SAVORY LEEK SOUP
There's no mistaking that savory is the main herb seasoning this rich and creamy soup.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat; saute leeks and chives until tender. Stir in mashed potatoes, savory and broth; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 8-10 minutes. , Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through.
Nutrition Facts : Calories 213 calories, Fat 14g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 605mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
SAVORY, ZESTY CREAM OF POTATO SOUP
This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.
Provided by Michelle Horne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes in a bowl of cold water and set aside.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
- Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
- Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 21.9 g, Cholesterol 109.3 mg, Fat 36.7 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 18.3 g, Sodium 1070.1 mg, Sugar 3.4 g
SAVORY POTATO LEEK SOUP
Make and share this Savory Potato Leek Soup recipe from Food.com.
Provided by Megohm
Categories Potato
Time 45m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute.
- Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn't burn, until it turns a richer colour of yellow.
- Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary.
- Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat.
- Remove about a cup of the potatoes.
- Stir in 1 cup heavy cream.
- Mash the reserved 1 cup of potatoes slightly, then stir back into the soup.
- Check for seasoning and serve!
Nutrition Facts : Calories 387, Fat 22.9, SaturatedFat 13.3, Cholesterol 73.2, Sodium 278.1, Carbohydrate 39, Fiber 4, Sugar 4.2, Protein 7.9
POTATO-LEEK SOUP
This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.
SAVORY LEEK AND POTATO SOUP
Make and share this Savory Leek and Potato Soup recipe from Food.com.
Provided by christina_ciriello
Categories Low Protein
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut up peeled and washed potatoes into 2" sized cubes.
- Peel the outer layer of leaves off of the leeks and wash well. Dice into 1" pieces.
- Chop the turkey bacon. I usually cut half a package at a time with kitchen scissors.
- Heat olive oil in a skillet on med-high heat. Add bacon, pepper well, and cook until almost done. Add leeks and continue cooking a few minutes until leeks are starting to caramelize and bacon is as crispy as you want it. Stir often.
- Meanwhile, place potatoes, cream of celery soup, broth, and 2 cups of water in a large stockpot. Mix well and heat on med-high heat.
- Season with the pepper, garlic and thyme. The measurements listed here are approximations. I probably add double these amounts, but I like my food heavily seasoned.
- Once the leek/bacon mixture is done, add to the stockpot. Add water if needed to maintain the consistency you want - more water, more soupy. Less water, more like a stew. Turn the heat down to low and simmer until the potatoes are done all the way through, about 45 minutes.
Nutrition Facts : Calories 669.7, Fat 30.5, SaturatedFat 7.1, Cholesterol 87.5, Sodium 2328.9, Carbohydrate 74.8, Fiber 9.8, Sugar 8.6, Protein 27.1
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- Sauté the vegetables: Place a large cast iron pot over medium heat. Add the butter and melt. Add the leeks and onion to the pot and stir. Cover with a lid and cook over medium-low heat until softened but NOT browned, about 10 minutes.
- Cook the soup: Once the leeks and onions are soft, add the potatoes and chicken stock to the pot. Season with salt, pepper and nutmeg. Bring to a boil, reduce the heat to medium and simmer for 10 minutes or until the potatoes are tender.
- Blend the soup: Take the pot off the heat, cool for 5 minutes and blend the soup until smooth. Make sure you read your blender's instructions for hot liquids!
- Add the final seasoning: Pour the soup back into the pot. Stir in the milk and gently warm for a minute (don't boil!). Season with lemon juice and black pepper and serve hot.
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