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.
SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams
LEEK & SWEET POTATO SOUP
Simple & easy to make soup with basic ingredients
Provided by cagwilson
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
- Season the mixture with black pepper, remove from the heat and allow to cool.
- Place the cooled soup into a food processor, and liquidise until smooth.
- Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
- If desired, grill the bacon until crispy, and cut into bite sized pieces.
- Place the soup into the serving bowls and sprinkle the bacon pieces over the top.
THAI SWEET POTATO AND LEEK SOUP
This is a quick, easy and heart warming soup; simple to make. Makes a warm, thick creamy soup in 22 minutes.
Provided by bevs kitchen
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put chopped onion into a pot and stir until soft.
- Add the chopped red chili (with or without seed).
- Add 2 chopped leeks.
- Add chopped garlic.
- Fill with vegetable stock.
- Bring to the boil.
- Add the chopped sweet potatoes.
- Salt/pepper to taste.
- Simmer for 20 minutes.
- Take off the heat.
- Add coconut cream or milk.
- Blend until smooth.
- Enjoy with chunky fresh bread.
Nutrition Facts : Calories 208.1, Fat 6.6, SaturatedFat 6.1, Sodium 45.5, Carbohydrate 36.6, Fiber 2.4, Sugar 24.5, Protein 2
SWEET DAIRY FREE POTATO LEEK SOUP
Dairy free potato leek soup with a special twist. This is full of flavor and with not much hand chopping. Quick to make, nutritious and filling. If you have beef bones to make your own stock, it really comes out with a full flavor. Adjust salt to taste. There is no pureeing in this soup, rather finer chopping helps it to be on the "creamier" side.
Provided by RussianMama
Categories Clear Soup
Time 1h40m
Yield 8 quarts, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- If making your own stock, bring 4 quarts of water to a boil, add about 10# of beef bones and 1/2 T salt. Simmer for 3+ hours.
- Meanwhile, pull out your food processor to grate the potatoes, chop the mushrooms and semi chop your sliced leeks. Peel the yam and chop remaining vegetables.
- If using beef broth, bring to a boil.
- Add vegetables, herbs, salt and pepper and bring to a hard simmer. Put lid on and simmer until vegetables are soft, about one hour.
- Serve with french bread.
Nutrition Facts : Calories 204.3, Fat 1.6, SaturatedFat 0.7, Sodium 2708.5, Carbohydrate 38.5, Fiber 5.1, Sugar 5.2, Protein 11
SWEET POTATO AND LEEK SOUP
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
- Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
- Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 9 grams, TransFat 0 grams
SWEET POTATO AND LEEK SOUP
Get warm with a bowl of Sweet Potato and Leek Soup! To prepare leeks for Sweet Potato and Leek Soup, trim the roots, remove the dark green portions, slice and rinse.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat 1/4 cup dressing in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth and pepper; stir. Cover; bring to boil. Simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
- Blend leek mixture, in small batches, in blender until smooth, returning each puréed batch to Dutch oven.
- Stir in sour cream, milk and remaining dressing; cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with chives.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
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CREAM OF LEEK AND SWEET POTATO SOUP • THE HEALTHY FOODIE
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4.7/5 (47)Total Time 15 minsCategory SoupCalories 245 per serving
- Heat the olive oil in a large saucepan set over medium heat. Add the leek and garlic and cook until slightly softened, golden and fragrant, about 2 minutes.
- Add the sweet potatoes, followed by the broth, water, thyme, salt and pepper; bring to a simmer, cover and cook until the sweet potatoes are fork tender, about 5 minutes.
- Serve promptly, garnished with a dollop of plain yogurt or sour cream (use dairy free options for vegan), finely chopped leeks and fresh thyme, if desired.
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- Put the carrots, sweet potatoes, leeks, onion, garlic, celery, stock and bay leaf into a large flameproof casserole and bring slowly to the boil.
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