Red Potato Leek Soup Recipes

POTATO LEEK SOUP

Steps:

• In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
• Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
• Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.

CREAMY RED POTATO LEEK SOUP

Steps:

• Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
• Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
• Sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
• Add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
• Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
• Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.

RED POTATO LEEK SOUP

Steps:

• Heat a 10L pot on the stove top on medium-high heat. Once hot add olive oil so that it covers the bottom of the pot. Add onion, leek, parsnip and celery, stirring frequently.
• When vegetables have begun to brown (about 5 minutes), add a little water to the pot to keep them from burning.
• Add garlic, potatoes, salt, pepper and rosemary. Pour in enough water so that the potatoes are just covered. Bring to a boil, stirring occasionally.
• Once boiled, turn the pot down to a simmer (low heat). Allow to simmer for forty minutes or so, stirring and occasionally checking the doneness of the potatoes. When potatoes are soft enough to be easily cut with a spoon remove pot from heat.
• Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary. Add more salt if needed.Enjoy.

RED POTATO SOUP

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

REAL POTATO LEEK SOUP

Steps:

• Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
• When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.