LEEK, ONION AND POTATO SOUP
This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes with everyone over the years. The chilled version of this soup is a classic vichyssoise. Either way, it's an absolute winner.
Categories Root Vegetables Soups Hearty Soups
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft - if you have the heat too high the milk in it may cause it to boil over. Now you can put the whole lot into a blender - leave it to cool a little first - and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.
LEEK AND POTATO SOUP WITH FRESH CHIVES
This is a really easy soup which can be eaten either hot or cold. Although it uses relatively cheap ingredients, the soup is elegant and flavourful and is not out of place as a first course at a dinner party.
Provided by Tastebotanical
Categories Soup
Time 45m
Number Of Ingredients 8
Steps:
- Wash the leeks, trim off the dark top parts of the leaves and chop the stalks roughly. Peel and chop the onions.
- Heat the butter and the oil in your saucepan. Add the chopped leeks and onions, season them with salt and pepper, and very gently fry them for around 20 minutes until they are soft and sweet. It is really important to add seasoning at this point and to cook gently to bring out the flavour of the vegetables - it will make a huge difference to the taste of your soup.
- Next, peel and chop the potatoes and add them to the saucepan with the leeks and onions. Cook gently for a few minutes.
- Add the stock to your saucepan and simmer the vegetables gently for about 15 minutes.
- Turn off the heat and allow the soup to cool slightly before blending.
POTATO LEEK SOUP
Provided by Bryan Miller
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
- Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
- Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 25 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1304 milligrams, Sugar 8 grams, TransFat 0 grams
POTATO, LEEK AND ONION SOUP
Make and share this Potato, Leek and Onion Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h10m
Yield 6 cups, approximately, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim off tops and roots of leeks, discard tough outer layer.
- Split lengthways and chop finely, wash and drain.
- In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
- Stir to coat the veggies well in the butter.
- Season with salt and pepper.
- Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
- Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
- Then either liquidize or puree in a food processor or blender.
- Return to pan and reheat gently, check seasoning as required.
- Stir in chives (or parsley).
- Add a swirl of cream just before serving.
Nutrition Facts : Calories 312.5, Fat 16.1, SaturatedFat 10, Cholesterol 46.1, Sodium 166.9, Carbohydrate 37.6, Fiber 4.4, Sugar 5.5, Protein 6.6
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