Wild Leek Potato Soup Recipes

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LEEK POTATO SOUP



Leek Potato Soup image

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

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

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.

POTATO AND WILD LEEK SOUP



Potato and Wild Leek Soup image

Leeks (some call them "ramps" ) grow wild here in the foothills of the Alleghenies. I adpated this from a recipe that I found online. The ingredient list below says "ramps" because Recipezaar kept changing it from "wild leeks" to "leek" which is a completely different vegetable.

Provided by Barb 3663

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 large-bunch ramps (wild leeks-recipezaar wouldn't recognize it)
3 lbs potatoes
1 tablespoon butter
1 teaspoon kosher salt
4 cups water
2 cups milk
4 bouillon cubes (vegetarian chicken flavored)
pepper, freshly ground to taste

Steps:

  • Scrub and dice potatoes, skin and all.
  • Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
  • Add water and bouillon cubes, simmer.
  • Wash and trim the leeks.
  • Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
  • Simmer till potatoes are tender.
  • Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
  • Add milk slowly. Heat till once again hot but not boiling.
  • Snip the remaing leeks into the pot, do not boil, just keep warm.

Nutrition Facts : Calories 187.1, Fat 4, SaturatedFat 2.4, Cholesterol 12.5, Sodium 576.4, Carbohydrate 33, Fiber 3.8, Sugar 1.6, Protein 5.7

POTATO, BACON, HAM, & RAMP (WILD LEEK) SOUP



Potato, Bacon, Ham, & Ramp (Wild Leek) Soup image

Ramps grow from South Carolina to Canada, and in many areas they're considered a spring delicacy and even a reason for celebration. The flavor is a cross between a green onion or scallion and garlic. Dig these spring treasures now because their growing season is limited to a few short weeks. My husband and I are fortunate to...

Provided by Carolyn Chasteen

Categories     Cream Soups

Number Of Ingredients 12

6 slice uncooked bacon, diced
6 c diced red or yukon gold potatoes (i don't peel them)
1 c diced ham
2 c diced onion
4 c water
4 tsp chicken bouillon granules or 4 cubes
1/2-1 tsp salt (depends on how salty the ham is)
1/2-1 tsp white pepper
2 c ramps (wild leeks), sliced or chopped (use both the green and white parts)
2 c milk (i used 2 %)
4 Tbsp flour
several pats of butter

Steps:

  • 1. Sautee the bacon with the onion until the onion is translucent or almost tender. Add the water, bouillon, potatoes, ham, salt, and pepper. Simmer until the potatoes are tender.
  • 2. Add the chopped ramps to to the simmering pot. Thoroughly combine the milk with the flour and add that to the pot too. Cook until slightly thickened, stirring occasionally. Serve hot with a small pat of butter placed on the surface of each bowl of soup.
  • 3. Note: Regular cultivated leeks, found in most grocery stores, make an excellent substitute for wild leeks in this recipe but trim off and discard the tough part of the green tops if using them.

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