Cream Of Leek Potato And Watercress Soup Recipes

LEEK POTATO SOUP RECIPE - AKA VICHYSSOISE WITH WATERCRESS

Steps:

• MELT butter in a large soup pot. (We prefer salted butter, but use whichever you prefer and adjust salt as desired at the end.
• ADD the leeks and potatoes, stirring to coat well with the butter.
• COVER and cook gently for 5 minutes.
• ADD soup stock and simmer for about 15 minutes, or until the vegetables are tender.
• REMOVE from heat and allow to cool for 5 minutes or so.
• ADD watercress, chopped, to keep stems from winding around blender blades, (or arugula or other substitute); (reserve a few tablespoons of leaves for garnish).
• BLEND with a hand blender or pitcher blender to liquidize. If you prefer a partial blending so you have some pieces to chew, then use the hand blender or set aside some of the soup before you blend it.
• SEASON to taste.
• FOR HOT SOUP - stir in the dairy, top with garnish and serve.FOR CHILLED SOUP - stir in the dairy and chill
• GARNISH with chives, watercress or parsley, if desired.

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

WATERCRESS AND POTATO SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with almonds and chives.

WATERCRESS AND LEEK SOUP

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 6 minutes. Add broth, potato, and the water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
• Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes. Working in batches, purée soup until smooth in a blender, being careful not to fill jar more than halfway each time. Return to pan and season soup with salt (reheat over medium if necessary).
• In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
• about watercress
• Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once it's cooked. Look for bunches with bright, glossy green leaves that haven't begun to wilt. Wrap in paper towels and refrigerate in a plastic bag up to 3 days. Always wash watercress just before using-place in a colander, and rinse well with cold water. Dry thoroughly and trim off thick stems.
• nutrition information
• (Per Serving)
• Calories: 161
• Fat: 7.2g (1.2g Saturated Fat)
• Protein: 5.8g
• Carbohydrates: 20.5g
• Fiber: 2.2g

CREAM OF POTATO SOUP WITH WATERCRESS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add potatoes and onions. Stir until coated with butter, about 1 minute. Sprinkle flour over; stir 1 minute. Add 2 3/4 cups broth and milk. Cover pan. Boil gently until potatoes and onions are tender, about 10 minutes.
• Puree soup in batches in blender. Return to pan. Add 1 3/4 cups watercress. Bring back to simmer. Season with salt and pepper. Thin with more broth, if desired.
• Lade soup into bowls. Garnish with remaining 1/2 cup watercress.

CREAM OF LEEK SOUP

Steps:

• Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

WINNING CREAM OF LEEK SOUP

Steps:

• Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.