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.

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

POTATO-LEEK SOUP



Potato-Leek Soup image

I made this for my lunch today. I had purchased leeks and potatoes just for this soup. I love it either hot or cold, it tastes great both ways. You can taste the layers of flavours in this soup which makes it so good.

Provided by Chef Joey Z.

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons scallions (just the tops)
2 tablespoons vegetable oil
1 large onion (chopped)
4 leeks (white and light green parts well cleaned and chopped)
4 yukon gold potatoes (chopped in 1-inch cubes)
8 cups soup broth (veggie or chicken works well)
1 teaspoon ground ginger
salt and pepper
2 teaspoons lemon juice (or lime)
8 lemon slices (or lime slices, seeded and cut thin)

Steps:

  • In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.
  • Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.
  • Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.
  • Take off the heat and cool for a few minutes.
  • With a hand immersion puree the whole thing in the pot.
  • Add the salt and pepper. Taste to adjust seasonsings.
  • Add the lime juice.
  • At this point you can eat this soup or let it chill in the fridge.
  • Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.
  • Serve with crusty bread if you wish.
  • Bon Appetit!

Nutrition Facts : Calories 146.9, Fat 4.4, SaturatedFat 0.8, Cholesterol 0.8, Sodium 1371.2, Carbohydrate 24.8, Fiber 2.6, Sugar 4.7, Protein 3.5

BAVARIAN POTATO LEEK SOUP



Bavarian Potato Leek Soup image

I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)

Provided by greksgirl

Categories     Potato

Time 1h15m

Yield 12 1 cup, 12 serving(s)

Number Of Ingredients 10

2 -4 tablespoons butter or 2 -4 tablespoons margarine
4 leeks, thinly sliced, white part only, well rinsed
4 large potatoes, peeled and diced (about 8 cups after dicing)
1 medium onion, finely chopped
4 cups beef stock (Swansons)
1 tablespoon salt
2 cups half-and-half cream
1 cup heavy cream
1 pinch white pepper
1 pinch marjoram (optional)

Steps:

  • Melt butter in large soup pot.
  • Add leeks and onion. Slowly sauté until soft but not browned.
  • Add potatoes, stock, salt and marjoram.
  • Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
  • Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
  • Add heavy cream and white pepper just before serving.

POTATO LEEK SOUP



Potato Leek Soup image

This is a twist to a classic Potato soup recipe - perfect for fall days! The caraway rye adds a nice touch! Add more pepper to give it a little kick.

Provided by MargieLandis

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 leek, diced
4 russet potatoes, diced
32 ounces chicken stock
3 garlic cloves, chopped
2 teaspoons caraway seeds
black pepper (to taste)
salt (to taste)
milk (may use extra chicken stock instead)
sour cream
chives (to garnish) (optional)

Steps:

  • Add the first 7 ingredients into a stock pot and bring to a boil.
  • Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
  • Stir to break up potatoes or mash them (will be like a puree).
  • Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
  • Serve with a dollop of sour cream and a pinch of chives.

Nutrition Facts : Calories 266.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 6.8, Sodium 342.1, Carbohydrate 49.6, Fiber 5.5, Sugar 6.1, Protein 10.7

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!

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