LEEK SOUP WITH APPLES AND BLUE CHEESE
This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook.
Provided by Sharon123
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Discard the green portion of the leeks(I save in the freezer for making vegetable stock). Trim and rinse the white parts thoroughly, then chop.
- In a large stockpot over high heat, melt the butter until it starts to bubble. Add the leeks, garlic, shallots, onion, apples, sherry, and cider and cover.
- Over high heat, saute the mixture until the onions are soft and half the liquid has evaporated, about 5 minutes.
- Add the potatoes and stock and simmer over medium heat until the potatoes are tender, about 25-30 minutes.
- Puree the soup in a blender or in batches in a food processor.
- Return the soup to hte pot, and add the cream, then stir.
- Over medium heat, bring the soup just to a boil. add the cheese and mix thoroughly. Season to taste with salt and pepper.
- Serve the soup hot in a tureeen, garnished with slices of red apple and crumbled blue cheese, or in individual bowls. Enjoy!
Nutrition Facts : Calories 576.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 78.7, Sodium 307.2, Carbohydrate 48.2, Fiber 4.8, Sugar 12.8, Protein 8.4
CHEESY POTATO LEEK SOUP
This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!
Provided by KymarahD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
- Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
- Ladle soup into bowls and top with chives.
Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g
POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE
This is my favorite variation of potato leek soup. It's a bit elaborate, especially with the garnishes, but can easily be toned down. The steps to make the potato croutons to garnish are at the end. Also note that if you let potato-leek soup stand, it will thicken considerably. When you reheat it, just thin it out with milk.
Provided by Starrah
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
- Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
- Add the meat, cooking, but not browning. Then add the rest of the butter.
- Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
- Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
- In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
- Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
- To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
- Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!
Nutrition Facts : Calories 497.5, Fat 21.7, SaturatedFat 12.3, Cholesterol 58.1, Sodium 265.9, Carbohydrate 68.6, Fiber 8.9, Sugar 8.2, Protein 10.5
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
POTATO-BLUE CHEESE SOUP
This ordinary potato soup takes the turn to fantastic with the addition of blue cheese! (That's if you enjoy blue cheese!) Love this stuff
Provided by TishT
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium high heat.
- Add onion; cook 5 minutes or until soft.
- Add garlic; cook 1 minute.
- Add potatoes; cook 5 minutes.
- Add broth; bring to a boil.
- Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
- Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
- (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.
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