Kristens Potato Leek Soup Recipes

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

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.

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

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!

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.

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.
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Steps:

• Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
• Halve the white part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. Slice thinly crosswise and set aside.
• In a large soup pot over medium heat, melt the butter and add bacon. Cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
• Add the chopped leeks and cook until wilted, about 5 minutes.
• Add the wine and bring to a boil.
• Add the bouquet garni, chicken stock, potatoes, salt and white pepper and bring to a boil.
• Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
• Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one).
• Stir in the heavy cream and adjust the seasoning to taste, if necessary.
• Serve immediately with snipped chives over the top.
• Enjoy!

Steps:

• Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
• Add the chicken to the fat, skin side down.
• Cook until the skin is deeply browned, about 4 minutes.
• Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
• Pour off any fat in the saucepan.
• Add the butter to the saucepan and return to medium heat.
• Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
• Stir in the stock with the potato and thyme.
• Return the chicken to the saucepan and bring to a boil.
• Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
• Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
• Add the cream to the soup and heat until piping hot, but do not boil.
• Season with salt and pepper to taste.
• In batches, puree the soup in a blender and return to the saucepan.
• Serve hot, topping each serving with some of the chicken and bacon.

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
• Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
• Stir in heavy cream and season with sea salt and black pepper.

Steps:

• In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
• Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
• Cover and simmer gently for about an hour or until potatoes are completely cooked through.
• Stir together cornstarch and water.
• Mix thoroughly.
• Add to soup, stirring constantly to avoid lumping.
• Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
• Add the cream and gently heat, but do not boil.
• Season with salt and pepper.
• Serve with garnishes.

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
• Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
• Stir in heavy cream and season with sea salt and black pepper.

Steps:

• Melt butter in pot over medium heat, sauté leeks for 5 minutes.
• Add potatoes and sauté 5 minutes more.
• Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg.
• Simmer for 20-25 minutes until potatoes are tender.
• Whisk milk with 1 tbsp flour and whisk into soup.
• Heat til bubbling again.

Steps:

• Wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves.
• Chop the leaves and reserve.
• Cut the white part of the leeks into 1/4-inch slices.
• Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes.
• Add the chicken broth, potato cubes and wine and bring to a boil.
• Cover and simmer on low heat for about one hour.
• Put soup in a blender, a few cups at a time, and puree.
• Once each batch has been pureed, pour it from the blender back into the pan.
• Simmer over moderate heat and then add the salt and pepper and Half and Half.
• Sprinkle with parsley and chives and serve.