Golden Potato Leek Soup With Cheddar Toasts Recipes

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GOLDEN POTATO-LEEK SOUP



Golden Potato-Leek Soup image

This recipe came from Cooking Light Magazine and has been rated highly. It is a light recipe - no cream, no milk. Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This makes a generous amount, so share the bounty with friends or freeze half of the batch for a future meal.

Provided by fshpiler

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 cups thinly sliced leeks (about 3 medium)
6 cups yukon gold potatoes (about 2 1/4 pounds)
2 cups water
1/2 teaspoon salt
36 ounces organic free range fat free chicken broth
2 fresh thyme sprigs
1/3 cup tofu sour cream
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 375°.
  • Peal and cube the potatoes.
  • Melt butter or olive oil (for a vegan recipe) in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).
  • Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
  • Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream (or sour cream or Tofu cream for a Vegan Recipe.) Sprinkle with black pepper.

Nutrition Facts : Calories 137.2, Fat 1.9, SaturatedFat 0.3, Sodium 157.9, Carbohydrate 28.3, Fiber 2.7, Sugar 2.3, Protein 2.7

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts image

Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
3 large leeks, sliced (white and pale green parts only)
1 1/2 lbs russet potatoes, peeled and diced
1 large white onion, chopped
7 1/2 cups vegetable broth (or chicken broth)
3 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3 large garlic cloves, chopped
1 1/2 cups grated swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped

Steps:

  • SOUP:.
  • Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
  • GARLIC CHEESE TOASTS:.
  • Preheat oven to 350°F.
  • Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9

GOLDEN LEEK AND POTATO SOUP



Golden Leek and Potato Soup image

Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)

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.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams

CHEESY POTATO LEEK SOUP



Cheesy Potato Leek Soup image

This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

Provided by KymarahD

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

Time 1h5m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 tablespoon olive oil
2 leeks, minced
1 sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5 russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste

Steps:

  • Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
  • Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
  • Ladle soup into bowls and top with chives.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g

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