LEEK AND POTATO CHOWDER
This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.
Provided by KSgoatfarmer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 6
Number Of Ingredients 9
Steps:
- Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
- Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
- Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
- Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 35.3 g, Cholesterol 52.3 mg, Fat 18.1 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 864.5 mg, Sugar 3.9 g
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, CORN, AND LEEK CHOWDER
After experimenting recently with soups, I made this one and my family loved it. Using Frozen or Fresh Corn, a flour and milk roux instead of cream makes this soup a tad more heathlier and lower in calories. It's actually good for you. Make it creamy by puree it in the blender. In 30 minutes you have made a fabulous chowder.
Provided by Vseward Chef-V
Categories Chowders
Time 30m
Yield 1 1/3 cup, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
- Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
- Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
- Puree in Blender in batches for creamy consistency, if desired.
- Top with additional Parmesan cheese, I also add parmesan croutons.
- Enjoy with the family on soup night!
- *Cleaning leeks:.
- *You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don't cut all the way through the root at this point. Then clean both "halves" under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it's attached to the root, and discard the root.
Nutrition Facts : Calories 366.1, Fat 13, SaturatedFat 6.5, Cholesterol 29.3, Sodium 664.3, Carbohydrate 52.6, Fiber 4.8, Sugar 6.9, Protein 12.8
LEEK AND POTATO SOUP WITH CLAMS
Steps:
- To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
- For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
- To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.
CORN LEEK CHOWDER
Leeks, onion, potatoes and cheese enrich Stacey Savoyski's corn chowder. "I developed it for our meatless Christmas Eve meal," she adds from Southbury, Connecticut.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.
Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CRAB AND LEEK CHOWDER
Steps:
- Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
- Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
- Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
- To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
- Crispy Shallots
- Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
- In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.
POTATO-LEEK SOUP WITH FISH
Provided by Pierre Franey
Categories soups and stews, appetizer
Time 45m
Yield 4 servings or more
Number Of Ingredients 11
Steps:
- Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
- Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
- Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams
More about "leek and potato chowder recipes"
POTATO AND LEEK CHOWDER - PLATTER TALK
From plattertalk.com
5/5 (5)Total Time 45 minsCategory SoupCalories 618 per serving
- Remove bacon and drain bacon grease, reserving a small amount in stock pot and placing bacon on paper towel to cool.
ROASTED POTATO, CORN, AND LEEK CHOWDER
From domesticate-me.com
LOADED POTATO LEEK CHOWDER • THE HERITAGE COOK
From theheritagecook.com
POTATO & LEEK CHOWDER WITH CHEDDAR CHEESE TOAST
From blueapron.com
THE BEST POTATO-LEEK SOUP RECIPE - SERIOUS EATS
From seriouseats.com
POTATO LEEK SEAFOOD CHOWDER | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
POTATO LEEK SOUP / SEAFOOD CHOWDER | FRESHNESS
From freshnessgf.com
SMOKED HADDOCK, LEEK AND POTATO CHOWDER - DELICIOUS.
From deliciousmagazine.co.uk
POTATO LEEK SOUP - ONCE UPON A CHEF
From onceuponachef.com
LEEK, POTATO AND BACON CHOWDER - THRIFTY FOODS
From thriftyfoods.com
POTATO BACON AND LEEK CHOWDER | THE POOR MAN'S KITCHEN
From poormankitchen.com
POTATO LEEK CHOWDER: COMFORT IN A BOWL - URBAN COTTAGE LIFE
From urbancottagelife.com
LEEK, LOVAGE, POTATO & CHICKEN CHOWDER | CHICKEN.CA
From chicken.ca
POTATO-LEEK CHOWDER RECIPE | HEALTH.COM
From health.com
POTATO LEEK SOUP - SPEND WITH PENNIES
From spendwithpennies.com
POTATO-LEEK CHOWDER RECIPE | MYRECIPES
From myrecipes.com
CREAMY MUSHROOM, LEEK & SWEET POTATO CHOWDER
From makegoodfood.ca
BEST POTATO LEEK SOUP RECIPE (INSPIRED BY JULIA CHILD)
From thehungrybluebird.com
POTATO CORN CHOWDER - DAMN DELICIOUS
From damndelicious.net
BACON, POTATO, LEEK & CRAB CHOWDER | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
LEEK AND CORN CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RUSTIC POTATO LEEK SOUP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
COCONUT CORN CHOWDER WITH LEEKS | FEASTING AT HOME
From feastingathome.com
LEEK AND POTATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OYSTER AND LEEK CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CHOWDER RECIPES | FOOD & WINE
From foodandwine.com
POTATO, LEEK AND CHARD CHOWDER - THE WASHINGTON POST
From washingtonpost.com
POTATO LEEK CHOWDER WITH CRUSTY BREAD - BY LENA'S KITCHEN
From lenaskitchenblog.com
POTATO, LEEK AND CORN CHOWDER WITH OVEN-FRIED LEEKS AND BACON
From livenaturallymagazine.com
LEEK, POTATO AND PEA SOUP | LUNCH RECIPES | GOODTO
From goodto.com
LEEK, SWEET POTATO AND CHICKEN CHOWDER | COFFEE WITH US 3
From coffeewithus3.com
POTATO, CORN, AND LEEK CHOWDER RECIPE | MYRECIPES
From myrecipes.com
VEGAN POTATO, LEEK & ARTICHOKE CHOWDER: A COZY, COLD-WEATHER …
From cbc.ca
LEEK, POTATO, & CORN CHOWDER - REPLENISH HEALTH
From replenishhealth.net
POTATO LEEK CHOWDER ROBUSTO! RECIPE - FOOD.COM
From food.com
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
From allrecipes.com
LEEK AND POTATO CHOWDER | RESCOOKING.COM
From rescooking.com
LEEK, POTATO AND CORN CHOWDER WITH CRI... | ASDA GOOD LIVING
From asda.com
POTATO, LEEK, AND PARSLEY CHOWDER - PREVENTION.COM
From prevention.com
POTATO LEEK CORN CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POTATO, LEEK, BACON AND CORN CHOWDER | NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
You'll also love