A Fitzgeralds Casino Potato Leek Soup Recipes

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POTATO-LEEK SOUP



Potato-Leek Soup image

A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving.

Provided by Original Lee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

8 cups water
3 cups chopped leeks (white and light green parts only)
4 Yukon Gold potatoes, thinly sliced
2 teaspoons sea salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
½ cup 1% milk, or to taste
10 drops hot sauce (such as Goya® Salsa Picante), or to taste

Steps:

  • Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
  • Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

Nutrition Facts : Calories 110.3 calories, Carbohydrate 24.4 g, Cholesterol 0.6 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 497.4 mg, Sugar 2.1 g

CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

LEEK & POTATO SOUP



Leek & potato soup image

This super-simple classic leek and potato soup is satisfying and nutritious, too.

Provided by Jamie Oliver

Categories     Healthy lunchbox     Jamie's Ministry of Food     Vegetables     Gorgeous Winter Soups     Potato     Leek

Time 35m

Yield 6

Number Of Ingredients 8

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
400 g leeks
400 g potatoes
olive oil
2 organic chicken or vegetable stock cubes

Steps:

  • Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
  • Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
  • Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
  • Meanwhile, peel the potatoes and cut them into 1cm cubes.
  • Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
  • Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
  • Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

Nutrition Facts : Calories 139 calories, Fat 5.4 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.9 g protein, Carbohydrate 21.1 g carbohydrate, Sugar 7.8 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre

IRRESISTIBLE FRENCH POTATO AND LEEK SOUP



Irresistible French Potato and Leek Soup image

This delicious potato and leek soup comes together in just a few minutes. The best part: You can serve it cold or hot, depending on the season.

Provided by Rebecca Franklin

Categories     Side Dish     Entree     Dinner     Appetizer     Soup

Time 55m

Yield 6

Number Of Ingredients 9

2 medium leeks
3 tablespoons butter
1 1/2 pounds potatoes (peeled and cubed)
5 1/2 cups chicken stock
1 small bouquet garni
Salt, to taste
Pepper, to taste
1/3 cup heavy cream
Serving suggestion: crusty bread or sandwich (optional)

Steps:

  • Gather the ingredients.
  • Trim and discard the green tops and root ends of the leeks. Halve the leeks lengthwise and swish the stalks thoroughly in cold water to remove dirt and sand. If desired, rinse the stalks under running water as well.
  • Drain the leeks, dry with a paper towel, and slice into thin, even strips .
  • Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender but not browned. This should take about 4 minutes.
  • Add the potatoes, chicken stock, bouquet garni, salt, and pepper, and bring the soup to a simmer.
  • Cook the soup for 25 to 30 minutes, until the vegetables are very tender. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, remove the pan from heat.
  • Put aside a few leeks for garnish. Remove and discard the bouquet garni.
  • Puree the soup until smooth and silky using a blender , food processor, or immersion blender. Do this in small batches, to avoid splatters and burns.
  • Carefully transfer the hot potato and leek soup back to the saucepan and stir in the heavy cream.
  • Gently heat the soup-avoid boiling it as high temperatures could curdle the cream.
  • Garnish with reserved leeks and serve immediately with a side of crusty bread or a sandwich. Or, if desired, chill the soup in the refrigerator and serve it in the traditional French style.

Nutrition Facts : Calories 294 kcal, Carbohydrate 36 g, Cholesterol 37 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 432 mg, Sugar 6 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

POTATO LEEK SOUP



Potato Leek Soup image

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Provided by Jennifer Segal

Categories     Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

Steps:

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

POTATO AND LEEK SOUP



Potato and Leek Soup image

Chock-full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers. -Melanie Wooden, Reno, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

4 cups chicken broth
3 medium potatoes, peeled and cubed
1-1/2 cups chopped cabbage
2 medium carrots, chopped
1 medium leek (white portion only), chopped
1 medium onion, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1 bay leaf
1/2 cup sour cream
1 pound bacon strips, cooked and crumbled

Steps:

  • Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours., Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.

Nutrition Facts : Calories 209 calories, Fat 11g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 1023mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

A+ FITZGERALDS CASINO POTATO LEEK SOUP



A+ Fitzgeralds Casino Potato Leek Soup image

Unbelievably rich award-winning recipe from Molly's Garden at the Fitzgerald's Casino in Reno. Before they closed their doors for good they passed out copies of the recipe to people who requested it. I've done an Internet search and could not find it so I dug through a year's worth of unfilled paperwork to relocate it. Saved now by the Zaar for all posterity....ENJOY!

Provided by Chef Lanibobonnie

Categories     < 60 Mins

Time 35m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 9

1 quart half-and-half
4 diced leeks
1 tablespoon chicken base or 2 bouillon cubes
4 tabelspoons all-purpose flour
5 diced peeled potatoes (blanched)
4 tablespoons melted butter
salt
granulated garlic
white pepper

Steps:

  • (NOTE): USE A HEAVY GUAGE POT AS THIS SOUP WILL SCORCH EASILY IN THIN COOKING POTS.
  • Saute Leeks in butter at medium heat until transparent.
  • Add Chicken base and stir one minute.
  • Add flour, stir in well and cook for 5 minutes, stirring regularly.
  • Add Half-&-Half and potatoes; bring to boil, stirring regularly.
  • Reduce heat to simmer for 5 minutes, adding a pinch of granulated garlic and salt & pepper to taste.
  • Serves 4-6 but it is soooo tasty that you may want to prepare double that amount!

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

POTATO AND LEEK SOUP (POTAGE PARMENTIER)



Potato and Leek Soup (Potage Parmentier) image

Warm up those winter nights with a delicious bowl of potato and leek soup, or Potage Parmentier as it's known in France. This classic french soup is so quick and easy to put together.

Provided by Cassie Heilbron

Categories     Soups

Time 40m

Number Of Ingredients 13

1 tablespoon olive oil
1 brown /yellow onion, diced
3 leeks, sliced and cleaned
4 potatoes, peeled and cut into 2cm cubes
1 garlic clove, crushed
1 litre / 4 cups chicken stock
1 bay leaf
1/3 cup heavy cream
1 teaspoon dried thyme
salt
pepper
Extra Heavy Cream
Shredded Cheddar Cheese

Steps:

  • Heat oil in large pot over medium-high heat. Add onion and garlic and cook, stirring, for a few minutes until onion becomes translucent. Add leek and potatoes and cook, stirring, for a few minutes until leek softens.
  • Season the vegetables with salt, pepper and thyme, then add 2 cups of stock, or enough to cover the vegetables, and the bay leaf. Bring to boil, then reduce heat to medium and leave to simmer, covered, for 20 minutes or until potatoes soften.
  • Remove the bay leaf, then puree the soup with a hand held immersion blender until smooth. Add in more stock slowly whilst blending to get the soup to your desired consistency.
  • Add the cream and bring to a simmer. Taste the soup and adjust salt & pepper if required. Serve topped with extra heavy cream and/ or shredded cheddar cheese.

Nutrition Facts : Calories 440 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 9 grams saturated fat, ServingSize bowl, Sodium 570 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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