EASY LEEK AND POTATO SOUP
Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Provided by tellytubby
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g
CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
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.
LEEK, POTATO, AND SAUSAGE SOUP
Steps:
- In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.
GOLDEN LEEK AND POTATO SOUP
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
- Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
- Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams
POTATO SOUP WITH LEEKS, BLOOD SAUSAGE, AND PARSLEY
The potato and the leek are happy bedfellows, as anyone who has eaten a good vichysoisse will know. Softer than potato and onion, more graceful than a chowder, warm potato and leek soup has a peaceful, almost soporific quality. A silky, cool-weather soup that somehow manages to taste creamy and rich with only the smallest amount of butter and no cream in it.
Yield enough for 4 to 6
Number Of Ingredients 7
Steps:
- Discard the toughest of the leaves from the leeks, then cut the tender white and palest green flesh into thin rounds. Rinse thoroughly under running water to remove any trapped grit, then add them to a heavy saucepan with the butter. Let them cook over low to medium heat for a good fifteen to twenty minutes, without letting them color, until they are soft enough to crush between your fingers.
- Once they have started to soften, you can finely slice the celery and add it to the pan, then peel and chop the potatoes and stir them in too. Cover the pot with a lid and let the vegetables sweat and soften without coloring, then pour in the stock or water and bring to a boil. Decrease the heat so that the soup bubbles gently and partially cover it with a lid. It will take about twenty-five minutes for the potatoes to become truly tender. Blitz the soup in a blender or put it through a food mill, stir in the chopped parsley, and check the seasoning.
- Cut the blood sausage into slices and grill until crisp. Ladle the soup into bowls and float the sausage slices on top.
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CREAMY POTATO AND PARSLEY SOUP - NYSSA'S KITCHEN
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5/5 (2)Category DinnerCuisine VegetarianTotal Time 35 mins
- cut a slit along the length of the leeks and run under cold water, fanning out the layers to clean away dirt and grit. finely dice. core and finely dice fennel bulb, reserve some of the fennel fronds for garnish.
- heat butter and olive oil over medium heat in a large soup pot and add leeks, fennel and a big pinch of salt. cook, stirring occasionally until quite soft and starting to caramelize (about 8 minutes)
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- drain potatoes and add them to the pot along with 1/2 cup parsley, bay leaf and 6 cups chicken or vegetable stock.
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Category SoupsCalories 454 per servingTotal Time 1 hr 5 mins
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
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