Brotchan Foltchep Potato Leek Soup Recipes

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BROTCHAN FOLTCHEP - POTATO & LEEK SOUP



Brotchan Foltchep - Potato & Leek Soup image

This traditional soup used to be made with leak and oatmeal and has been served in Ireland for generations. Most cooks now prefer to combine leeks with potatoes, however, to make this perennial favorite. This recipe is also called Brotchan Roy meaning "A broth fit for a king". The word "roy" is derived from Ri - the Irish word for King. Savory hot biscuits are a fine accompaniment for soup. Add the herb seasoning of your choice to your biscuit mix before adding the liquid.

Provided by Annacia

Categories     Potato

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

4 tablespoons butter
2 lbs boiling potatoes, peeled and chopped large
1 lb leek, washed and sliced (white and pale green parts only)
1 onion, chopped
1 celery, sliced
5 cups homemade chicken stock
2 1/2 cups milk
1 bay leaf
2 tablespoons minced fresh parsley
salt
white pepper
1/2 cup half-and-half
1/4 cup chopped fresh chives

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
  • Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
  • Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
  • Discard the bay leaf, and let the soup cool for 10 to 15 minutes.
  • Transfer to a blender or food processor in batches and process until smooth.
  • Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
  • Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
  • Sprinkle with the chives.

Nutrition Facts : Calories 205.8, Fat 8.2, SaturatedFat 4.7, Cholesterol 22.1, Sodium 728.9, Carbohydrate 25.2, Fiber 2.3, Sugar 3, Protein 8.8

LEEK AND POTATO SOUP



Leek and Potato Soup image

This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.

Categories     Soup/Stew     Food Processor     Onion     Potato     Leek     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 5

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
  • Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

POTATO & LEEK SOUP



Potato & Leek Soup image

This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl!

Provided by Shandobando

Categories     Potato

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 tablespoons butter or 4 tablespoons margarine
2 medium leeks or 2 medium onions, chopped
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds or 1/2 teaspoon celery salt (don't worry if you have neither)
1/4 teaspoon dried thyme
1 cup light cream
salt & freshly ground black pepper
4 tablespoons cornstarch
4 tablespoons cold water
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped or crumbled

Steps:

  • In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
  • Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
  • Cover and simmer gently for about an hour or until potatoes are completely cooked through.
  • Stir together cornstarch and water.
  • Mix thoroughly.
  • Add to soup, stirring constantly to avoid lumping.
  • Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
  • Add the cream and gently heat, but do not boil.
  • Season with salt and pepper.
  • Serve with garnishes.

POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD



Potage Parmentier (Potato & Leek Soup) - Julia Child image

Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.

Provided by coconutty

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter
2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

Steps:

  • Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
  • Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
  • Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
  • Good hot, cold or room temperature.
  • Variations:.
  • The following may be simmered with the potatoes and leeks at the start:.
  • Sliced or diced carrots or turnips.
  • Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
  • Half-cooked dried beans, peas, or lentils, including their cooking liquid.
  • The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
  • Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
  • Shredded lettuce, spinach, sorrel, or cabbage.
  • Diced, cooked leftovers of any of the preceding vegetables.
  • Tomatoes, peeled, seeded, juiced and diced.

Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7

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