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
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
BAKED POTATO, LEEK AND CHEESE SOUP
A brilliant way to use up those left over jacket potatoes. The first time I made this soup I didn't have any sour cream so I used 2 fl.oz (60ml) natural yogurt and 2 fl.oz (60ml) double cream. It was a great hit and the soup has remained a popular choice for a warm and filling lunch on cold days.
Provided by Rosie Rob
Categories Potato
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
- Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
- Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
- Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
- Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
- Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
- Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
- Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.
Nutrition Facts : Calories 621.9, Fat 44.9, SaturatedFat 24.6, Cholesterol 109.4, Sodium 592.5, Carbohydrate 38.9, Fiber 3.5, Sugar 7.2, Protein 17.9
POTATO LEEK CHEESE SOUP
My sister obtained this recipe when she was attending college in the Midwest. Can substitute scallions or onions for leeks.
Provided by Obag6142
Categories Chowders
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
- Sprinkle with flour and cook for 5 more minutes
- Add potatoes and water; bring to boil.
- Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
- Simmer 10 more minutes.
- Just before serving, add cheese and cook 1 min more.
Nutrition Facts : Calories 158.1, Fat 9.8, SaturatedFat 4.7, Cholesterol 23.7, Sodium 114.3, Carbohydrate 13.6, Fiber 1.5, Sugar 1.3, Protein 4.7
POTATO LEEK SOUP
For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
- Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
CREAMY POTATO LEEK SOUP II
Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.
Provided by ANABANANA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
- When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g
EASY LEEK AND POTATO SOUP
Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Provided by tellytubby
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g
GERMAN LEEK AND POTATO SOUP
Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
- Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 42.1 g, Cholesterol 71.3 mg, Fat 22.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 14.2 g, Sodium 104.3 mg, Sugar 2.7 g
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