Country Style Potato Leek Soup Recipes

POTATO LEEK SOUP RECIPE BY TASTY

Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
Uncover and remove thyme and bay leaf.
Use an immersion or countertop blender to blend the soup until smooth.
Stir in chives and hot sauce (optional).
Allow to cool 2 minutes and serve.
Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

COUNTRY STYLE POTATO LEEK SOUP

Country Style Potato Leek Soup image

Leeks differ, if yours have large desirable white and light green sections, use 4 lb.s of leeks; if they are short on these parts, go with 5 lbs.

Provided by Chef mariajane

Categories Low Protein

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 tablespoons unsalted butter
4 -5 lbs leeks
1 tablespoon unbleached all-purpose flour
5 1/4 cups chicken stock or 5 1/4 cups canned low sodium chicken broth
1 bay leaf
1 3/4 lbs medium red potatoes, peeled, and cur into 3/4 inch dice
table salt
ground black pepper

Steps:

Cut off roots, and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).
Heat butter in Dutch oven medium-low heat until foaming; stir in leeks, increase to medium heat, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15-20 minutes, do not brown. Sprinkle flour over leeks and stir to evenly coat; cook until flour dissolves, about 2 minutes. Increase heat to high.
Whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-low, and simmer, covered, until potatoes are almost tender 5-7 minutes.
Remove pot from heat and let stand until potatoes are tender and flavors meld, 10-15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.

Nutrition Facts : Calories 461.2, Fat 15.1, SaturatedFat 8.1, Cholesterol 36.8, Sodium 370.4, Carbohydrate 72.1, Fiber 7.7, Sugar 16.5, Protein 12.6

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