POTATO-LEEK SOUP
This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.
INSTANT POT® POTATO, LEEK, AND CARROT SOUP
This lovely soup is simple, satisfying, and nutritious!
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
- Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 31.6 g, Cholesterol 33 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 712.8 mg, Sugar 6.5 g
CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
POTATO, LEEK, AND CARROT SOUP
I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.
Provided by papergoddess
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
- Add flour; stir until smooth.
- Add stock and potatoes. Simmer for 25 minutes.
- Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
- Add half-and-half.
Nutrition Facts : Calories 276.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 28, Sodium 329.3, Carbohydrate 38.1, Fiber 3.6, Sugar 5.2, Protein 8.9
LEEK, POTATO AND CARROT SOUP.
This is a amazing soup that I have been doing for years now. It is a take on leek and potato but much better.
Provided by Bakersf
Time 50m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Peel your potatoes and cut them into small chunks. Put them in a big pan. Cut the dark green off the leek as well as a slice of the bottom. Wash thoroughly to get all the dirt off. Cut them into thin slices.
- Peel the carrots and thinly cube them. Add all vegetables to the pan along with the butter and oil. Turn the heat to medium then when the butter has melted turn to low.
- Leave the vegetables to cook for ten 10 minutes. Boil the water and add the stock cube stir until dissolved. Add to pan. Along with the salt and pepper. Leave for 2 minutes then add the milk.
- Bring the heat to medium and let it boil. Turn heat down and let it cook for another 15 minutes.
- From here you can either leave it chunky or you could blend it with a hand held blender till smooth.
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Ratings 29Category SoupCuisine AmericanTotal Time 50 mins
- Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
- Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
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4.7/5 (6)Total Time 1 hrCategory Main Course, SoupCalories 237 per serving
- Preheat a large Dutch oven or heavy pot on medium heat. Add oil and butter. Stir in leeks and cook 5 minutes or until softened and starting to brown.Ø
- Add broth, potatoes, carrots, dill, paprika, salt, and black pepper. Stir together. Bring to a boil on higher heat.
- Turn heat down to low-medium, cover, and cook about 30 minutes or until potatoes and carrots are soft. Taste to see if more salt is needed. Turn heat to low. Add cream.
- Use immersion blender to blend part or all of the vegetables if desired. We like a partial blend with about half the veggies blended smooth and half of them still chunky. (Note that you can also use a regular blender if you don't have an immersion blender.)
LEEK POTATO CARROT SOUP WITH GINGER AND TURMERIC
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Reviews 2Servings 4Cuisine EnglishCategory Soup
- Preheat oven to 400°F. Peel and dice potatoes and carrots and cut leeks into rounds. Try to cut them roughly the same size so they can cook evenly.
- Place the vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil. Trim the top off the garlic cloves, drizzle with olive oil and wrap in aluminum foil.
- Mix the spices (turmeric, ginger, garlic powder, onion powder, smoked paprika, salt and freshly ground pepper) in a small bowl. Sprinkle over the vegetables and rub it all over them.
- Roast until golden-brown and the vegetables can be easily pierced with a fork, about 30-35 minutes. Stir them 1-2 times during roasting.
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