. I use to make this soup with peeled potatoes, but this way is so much faster and easier. It actually comes out better. The Simply Potatoes makes it creamier. Big hit with the family, but since I'm the only one that likes chives, I leave them just for me! This is a great recipe for vegetarians too!
Provided by Dee C. Z .
Categories Potato
Time 30m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Saute Leeks in butter until softened (about 10 minutes-stirring often).
- 2. Add Vegetable Broth.
- 3. Add container of Simply Potatoes Traditional Mashed Potatoes.
- 4. Heat on medium heat -- stirring often -- let potatoes dissolve and bring liquid to a simmering, slow boil.
- 5. Use emulsion blender to cream the soup.
- 6. Add heavy cream, stirring to mix well.
- Serve with chopped chive if desired.
Nutrition Facts : Calories 130.4, Fat 9.7, SaturatedFat 6, Cholesterol 28.9, Sodium 69.3, Carbohydrate 10.8, Fiber 1.3, Sugar 2.9, Protein 1.4
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
POTATO-LEEK SOUP
This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.
- Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.
POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)
Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.
LEEK AND POTATO SOUP
Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.
Provided by dave yonathan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
- Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 20 g, Cholesterol 52.2 mg, Fat 15.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 9.6 g, Sodium 1332.1 mg, Sugar 2.9 g
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
CREAMY POTATO LEEK SOUP
The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!
Provided by Lorraine
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a boil and reduce to medium.
- Add leeks, potatoes, and onion.
- Simmer, covered, 25-30 minutes.
- Add seasonings and cream.
- Simmer 5 minutes more.
- Slightly mash with a potatoe masher to desired consistency.
- Serve with salad and crusty bread.
- A snap to make, but tastes gourmet!
EASY CREAMY NO-CREAM POTATO LEEK SOUP
This is a quick and very tasty soup that is very easy. I love it with a crusty bread and a salad for dinner.
Provided by Amy Blum
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Bring 7 cups of water with 1/2 tsp. salt to a boil.
- Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.
- Wash leeks carefully, and chop into medium sized pieces.
- When water is boiling, add potatoes and leeks.
- Turn down heat and simmer, covered for 30 minutes.
- Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.
- Puree until smooth.
- Add butter and blend until smooth.
- Return soup to pot and bring to a boil.
- Add reserved cooking water until soup reaches desired consistency (I like to leave it thick).
- Season to taste with salt and pepper and serve.
- Reheats very well.
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
More about "easy potato and leek soup recipes"
HOW TO MAKE CREAMY LEEK AND POTATO SOUP - THE SIMPLER KITCHEN
From thesimplerkitchen.com
EASY CREAMY POTATO LEEK SOUP (VEGAN & GLUTEN FREE)
From anothermusicinadifferentkitchen.com
LEEK AND POTATO SOUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEEK AND POTATO SOUP | RECIPETIN EATS
From recipetineats.com
POTATO LEEK SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY POTATO LEEK SOUP - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
EASY POTATO & LEEK SOUP - NARROWBOAT CHEF
From narrowboatchef.com
EASY HOMEMADE POTATO LEEK SOUP RECIPE - ROOTSY NETWORK
From rootsy.org
LEEK AND POTATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
EASY LEEK AND POTATO SOUP - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
EASY POTATO AND LEEK SOUP | FOODMASTER.INFO
From foodmaster.info
EASY POTATO AND LEEK SOUP RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
POTATO LEEK SOUP - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE POTATO LEEK SOUP THE EASY AND EASIER WAY | THE …
From seriouseats.com
POTATO LEEK SOUP - DOWNSHIFTOLOGY
From downshiftology.com
RUSTIC POTATO LEEK SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
SLOW COOKER POTATO & LEEK SOUP - JUST SLOW COOKER RECIPES
From justslowcooker-recipes.com
EASY POTATO LEEK SOUP | THE LITTLE POTATO COMPANY
From littlepotatoes.com
HOMEMADE POTATO & LEEK SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
SIMPLE LEEK AND POTATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
CLASSIC POTATO LEEK SOUP - SKINNYTASTE
From skinnytaste.com
POTATO LEEK SOUP - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY 30-MINUTE CREAMY POTATO LEEK SOUP - MOSTLYBAKES.COM
From mostlybakes.com
THE BEST POTATO-LEEK SOUP RECIPE - SERIOUS EATS
From seriouseats.com
EASY CREAMY POTATO LEEK SOUP - VEGGIE DESSERTS
From veggiedesserts.com
EASY POTATO AND LEEK SOUP RECIPE FOR SLOW COOKER
From cookeatlivelove.com
EASY POTATO LEEK SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
POTATO LEEK SOUP - FAMILY FOOD AND TRAVEL - PINTEREST.CA
From pinterest.ca
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
From allrecipes.com
EASY LEEK AND POTATO SOUP (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
You'll also love