California Pizza Kitchen Potato Leek Soup Recipes

CLASSIC POTATO LEEK SOUP

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.

CALIFORNIA PIZZA KITCHEN POTATO LEEK SOUP

Steps:

• Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.
• In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
• Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth.
• In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. (OK, I skip this step and just put my stick blender into the soup pot and puree the whole thing.).
• Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil). Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.

POTATO AND LEEK SOUP

Steps:

• Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool.
• When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat.
• Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with salt and pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately.
• Copyright 2001 Television Food Network, G.P. All rights reserved

POMPIDOU POTATO LEEK SOUP

Steps:

• To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

POTATO-LEEK PIZZA

Steps:

• Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
• In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
• Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
• Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.

GOLDEN LEEK AND POTATO SOUP

Steps:

• Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
• Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
• Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
• Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP

Steps:

• Rinse and sort the split peas.
• Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
• While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
• When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
• A standard blender or food processor may also be used to puree the soup in batches.
• This step may also be omitted.
• Drain the the remaining water from the barley and add the barley to the split pea mixture.
• Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
• Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
• Garnish each serving with the snipped green onion.