Leek And Potato Soup W Croutons Recipes

POTATO LEEK SOUP WITH PARMESAN CROUTONS

Steps:

• Peel, rinse, and dice the potatoes. Halve the leek lengthwise. Rinse and trim, then thinly slice. Peel and finely chop the garlic. Sweat in a pan with 2 tablespoons of oil. Add the potatoes and leeks, and sauté briefly, then add the broth. Simmer for 20 minutes over medium heat. Puree with an immersion blender. If the soup is too thick, thin with a little broth. Season to taste with salt, pepper, and worcestershire sauce.
• Thinly slice the bread diagonally, and plave on a baking sheet lined with parchemtn paper. Spread the cream cheese on the bread, and sprinkle with the rosemary and the parmesan cheese. Brown in a preheated broiler until golden brown.
• Rinse and dry the chives, then cut into long pieces.
• Adjust the seasoning of the soup if necessary. Transfer the soup into bowls, and sprinkle with the chives and freshly cracked black pepper. Garnish with the parmesan croutons and serve.

LEEK AND POTATO SOUP W/ CROUTONS

Steps:

• Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
• Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock (and water if you're using it) to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
• While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.
• While croutons bake, cut slab bacon into 1/4-inch slices, making fat matchstick shapes (or regular sliced bacon, cut into quarter inch pieces.) Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels.
• To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.

LEEK SOUP WITH HERBY CROUTONS

Steps:

• Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes.
• Add the vegetable stock, bring to the boil and cook for 20 minutes.
• Put the soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste.
• Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese.
• Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling.
• Heat the soup through gently, but do not boil.
• Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.