Potato And Leek Soup Recipes

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!

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:

• Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.
• Wash the potatoes (peel if the skins look bad) and chop into eighths.
• Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.
• Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.
• Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.
• Season to taste with salt and pepper and stir in the cream / milk just before serving.
• Serve hot.

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.)

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:

• Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
• Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

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:

• 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.

Steps:

• Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
• Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.