RUSTIC POTATO LEEK SOUP
This Rustic Potato Leek Soup recipe is kept nice and chunky, it's naturally gluten-free and vegan (no cream), and it's full of the coziest, comforting, simple flavors.
Provided by Ali
Time 35m
Number Of Ingredients 13
Steps:
- Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
- Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
- Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
- Serve warm, garnished with whatever toppings sound good, and enjoy!
POTATO LEEK SOUP
A French classic, this creamy potato leek soup is quick, easy, and comforting.
Provided by Jennifer Segal
Categories Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg
IRISH LEEK & POTATO SOUP RECIPE
Steps:
- Add 4 tbsp of butter, 2 cleaned and sliced leeks and 1 medium diced onion to a large heavy-bottomed pot. Sautee on medium heat until onions become translucent and leeks soften. About 5-7 minutes. Be sure not to let the leeks and onions brown and reduce heat as needed.
- Add 3 peeled and diced potatoes,1 tsp of fresh thyme and 4 cups of chicken broth. Simmer over medium heat for about 20 minutes or until potatoes are softened.
- Remove from heat add 3/4 tsp of salt and 1/2 tsp of black pepper or to taste. Using a immersion blender carefully blend until smooth. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 172 kcal, Protein 3.4 g, Carbohydrate 22.3 g, Fat 8.4 g, SaturatedFat 5 g, TransFat 0.3 g, Cholesterol 24 mg, Sodium 1163 mg, Fiber 3.5 g, Sugar 2.7 g, UnsaturatedFat 2.5 g
FRESH HERB, POTATO AND LEEK SOUP
Provided by Debbie Fleming
Categories Soup/Stew Milk/Cream Dairy Herb Onion Potato Quick & Easy Lunch Leek Fall Winter Bon Appétit South Carolina Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 12 cups
Number Of Ingredients 10
Steps:
- Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
- Ladle soup into bowls. Garnish with chopped chives and serve.
IRISH POTATO AND LEEK SOUP
Make and share this Irish Potato and Leek Soup recipe from Food.com.
Provided by Loony
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In large pan, heat the oil and add the leeks, celery, onion and garlic.
- Saute over medium heat, until the vegetables are soft.
- Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
- Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
- Add the cream and herbs and return to a light simmer, stirring occasionally.
- Remove the soup from the heat and let sit a few minutes before serving.
- Serve with warm bread.
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